Embrace the Nordic food trend with this Nordic salad with smoked salmon and dill oil!
Tag: nordic cuisine
Rillette is incredibly easy to make, serve, store and it tastes absolutely amazing.
Meet Søren Wiuff the farmer who delivers vegetables to noma.
Try simple baked salmon dish topped with Icelandic skyr for a Nordic twist.
The Icelandic Cuisine – Organic and Tastes 100 Percent Naturall. Iceland’s land and waters are kept pure through strict regulation and age old traditions of conservation. That purity is felt even in their food. Get a Taste of Iceland in New York at the NORTH Festival October 2-7.
Honest Cooking visits Restaurant Marchal at D’Angleterre Hotel in Copenhagen, the new home of Executive Chef Ronny Emborg.
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.
A wonderful and simple seasonal recipe!
Fresh and crispy beetroot tossed with tart fruit vinegar, sweet cranberries and topped with creamy cottage cheese, horseradish and dill.
Use the most loveable fruit of the season in this flavorful syrup with fresh hazelnuts and herbs.
Bowen Close checks out one of the most talked about restaurants in Minneapolis, The Bachelor Farmer.
The last bit of summer vegetables combined in a beautiful and tasty side dish. Quick and perfect for a friday steak or sunday lunch.
If you’re in Copenhagen this coming week, you have the chance to get your Danish smørrebrød technique sharpened.
This salad might be one of the first Nordic inspired dishes you make at home, but its simple, quick and easy to get right the first time you try.
If you’re in Copenhagen this Saturday, head for the Nordic Food Market in Christianshavn.
The upgraded burger joint phenomenon has engulfed the Danish capital the last year or two. One of the most successful players is Haché Gourmet Burgers.
Maria Laitinen serves up a Finnish flat bread traditionally made with oat, barley or potato. Say hello to “Rieska”.
Legendary dishes are always welcome, right? Kalle Bergman brings Mr Lindström to the table, a 100 year old classic Swedish dish.