cooking.nytimes.com
Gravlax Recipe
I’ve always thought that gravlax should be translated as “gift from the Norse gods” – it’s the perfect party dish It’s a fillet of salmon cured in a mixture of salt, sugar and herbs After two to three days, the fish emerges silky, flavorful to its core and easy to slice
dill, mint, basil, sugar, salt, salmon, greek yogurt, mayonnaise, balsamic vinegar, lemon juice, dill fronds, crackers
cooking.nytimes.com
Roasted Carrot Salad With Arugula and Pomegranate Recipe
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity Once opened, it will last for years in your pantry
carrots, salt, black pepper, olive oil, cumin, pomegranate, lemon juice, garlic, dijon mustard, baby arugula, fennel bulb, dill fronds
