Ideally, to make lox (cured salmon), you need salmon belly, writes Cathy Barrow in "Bagels, Schmears, and a Nice Piece of Fish," "but I'll cure any part of the salmon I'm given. If it's a thinner tail ...

The trouble with cured salmon? We tend to treat it like, well... a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch ...

This make-ahead, no-cook cured salmon brings a festive touch to the holiday table. A salt-sugar combo “cooks” the salmon. Keep in mind salt crystal sizes vary, so if using another type of salt than ...

Several years ago, my daughter and I took a brunch-themed cooking class where the instructor demonstrated how to make homemade Gravlax or Nordic-cured salmon. The process takes several days to ...

There is some delicious science at play when fish meets up with a salt cure, an age-old technique that came from a need to preserve seafood in a safe yet still flavorful manner. A basic salt-based ...

We don't have an appetizing store in Orange County. For that matter, the only appetizing store in Los Angeles is Barney Greengrass, and the prices there leave me breathless. It's actually cheaper, ...