Once in a great while, I come across a spectacular dish that needs little tinkering because it’s already perfectly healthy and incredibly easy like Swedish Gravlax with Mustard Dill Sauce.
Not the same as the smoked salmon you’d find in a grocery store, but similar to traditional lox you sometimes find in a kosher deli, gravlax is “cold-cured” in salt and sugar. But with the additional seasonings of fresh dill and Aquavit (a Scandinavian alcohol flavored with caraway and other herbs and spices), it has a uniquely delicious taste that somehow makes it more “special” than any deli breakfast food. (That hint of “specialness” may also be because a gravlax appetizer in a restaurant like Marcus Samuelsson’s Aquavit in New York will run you 20 bucks…)
So when in Stockholm for the husband’s “Jack Reacher” premier in December, I was thrilled to see gravlax (or gravad lox) show up at every meal.
Slowly, we are all starting to lead a gluten free life. Finding snacks and savories, without gluten is a conscious effort. And, it’s really not that hard. Gluten free pretzels dipped in 
I remember reading her words like it was yesterday. Molly once said that prunes were among the few foods with their own built-in laugh track. And gosh darnit, she’s right. I still giggle when I think about them, even when people were saying they were delicious and I should try them. And you know exactly what this boy is talking about, quit trying to be coy and pretend you don’t know. We’re friends here.
Chilies, soups, stews have been on my plate and on all those, too, who have supped with me this season. I love making a big pot or pan of something that will feed me for days as well as my staff, family and friends – when you make this dish, all three will surely be in tow!