Alexandra is one of those people you meet and just instantly love. She
used to work in this tiny studio that suited her really well, but a big
Norwegian not so well. Now she works out of her amazing house in
Brooklyn. I always love working with her, she has this amazing airy
light in everything she shoots.
“Christmas just wouldn’t be right
without looking in the fridge and seeing
my mom’s homemade Gravlax curing
under an old iron. Cookies aside it’s the
very taste of the holidays for me.”
Makes 2 large sides of salmon
two salmon fillet, similar in size,
skin on (weighing about
3 lbs total)
large bunch fresh dill
4 cup Kosher (or pickling) salt
4 cup granulated sugar
2 tablespoons crushed black
lemon wedges, for garnish
a cutting board to cover fish
a weight to cover board and fish
1. Lay both halves of fish on plate.
2. Sprinkle each half with black pepper.
3. Place one half of fish skin-side down
in glass dish. Top with dill.
salt and sugar over dill.
5. Top with
other half of fish, skin-side up.
with plastic wrap first, then foil.
the board and weight on top of the
8. Refrigerate 72 hours, turning
salmon and basting every 12 hours
with accumulated juices.
marinade. Lift away dill and any excess
remaining on fish.
10. Slice thinly on
*Garnish with lemon wedges.
*Accompany with black bread.
I worked with Andrew’s amazing food-stylist wife Carrie before I
ever worked with him. I have always admired his style and was very
happy when he and his wife wanted to be contributors to Sweet Paul
Magazine. They always turn in the most awesome work.
“Biscotti is that one thing that lets me
know the holidays are on their way. In
our house we bake and bake and send
them to all our family and friends.”
3 eggs, beaten
4 cup granulated sugar
2 tablespoons unsalted butter,
1 orange, zested
1 tablespoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
3 cup whole roasted unsalted
1. Preheat oven to 350ºF.
2. Beat eggs
and sugar in a medium bowl until thick
and pale yellow.
3. Beat in butter,
orange zest, and vanilla.
4. Stir flour
and baking soda into egg mixture and
5. Add almonds and stir until
combined but still sticky.
6. Spread the
dough onto a greased sheet pan into 2
long narrow loaves, and bake for 20 to
23 minutes until firm to the touch.
7. Remove, cool slightly, and slice
1⁄4-inch thick slices.
8. Return to the
oven for 6 to 8 minutes per side.