Our 30 Favorite Things to Eat Right Now

Chris Curren’s salmon is pure alchemy. Its skin is crispy as karaage, while its flesh is supple as conservas. How does he do it? Two baptisms by fire: first seared on an open-hearth grill, then finished in a wood-fired oven to seal in all its precious oils and omega-3s. The result, served with lemon brown butter, Old Bay okra, and celery root purée, smolders with unctuousness.