The intense orange color, meltingly tender texture, and wonderful flavor of gravlax give it an allure shared by few fish preparations—not bad for a dish whose name means “buried salmon” in Swedish. The curing process intensifies the color, tenderizes the texture, and enhances the flavor. Although most chefs jazz up gravlax with sauces and side dishes, it is brilliant on its own or with just a few drops of lemon or mild vinegar. And the rankest kitchen novice can make it at home. Be sure to check your salmon fillet for pinbones, the long bones that run down the center of the fillet; these are not always removed by routine filleting. Press your finger down the center of the flesh and you will feel them; remove them, one at a time, with needle-nose pliers or similar tool.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.