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Nordic Cuisine

New Cookbook Puts Real Pudding Back on the Table

Regina Varolli | Posted 12.15.2016 | Taste
Regina Varolli

"Pudding is playful!" proclaimed Copenhagen food writer and editor Marie Holm, author of the new cookbook "Quivering Desserts and Other Puddings" - w...

Magnus Nilsson On Fäviken

Louise McCready Hart | Posted 12.15.2012 | Taste
Louise McCready Hart

Called the "world's most daring restaurant," Fäviken, located in northwestern Sweden, is run by chef Magnus Nilsson -- who has been described as "part Viking lumberjack and part Shaman."

Highlights From the Savory Side of the International Chefs Congress

Regina Varolli | Posted 12.12.2012 | Home
Regina Varolli

The StarChefs.com International Chefs Congress continues to educate, inspire, satisfy and push the boundaries of an industry known for its distaste of boundaries.

An American In Denmark: Noma's Head Chef On The World's Best Restaurant

Honest Cooking | Posted 08.07.2012 | Home
Honest Cooking

The man heading up the kitchen at Noma, and René Redzepi's right hand, is an ambitious 35 year old from California. Meet Matthew Orlando in Chef Talk.

Copenhagen Dining Beyond Noma

Jill Fergus | Posted 01.30.2012 | Travel
Jill Fergus

Amid exposed ceramic tiles and brick and meat hooks serving as coat hangers, I enjoyed unfussy Nordic seafood including a raw bar selection of oysters, trout tartare, razor scallops and sea urchin.

Looking for the American Dream? Try Denmark

Kerry Trueman | Posted 12.07.2011 | Home
Kerry Trueman

Could Danish-style democracy catch on here at home? If the way to a nation's heart is through its stomach, there may be hope. After all, the hottest trend on the culinary horizon these days is the new Nordic Cuisine.

Being #1 Requires More than Just Good Food

Garrett Weber-Gale | Posted 12.03.2011 | Home
Garrett Weber-Gale

Within several hours of beginning my work in the kitchen, my mind was well on its way to being orientated with the philosophy and ways of Noma, and a chef who truly has a passion for his terroir.

Smoked Salmon Butter

Kalle Bergman | Posted 05.25.2011 | Home
Kalle Bergman

I am very passionate about classic and contemporary Scandinavian food, but I do actually wander off and cook things from other cultures quite often. B...

Smooth Cauliflower Soup With Smoked Salmon And Arugula

Kalle Bergman | Posted 05.25.2011 | Home
Kalle Bergman

Remember how you for some reason hated cauliflower when you were a kid? Well, hate no more. This wonderful member of the Brassicae-family is almost th...

Enchanting Cloudberries

Kalle Bergman | Posted 05.25.2011 | Home
Kalle Bergman

When I was a kid, THE main event of the year was the annual ski trip. It was the one I looked forward to the rest of the year, and my family's favorit...

Kransekage: The Danish New Year's Cake

Kalle Bergman | Posted 05.25.2011 | Home
Kalle Bergman

This marzipan based cake is traditionally served in layers of wreaths, topped with frosting and sometimes chocolate or almonds, eaten together with Champagne at midnight.

The Danish Christmas Dinner & The Sexiest Potatoes Alive

Kalle Bergman | Posted 05.25.2011 | Home
Kalle Bergman

The main problem with the Danish Christmas dinner is that it is so amazingly good that the "eat less method" is almost impossible to implement.

Janssons Temptation: Star Of The Swedish Christmas Smorgasbord

Kalle Bergman | Posted 05.25.2011 | Home
Kalle Bergman

Save the recipe for any cold dark night -- Janssons Temptation deserves to be eaten all through the winter, served as it is without any accessories, or together with a few good barbecued bangers.

Swedish Hasselback Potatoes: The Comeback

Kalle Bergman | Posted 05.25.2011 | Home
Kalle Bergman

Hasselback Potatoes are fantastic and a very simple way to turn regular potatoes from dull to delish.

Honest Cooking And The New Nordic Cuisine

Kalle Bergman | Posted 05.25.2011 | Home
Kalle Bergman

Scandinavian food doesn't require a lot of weird ingredients, spices you've never heard of before, or techniques that take seven years of culinary training to master. It is usually very simple.