COOKING FOR THE FUTURE
When the world feels uncertain, I take great solace in knowing that there’s something on the horizon to look forward to. Like a freezer full of from-scratch provisions. This issue is packed with recipes that will stock you up and stoke a sense of optimism. How about a hunk of real-deal hot-smoked salmon? Inspired by the expertly smoked fish she cooked with in professional kitchens across Scotland, Deputy Food Editor Andrea Geary tested curing, drying, and smoking times to arrive at a version that’s deeply smoky and densely silky. Keeping portions in the freezer means that you can flake the fish into scrambled eggs or a green salad for dinner on a whim. Better yet, whip up her buttery, bright Hot-Smoked Salmon Kedgeree (page 9) at a moment’s notice. Associate Editor Steve…