Make Your Own Lox

Published on Tuesday, December 15, 2009, by Lessley Anderson / Edit Post

People look at me like I'm crazy when I start making my New Year's resolutions in early December, but I just love thinking about all the ways I'm going to  better myself. Besides trying to smell less musty, climb Half Dome, and play electric guitar, here are my (cooking) resolutions:

1. Cure my own lox. Check out this great recipe from Heeb magazine. I'm going to cross-reference it with the tried-and-true version we did at CHOW. Maybe I'll even try to make bagels to go with it.

2. Make my own soft pretzels to dip in mustard and eat with beer.

3. Make Japanese hot pots from this book.

4. Make kinpira gobo, Japanese braised burdock root.

What do you want to make in 2010?

ALLFood and Cooking
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  • I do make my own, too. It is not exactly lox but Norwegian style gravlax--little different but just as delicious. In 3 or 4 days, it's done. Amount of work to make it: 10 minutes the most. I'll be glad to send you my recipe.
    George--Culinary Scientist
    http://whatrecipesdonttellyou.com