Lightly cured salmon from Scandinavia, gravlax are easy to make at home yet never fail to impress guests. Stunning as an hors d'oeuvre for parties, especially special occasions such as New Year's Eve. Takes three days to prepare, so plan ahead!
Emily Paster blogs about fitting ambitious food in family life on her website West of the Loop, named one of the top eight family food blogs in Chicago by Red Tricycle. Her passion for home food preservation and DIY kitchen projects led to her to start the Chicago Food Swap in 2011. Her print work on food and entertaining regularly appears in Chicago Parent magazine.