Welcome to a week of gaining new skills: Curing! Frying! (Alternatively you can skip the skills, and just focus on getting a Bombay toastie on the table.)

Monday, January 18 on Instagram and Epicurious

You Can...Break Out of Your Lunch Rut #3

Join Kendra Vaculin as she walks you through this Niçoise Salad Toast.

Tuesday, January 19 on Instagram and Epicurious

You Can...Cure a Fish

Dianna Daoheung, executive chef of Black Seed Bagels, walks us through her recipe for the ultimate bagel-topper: beet-cured salmon.

Wednesday, January 20 on Instagram and Epicurious

You Can...Make Vegetarian Pozole

Pati Jinich unveils a new recipe for a rich, homey pozole verde con hongos.

Thursday, January 21 on Instagram and Epicurious

You Can...Make Tempura at Home

Chef Atsushi Yokota of Secchu Yokota—and chef de cuisine Nicholas Seider—guide us toward perfectly crisp, feather-light frying at home.

Friday, January 22 on Instagram and Epicurious

You Can…Griddle the G.O.A.T.

Epi contributor Tara O’Brady shows us her take on the classic Bombay Toastie, which is possibly the greatest sandwich...ever?