Make moist, nicely crusted salmon with a hint of
smoked flavor in any covered grill—in just two hours.
We were intrigued with the notion of barbecuing a whole side of salmon. Our goal was to have this large piece of fish spend enough time over the coals to pick up some real wood flavor. A bright cucumb...
The best versions of this renowned Hungarian spice pack a punch that goes beyond pigment.
No matter how you dress them, a preliminary salting and draining of sliced cucumbers maximizes their crunchy texture.
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