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Curing

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Cured fish is a typical Ligurian antipasto; this version gets its tang from lemon juice and white wine. Use the fresh...

This succulent pork combines two southern classics, sweet tea and pork chops. Have your butcher remove the chine bone...

Melissa Kelly makes her tartare with sugar-and-salt-cured salmon; she uses brown sugar for a sweeter cured flavor. Be...

Gravlax has always been featured on chef Christer Larsson's menus, first at New York City's Aquavit when he w...

Like most recipes for curing, this one requires that the steak stand overnight for the flavors of the rich, peppery r...

By using arctic char instead of the more common salmon for his silky, slightly sweet gravlax and by serving it with a...

The skirt steaks need to cure overnight, so plan accordingly. Plus: More Beef Recipes and Tips

You can ask your butcher to quarter the duck for you. The confit can be used almost anywhere you'd use duck, from...

Hayward prefers cooking with pork from small farmers who raise heritage breeds, such as Berkshire, Gloucestershire Ol...

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