801 cuvee recipes

Smoker stuffed salmon with a whole fish filled with fresh dill, tomatoes, scallions, bread cubes, celery, and garlic, then smoked on a water smoker. A showpiece for outdoor cooking.

Homemade tasso from pork shoulder cured in a bold Cajun spice rub with cayenne, paprika, and garlic. No smoker needed, just patience and plastic wrap.

A great way to use up day old bread. A savory version of bread pudding with spinach and mushrooms that's cheesy delicious.

Pacific Northwest grilled salmon rubbed with brown sugar, cider vinegar, salt, and pepper. A simple overnight cure that builds a lacquered, smoky crust on the grill.

Kosher dill pickles: classic garlic-and-dill brined cucumbers with snap and bite. A simple vinegar-brine canning recipe that turns out crisp, tangy pickles after a six-week cure.

Tomato basil bacon salad: juicy beefsteak tomatoes piled high with fresh mozzarella, crispy bacon, garlic-toasted bread cubes, and basil oil. A BLT-caprese mashup built for ripe summer tomatoes.

Harvest apple dressing combines homemade cornbread, bread cubes, sausage, chopped apples and sage for a Thanksgiving-worthy side that works with chicken, turkey, ham or pork.

Make-ahead broccoli cheddar strata with cubed bread, eggs, and skim milk assembled overnight and baked until golden. A savory breakfast casserole that feeds a crowd.

Make your own Italian sausage from scratch: coarse-ground pork seasoned simply with fennel, pepper and dry red wine, stuffed into casings and cured two days. The plain, classic base sausage.

Nasu karashi sumiso-ae, a Japanese eggplant dish with boiled eggplant cubes tossed in a tangy white miso, soy sauce, and hot mustard dressing. A simple, savory side served at room temperature.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.

A Southwestern stuffing for roast duck with jalapenos, Granny Smith apples, pine nuts, bread cubes, and fresh cilantro. Bold, fruity, and spicy in every bite.

Traditional British raised meat pie with pork, veal, and ham surrounding a line of hard-boiled eggs, sealed in pastry and set with savory gelatin. Served cold in slices.

Silky apricot cheese dip with cream cheese, sour cream, apricot preserves, brandy, and almonds. A sweet, creamy no-cook dip for vanilla wafers and pound cake cubes.

Avocado and scallop ceviche cures finely chopped scallops in lime juice and green peppercorns, then folds in mashed avocado and chives. Stuffed into raw mushroom caps brushed with garlic-lemon oil for a striking party appetizer.