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Pucker Up: Danish Lemon Mousse Gets A Kiss From Italy
Lemon does not grow in Scandinavia. Despite this, lemon mousse, or citron fromage, the Danish name, is a Danish national dessert, something most people can remember their grandmothers having made. I...
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Scandinavia’s Berry Bounty A Sweet Topping for Crêpes
Summer in Scandinavia is a season of berries, and they are enjoyed in many different ways, both sweet and savory. The abundance of daylight hours combined with the not-too-warm weather make the berries...
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Where To Look For Redzepi’s Dream Place. Hint: Not Noma
René Redzepi had an idea three years ago: He wanted to create a food symposium inspired by the famous Roskilde Festival, which is North Europe’s biggest music festival with a strong identity and sense...
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Cinnamon Bun Lovers, Get The True Spice From Sri Lanka
The use in food of true cinnamon from Sri Lanka, or Ceylon cinnamon, is not as common as the more familiar cassia, which is the one mostly used in Scandinavia for baking and hot drinks and in a lot of...
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Make No Mistake, Real Danish Pastry Is Always Sweet
Danish is famous. It comes in many forms and with a lot of things that are copied but have no resemblance whatsoever to the real thing. In Denmark, Danish pastry is called wienerbrød, meaning “bread...
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Scandinavian Meatballs That Are Far Beyond The (Ikea) Box
All countries have food clichés — that is, dishes everybody thinks about when they talk about a country. Scandinavia is no exception. One of Scandinavia’s food clichés is meatballs. Why are Swedish...
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Noma Is Just The Tip Of The Iceberg In Copenhagen
Noma has regained the top position on the list of the world’s 50 best restaurants. A lot of opinions and discussions have stemmed from this: Does it make sense to name a restaurant the world’s best? Is...
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New Potato Harvest Is Big News In Denmark
The harvest is in full bloom during midsummer in Denmark. Seasons are short here, and some vegetables and berries are in season for only a few months or even weeks. Because of this, it’s important to...
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Chef’s Achievement: A Nordic Dinner For 220 Peers
This summer, I undertook the daunting yet exciting task of cooking for some of my peers. The experience started when I submitted a paper for the 2014 Oxford Symposium on Food & Cookery, which was...
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What’s Wrong With Michael Pollan’s ‘Perfect’ Bread
Every time you bake a load of bread, it’s a small miracle — combining flour, water, salt and air to get the final product. When humans found a way to store grains and make them into flour, it changed...
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