Plus: The most versatile cocktail glass.

COOK THIS NOW

Thin slices of vibrant cured salmon on a serving platter arranged with red onions, dill, capers, and more.

This stunning—and stunningly easy—cured salmon makes for an equally excellent New Year’s Eve appetizer and New Year’s Day brunch. Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later, it’s done.

READ MORE

What We're Talking About

A plate of crispy polenta bites with wild mushroom ragout surrounded by ornaments, jammy eggs, and crostini—classic New Year's Eve appetizers.

Our Favorite Appetizers for New Year’s Eve

Snack all night on sweetly spiced nuts, chili crab dip, easy puff pastry samosas, and more. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

GET THE NEWSLETTER

Photo of classic cocktail made from a martini recipe, with olive garnish.

Need Cocktail Glasses? Start With the Versatile Coupe

You don’t need a lot of fancy glassware for your cocktails, but you should have some of these. Read More ►

Photo of beet cures salmon with cream cheese and bagels.

Make Cured Fish at Home, Enjoy Brunch Vibes for Days

Choose your own fish adventure with these guidelines for spicing, seasoning, and otherwise flavoring salt-cured cod, mackerel, trout—or, sure, salmon—at home. Read More ►

Trending Recipes

Image may contain: Plant, Food, Confectionery, and Sweets

Cured Arctic Char

View Recipe ►

Clear cocktail in a coupe glass with a sculpted orange peel and skewered cherry

Tuxedo No. 2

View Recipe ►

Smoked Trout Croquettes

View Recipe ►

Photo of a stack of biscuits made with sourdough starter.

Sourdough Biscuits

Condé Nast Spotlight | The breaking news and top stories everyone is talking about. All in one place. The most popular stories from Vogue, GQ, The New Yorker, Vanity Fair, Wired, Architectural Digest and more. STAY INFORMED

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.

View our Privacy Policy | Unsubscribe