Smoking a whole side of salmon may seem like a lot of effort, but it is worth it, especially if you are having more than eight people for brunch. Not only is the salmon better tasting than many commercial products available, it is also about 80 percent less expensive. Smoked salmon is cold smoked. In other words, it is not smoked in a hot smoker; the smoke does not cook the fish. The fish is cooked through the brining process. Cold smoke imparts a subtle smoky flavor. With practice, you can develop your own levels of curing and smoke. This is an ancient way of preserving food, and there are myriad subtleties to achieve. Smoked salmon keeps in the refrigerator for up to two weeks. The process of curing and smoking salmon takes a couple of days. You need a refrigerator with enough room to let the salmon sit inside, unobstructed. The process involves curing, rinsing, crusting, smoking, and saturating in oil. Bubby’s uses a combination of maple syrup, sugar, and kosher salt to cure salmon. Besides these ingredients, you’ll also need a vented tin can, a piece of charcoal, apple wood chips, a barbecue grill large enough to hold a whole salmon fillet, and 4 quarts of canola oil.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.