The best part about lox: They are so easy.
Got salmon? I got recipes! (with a few from Beau Schooler, too!)
This gluten-free stunner has orange-scented meringue and uses vibrant roasted rhubarb.
With the fish numbers at historic lows, scientists, chefs and others are asking whether we should be eating them anymore, and what it means for the future of all wild salmon.
The “sandwich parliament” has passed a few resolutions.
When climate change upends the relationship between people and animals, making it harder to stay in small rural places, who keeps track of all that happened there?
Don’t throw away that salmon skin!
What if instead of being something we leave on the grill, the crispy charred skin becomes the showpiece?
This spring-tastic recipe leans into all that’s green, showcasing a fresh, tangy version of green goddess dressing that leans on the flavors of basil, tarragon and lime.
The salad is made with radicchio—a strong, purple, bitter lettuce—which pairs remarkably well with a basic Caesar dressing and smoked fish.