This category contains 2 posts

Copper River Sockeye Salmon Gravlax

The term Gravlax (though this appears to be a purely Western spelling) literally means “Grave Salmon” or “Buried Salmon.” The name, and the tradition, arose from a preparation in medieval times that involved curing raw fish by salting and burying it on the beach. The preparation continues to play a prominent role in Scandinavian cuisine … Continue reading

Brussels Sprouts with Spanish Chorizo

Brussels sprouts roasted in the oven, with crispy outer leaves and silky interiors, are a favorite winter dish.  Typically we would add lardons of bacon for their richness, salt and smoky flavor but with a hunk of Spanish dry chorizo in the fridge it seemed like the time to try something new. The defining ingredient … Continue reading


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