Make cured salmon, enjoy brunch vibes for days

Plus: How to roast (almost) every vegetable.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Beet-Cured Lox     Choose your own fish adventure with our guide to spicing, seasoning, and otherwise flavoring salt-cured cod, mackerel, trout—or any other fish—at home. In this recipe, a touch of horseradish gives the salmon warmth, while beets bring earthy sweetness and vibrant color. READ MORE What We're Talking About     41 Dutch Oven Recipes That Win Us Over Every Time All that simmers is gold.   Read More ►     This Lavender Spray Is Just Powerful Enough In a sea of expensive, potent essential oil sprays, this one offers delicate aroma at an affordable price.   Read More ►     How to Roast Vegetables (and Let Your Oven Do All the Cooking) Tonight, the oven's on dinner duty.   Read More ► Trending Recipes   Beet Tostadas With Fried Eggs View Recipe ►   Hot-Smoked Salmon With Salted Yogurt and Fennel View Recipe ►   Savory Dutch Baby for Two View Recipe ►   Breakfast Sandwich With Red Onions and Herbs View Recipe ►   Cured Salmon With Fennel and Carrot Salad View Recipe ►   Spiced Eggs With Tzatziki View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox.   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.