Dish it up
Taste of Norway Editor Christy Olsen Field shares a recipe from The Best Casserole Cookbook Ever by Beatrice Ojakangas, released in March 2022.
Author: Christy Olsen Field
Tradition with a twist
Taste of Norway Editor Christy Olsen Field declares the lutefisk drive-thru meal from the Bothell Sons of Norway Lodge in Washington a success.
Fit for a queen
Christy Olsen Field shares a recipe for Queen Maud’s Fromage, a layered dessert of egg mousse, chocolate, and berries first made in 1906.
Make your own smoked salmon!
Christy Olsen Field shares a recipe for varmrøkt laks, hot-smoked salmon, a traditional Norwegian food that can b made for holiday gift-giving.
Raise a glass
Christy Olsen Field interviews Matt Power of Tamworth Distilling in New Hampshire about Skiklubben Aquavit with a new twist on an old favorite.
Does the type of potato work?
Christy Olsen Field and her family of bakers and tasters test red potatoes against Russet potatoes with her family recipe for potetlefse.
Tastes just like grandma’s
Christy Olsen Field interviews Stephanie Loen Jerdin of Bestemor’s Lefse Company, which sells lefse and other Scandinavian treats in Los Angeles.
In a good, good place
Christy Olsen Field talks to Tessa and
Ben Schierer, co-owners of Töast, a Scandinavian-inspired bistro in Fergus
Falls, Minn., that opened in June.
Thanks for the food
Christy Olsen Field talks with Cathy Cleaver and Ingrid Legore about Ingrid’s Scandinavian Food in Oregon City, Ore., and their Norwegian food specialties.
Made from scratch
Norske Nook in Wisconsin serves Norwegian specialties (lutefisk, lefse, meatballs, sweet soup, rømmegrøt, sandbakkelse, rosettes) and award-winning pies.
