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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...

The Good News Nicki Reiss cures salmon to create a stand-in for pastrami that's rich in omega-3 fatty acids. The ...

Grappa, an Italian spirit, is made from grape pomace (the skins, seeds and stems left over from winemaking). Its slig...

"I add lemon confit to so many dishes—from broiled fish to pork and beans," says Eric Ripert of New York City's Le Be...

The Good News Salmon is rich in omega-3 fatty acids and vitamins B6 and B12. Boston chef Barbara Lynch cures the fish...

Eric Ripert cures pristine raw tuna by wrapping it in kombu (a type of seaweed). *Slideshow: More Recipes by Eric Ri...

Spiked with jalapeños and fresh lime juice, this zingy jerky was inspired in part by Rachel Graville's stint as ...

This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely gr...

Rachel Graville created this licoricey, Asian-inflected jerky after drinking a Manhattan Special soda, a fizzy, coffe...

Instead of using salt cod, a classic Portuguese ingredient that takes days to soak, New York City chef George Mendes ...

Megan Walhood and Jeremy Daniels, owners of Portland, Oregon's Viking Soul Food truck, cure salmon with aquavit befor...

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