The masters of curing from around the world share their closely guarded secrets.

What possessed a seafood purveyor to smoke uni and how does he do it—why doesn’t the gelatinous roe disintegrate during the process?

Simply elegant: Rhubarb, ginger, and cilantro brighten canapés of earthy smoked duck.

You might expect to find smoked duck breast in a main-course salad like this one, but we use smoked turkey, which makes it more affordable.

Smoked sable is as moist as smoked salmon, but with a voluptuous silkiness. To balance its sea-saltiness, top it with beets and watercress.

Potato pancakes with smoked salmon—a nod to Scandinavia—are an elegant take on bagels and lox. We love the contrast between the crisp pancakes and the soft, succulent salmon....

Here, a garlic, cumin, and smoked-paprika rub on rare roast beef has the alluring smoky meatiness you’ve always associated with richly flavored chorizo.

Serrano ham and smoked paprika tossed in with arugula and a light vinaigrette turn melons into a full meal.

Why this egg-less, bacon-less meal is just like pasta carbonara.

This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute....