Gravlax, a.k.a. cured salmon, is fast and simple to prepare. The best cut to use is the ‘top loin’, cut from a whole fillet. Its even thickness means it cures evenly, which is exactly what you want. Gravlax lasts for up to a week in the fridge (or even longer; it’s designed to keep), but you'll eat it well before then!…

We hate peeling and coring quinces; it’s a dangerous endeavour. Those suckers are hard and it’s easy to slip and accidentally amputate some essential body part with a paring knife. So we love this Maggie Beer-inspired recipes to bits; you literally turf your unpeeled, uncored quinces into a dutch oven with a s%^&-ton of sugar, some water…