Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Merrill is a co-founder of Food52.
According to Mark Bittman of the New York Times, "You must treat finished gravlax as a fresh product. Keep it well wrapped and refrigerated, and use it within a few days. Freezing is a safe option but will dry the salmon out to some extent, so avoid it if at all possible."
These mosaic mats transform in a snap—but hurry, they sell out fast.
Get a New View
Knife Sharpening Therapy
Don't Miss the Hits
Great Depression Cooking
Chill All Day