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.
At their simplest, smørrebrød are open-faced sandwiches on a thin layer of rye bread, check out this version with chicken salad.
As told before in the Beef tartare with tarragon and crispy potato recipe, Aamann received…
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.
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.
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.
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?
Crispy, roast pork is a Danish holiday favorite. Rather than the traditional bay leaves and cloves, try this rendition with licorice powder.
Hang on to any leftover cheese sauce from this recipe and add it to mashed potatoes later in the week.