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 ...

Toward the end of last summer, Juneau Chef Beau Schooler sent me his epic gin lox recipe on the same day my friend Nathaniel brought me a fresh silver salmon. Kismet! The resulting lox had a ...

With its silky-smooth texture and salty flavor, lox is a classic brunch staple for good reason. Salty and silky-smooth, lox is a natural pairing for a bagel with cream cheese. PHOTO: BHOFACK2/GETTY ...

With a history dating back to the European Middle Ages, a number of methods for preparing lox and gravlax (or gravad lax) have evolved. We’ve settled on a dry-brining method that produces beautifully ...

It's been said that everyone has a doppelgänger — or twin — in the world. The same could be said for certain foods. For example, peeled bananas and plantains look identical. Cilantro and parsley could ...

It’s the American Jewish classic that goes way beyond Sunday-morning breakfasts with the whole mishpacha. Lox and bagels with a schmear of cream cheese have become a universal staple for breakfast, ...

1. In a small bowl, combine the salt, sugar and peppercorns and stir to combine. In a large glass baking dish, place 3 sprigs of dill across the bottom and sprinkle with ¼ cup of the salt mixture. 2.

My old friend Cliff was a different sort as a kid. And our eighth-grade yearbook provided him the perfect opportunity to exercise his contrary nature. Amidst the usual "you're a great kid, good luck ...

We recommend: “Eating In The Middle: A Mostly Wholesome Cookbook” by Andie Mitchell ($27.99, Clarkson Potter) What’s special: Mitchell, who wrote a previous memoir about weight loss, provides 80 ...

Fact: Bringing an elaborate charcuterie board with an assortment of all the best kinds of creamy cheeses, cured meats, and dips is a surefire way to win over just about every person at every party, ...