This salad makes a great appetizer for dinner parties or holiday meals. The flavors are bright and tangy, and it’s both quick to make and very beautiful. Be sure to use Belgian endive leaves that have a lot of magenta
Halibut Ceviche
Ceviche is a light and delicious way to prepare seafood. Don’t confuse Peruvian ceviche with Japanese sushi – even though no heat is used in the preparation, the acids in the citrus perform the same function and, in effect, “cook”
Homemade Gravlax
Although salmon has been preserved in a variety of ways across cultures – smoking, drying, and curing the most common methods – gravlax’s distinctive flavor owes its origins to Scandinavia. The name comes from the old Swedish gravad, or “buried,”