Pretzel shaped or round, Kringle pastry are very Danish. Kringle are also in other northern…
Search Results for: danish
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.
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?
To this ‘Æbleskive’ dough there is used 1/2 litre milk, 30g yeast, 6 eggs, 2 tbs suger, 400g flour, 1/2 tbs cardamom and 130g melted butter. And then you..
Kammerjunker are twice-baked biscuit-like cookies that are often served with milk and yogurt for breakfast but here are topped with jam or ganache for an extra-sweet treat.
In a remote corner of the big foodmarket in Copenhagen, there is always a cosy atmosphere and cooled glass of Gramona Cava available.
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.
Until recently, the open sandwich tradition of Denmark – known as smørrebrød – was not a thing that ambitious chefs or fashionable restaurants would put on their menus.
A mere one hour drive from Copenhagen you’ll find one of the most idyllic and pristine restaurants in Denmark, and it’s 36-year old genius chef Jonas Mikkelsen, who caught the eye of the Michelin-guide.
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.
These Croissant Buns make for an excellent baking project for a cozy winter weekend. Start by making a homemade laminated dough on Friday evening and they’ll be ready to devour over the weekend.
Filmed over two years, Michelin Stars – Tales From The Kitchen, gives us a behind the scenes look at the lives and stresses of starred chefs with a tale woven together by food critics and diners.
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.
The dynamic duo behind restaurant Villanos en Bermudas managed to claim a spot as one of Latin America’s best, merely a year after opening. Get to them here
Who doesn’t love steak chimichurri? Make it in taco form with charred corn pico de gallo and blue cheese. This taco hits all the right flavor notes!
Whether you are looking to wow your Labor Day guests with smoked meats or preserve summer’s bounty by smoking the season’s vegetables, Charlotte Pike shows us how easy it is to hot and cold smoke foods at home.
Pop-up restaurants have been around for a while, but now a foodie tech-startup is making it even easier for creative chefs and restaurateurs to plan and communicate their pop-ups to a global network of diners.
At a young age of 33, Danish-born chef Kamilla Seidler has made a huge impact in Bolivia, now she’s ready to embark on new adventures with her upcoming 4-month expedition around the world.
According to history, Luciano Pancaldo, a baker from Ferrara, a town in the north of Italy developed this bread inspired by the bread recipe for D’Este family, the rulers of Ferrara. Their bread was full of rosemary and had light crumb and golden crust, decorated with salt which resembles diamonds.
Bring some extra joy to your holiday gatherings with this festive Christmas cheese board. Decked out with a variety of textures and flavors, this spread make for an ideal centerpiece for all the quality time you want to spend with friends and family.
Learn how to serve the perfect holiday cheese board this season in just five simple steps. Plus, check out an easy cheese board condiment, cranberry salsa.
Nothing compares to a perfectly balanced and seasonal cheese spread. Check out these tips to creating a fall cheese board with warm, cozy flavors and a wine to match.
The perfect fall cheese board is well balanced, with sweet, spicy, savory, creamy, and crunchy elements. Check out this spread served with a sweet and spicy pepper jelly and a wine to match.
t might be easy to learn how to make a cocktail, but it’s definitely hard to master the craft. Hardeep Rehal is one of the best bartenders in the world and according to him, balancing all the different tastes is just as important for a mixologist as it is for a chef.