- 7 Crave-Worthy Fall Desserts
- Cooking Meat Low and Slow Might Reduce Your Cancer Risk
- 7 Ways to Use Leftover Mashed Potatoes
- 11 Fall Soups You Can Make in a Blender
- How to Upgrade Applesauce
- 7 Recipes That Prove Brussels Sprouts and Bacon Are BFFs
- Here's Why You Only Crave Tomato Juice on a Plane
- 5 Best Beaujolais Nouveau Pairings
- 5 Cheesy French Onion Soups
- 5 Best Pumpkin Brunch Recipes
Icelandic chef Gunnar Karl Gíslason’s forthcoming book is called North. Here, he shares two delicious no-cook recipes.
In a blender, puree 1/2 cup chopped dill with 1/3 cup chopped parsley, 1/4 cup water, 2 tablespoons minced shallot, 2 1/2 tsp. stone-ground mustard, 2 teaspoons malt vinegar and 1 teaspoon minced garlic. With the machine on, gradually add 1/2 cup canola oil and puree until smooth. Season with salt. Drizzle over a mozzarella-tomato salad.
Smoked Salmon on Rye with Brined Herb Stems
Whisk 1/2 cup apple cider vinegar with 1/4 cup superfine sugar until the sugar dissolves. Add 20 dill or basil stems, cut into 1/2-inch pieces. Let stand for 2 hours; drain. Spread slices of rye bread with goat cheese and top with smoked salmon and the brined herb stems.