Denmark’s Rye Bread – Rugbrød by Adam Aamann

This is Danish chef Adam Aamann’s favorite recipe for rugbrød; the base of his delicious traditional open sandwiches: smørrebrøds. Once you’ve baked a loaf you can simply eat a slice with butter, or experiment with smørrebrøds recipes.

Smørrebrød: Chicken salad, Potato and Grilled Sirloin by Adam Aamann

At their simplest, smørrebrød are open-faced sandwiches on a thin layer of rye bread, check out this version with chicken salad.

Smørrebrød: Marinated herring with orange and pumpkin

As told before in the Beef tartare with tarragon and crispy potato recipe, Aamann received…

Smørrebrød: Beef tartare with tarragon and crispy potato by Adam Aamann

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.

Warm Winter Drink: Glogg

Glogg is more than a mulled wine. It will give you a feeling of comfort and coziness and let any worries or problems slip away, if only for a little while.

How to Make the Classic Danish Hot Dog

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.

Finger on the Pølse: Introducing the Danish Hot Dog

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?

Roast Pork with Crackling and Licorice

Crispy, roast pork is a Danish holiday favorite. Rather than the traditional bay leaves and cloves, try this rendition with licorice powder.

Blackened Salmon topped with Danish Blue Cheese Sauce

Blackened Salmon topped with Danish Blue Cheese Sauce

Hang on to any leftover cheese sauce from this recipe and add it to mashed potatoes later in the week.