Out of the near-dozen cookbook releases in the last month alone, I was most excited about Omid Roustaei's inaugural cookbook, ...

Canned salmon are the unlikely heroes of an accidental back-of-the-pantry natural history museum, with decades of Alaskan marine ecology preserved in brine and tin.

Salmon is smoked by one of two methods ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks ...

Strain through a sieve, and then add the lemon and parsley. Once chilled, cover the salmon in the brine and leave for 24 hours. 2. Juice two of the cucumbers using a juicer, and split the liquid ...

All that’s left to do is pour the white wine… Akhtar Nawab’s salmon salad with beets and radishes in a chia apple dressing Akhtar says: “For this salad, I brine the salmon in a mixture of ...