Derek Laughren, Test Kitchen Manager here at Food52, shows us how adding beets to a salmon cure makes for a better lox.Read More »
Articles Tagged “cured”
Why you should make olives into a sandwich, and an olive sandwich into lunch.
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Marissa Guggiana, co-founder of The Butcher's Guild and author of Primal Cuts: Cooking With America's Best Butchers, reminds us to treat our charcuterie with care -- in soups, sauces, and greens.Read More »
How to forage in your fridge for lunch.Read More »
Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.Read More »
Take your next brunch party to the next level with gravlax cured at home.Read More »