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 ...

It's ready, set, go to chop up vegetables for salads, to stuff dough for empanadas, and to roll mini meatball after mini meatball for appetizers for festive parties to come. But hold on. Wouldn't you ...

It’s ready, set, go to chop up mounds of vegetables for salads, to stuff dough for homemade empanadas, and to roll mini meatball after mini meatball for all those appetizers for festive parties to ...

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 ...

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 ...

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 ...

GRAVLAX: a Scandinavian dish of dry-cured salmon marinated in herbs. The word gravlax comes from the term gravadlax or “buried salmon,” which was the traditional way of fermenting the fish. October ...

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