This lightly cured and smoked Salmon can be used as shown here for a first course, or with different accompaniments as a main course.

Smoked poultry or fish are seen often in Asian cuisines, while in the west, particularly America, meat is more often smoked.

I’ve done many variations on this salmon over the years, but this was the first version that was served at Tea Tray in the Sky in Cambridge, MA more than 20 years ago.  Special thanks to Mark Yedvabny who worked on our first version.  When available, use salmon with the skin […]

This recipe is from Culinary Tea by Cynthia Gold and Lise Stern. These wings, one of my absolute favorite things to grill, are best hot, right off the grill. Since they cook fairly quickly, plan to grill the wings as the last item you are serving and then keep the […]