New York City in the early ‘80s was a very dangerous place. My first apartment was cater-corner to the Silver Palate, and within 23 months of moving in I had switched careers. Proximity to that ...

Look on any delicatessen menu and you’ll likely see gravlax listed among the Norwegian smoked salmon and belly lox. But unlike its smokier and fattier cousins, gravlax is made by an entirely different ...

Getting your Trinity Audio player ready... Salmon, cured with salt, sugar and spices, is lovely sliced thin and draped over toast points or crackers at a cocktail party, or sliced onto a schmeared ...

Come this way, up the garden steps and into a backyard where the patio is canopied by an old avocado tree. Take a seat in the mild yellow light of the resurgent sun, and fill a plate from a buffet of ...

His story is about tragedy and triumph, talent and love. Marcus Samuelsson’s history, charisma and culinary passion capture hearts. His global approach to Scandinavian cooking charms palates. The ...

I like serving gravlax during the warm weather since no cooking is required. The fish is actually cooked, or cured, by the marinade. Easy to put together, thinly sliced gravlax is a crowd-pleasing ...

Getting your Trinity Audio player ready... When I was experimenting with the recipe for quick-cured salmon in today’s food section, I slipped a nice chunk of salmon aside for myself. Not to grill or ...

Gravlax is traditionally served with a mustard sauce, but you can give it a modern kick by using a creamy horseradish sauce instead: Mix 1 cup sour cream with a squeeze of fresh lemon juice, 1 ...

Place whitefish filets in large glass baking dish, flesh side up. Mix salt, sugar and peppercorns together in small bowl. Using your hands, divide salt mixture evenly between fish filets. Make sure to ...

Mix together the salt, sugar, and peppercorns in a small bowl. Rub a handful of the mixture on both sides of the salmon, place it in a shallow dish, and sprinkle with the remaining salt mixture. Cover ...

In this Scandinavian delicacy, fresh salmon is cured with salt, sugar, pepper, and dill for 2 to 4 days. With its rich, varied colors and textures, it always seems to me a thing of beauty that is ...