Pretzel shaped or round, Kringle pastry are very Danish. Kringle are also in other northern…
At their simplest, smørrebrød are open-faced sandwiches on a thin layer of rye bread, check out this version with chicken salad.
Copenhagen is well-known for top gastronomy, but Adam Aamann’s great success shows that the food revolution of Denmark goes far beyond the Nordic luxury kitchens even though Aamann’s open sandwiches can easily be described as gourmet.
Make this special breakfast treat, a braided cinnamon danish made with homemade laminated dough.
Smørrebrød surfaced during the late 1800’s and is now being reinvented by Adam Aamann.
No matter your skill level in the kitchen, you can make these easy breakfast pastries loaded with raspberry preserves and cream cheese.
Take a creative approach to pairing food with wine, some true dedication to the classic techniques of cooking and the homey feeling of dining at the house of your best friend, and you have Clou. A trailblazing bright star on the Danish food scene, Clou proves the Danish restaurant scene is more than Nordic minimalism.
The classic Danish caramelized Christmas potatoes get a delicious update using fingerlings, sage and chili flakes.
Learn the ins and outs of how St. Croix stays local with good food, that’s good for you. Check out what you could taste at DINE VI restaurant week.
It’s just like a NYC dirty water dog, right? Wrong. The classic Danish pølse has the perfect snap and fun toppings like apple ketchup and crispy fried onions.
Denmark comes to NYC with Masterchef winner Timm Vladimir. Celebrating a traditional European Sunday evening dinner, Chef Timm will recreate the Danish experience with new spins on favorite dishes.
With the street food revolution creating an abundance of tacos, dumplings, and souvlaki vendors isn’t it time Nordic cuisine got in on the action too?
These sweet and sexy looking spuds are a must on every Danish Christmas table.
An ode to Claes Bech-Poulsen, the man behind the sharp photo lens that has perpetuated food art and star chefs from all over the world.
Hang on to any leftover cheese sauce from this recipe and add it to mashed potatoes later in the week.
A gougére is a small choux pastry, basically a savory cream puff, made here with tangy blue cheese.
This Danish dessert is a cross between pancakes and donut holes that are baked in a special pan and doused with sweet glaze.
Rather drink the beer than put it in a burger? No problem, the beer just accentuates what’s already there. Take it out and put directly into your belly.
Flæskesteg is a glorious roast pork dish typically served on Christmas Eve in Denmark.
With Copenhagen having GRØD, the first restaurant serving solely porridge, the good old favorites are being remembered again.
Moss foam, pine oil, and unfamiliar herbs. These are the hallmarks of a bigger trend currently sweeping Nordic-inspired restaurants.
Fresh and crispy beetroot tossed with tart fruit vinegar, sweet cranberries and topped with creamy cottage cheese, horseradish and dill.
Consisting of two layers, a moist sponge cake in the bottom, a top of fluffy meringue and nuts – it might just be the World’s Best Cake.
Curry herring is a staple on any Danish Christmas lunch table. Kalle Bergman shares Mrs Bergman’s praise winning recipe.
The silky apple puree in this classic Danish apple cake shouldn’t be too sweet, as the topping is made from a mixture of crushed macaroons and caramelized rolled oats.
The story of how the hamburger came to Denmark, and a classic Danish fall recipe.
In these days of light New Nordic cooking, Lars Hinnerskov Eriksen decides to go back to basics.
Kalle Bergman with a classic flavor combination served the way the Danes like it. Apple Pork on dark rye bread.