Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

Chef Tom Douglas of Seattle’s Hot Stove Society uses an almost­ instant take on gravlax to show off the amazing local salmon. Here, a step-by-step guide to how he quick-cures salmon.

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Make This Now

A side of cured salmon is super impressive looking, yet it is one of the simplest dishes to prepare. It practically does the work itself, and the homemade version is a lot more affordable than a similar pre-cured piece.

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