Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The first challenge for Charcutepalooza. Silky and smooth goose prosciutto with a side of cured salmon.
Never buy gravlax again. If you've got salt, sugar, a refrigerator, and a weight, you can cure salmon. And if you've got a wok, some rice, and foil, you can smoke it.
A colorful variation on gravlax.