Taste of Norway editor Christy Olsen Field interviews Ana Fanakrå of Ana’s Bakeri in Colorado about her approach to baked goods and her new shop.
Author: Christy Olsen Field
Taste of Norway Editor Christy Olsen Field interviews Bjorn Qorn founder Bjorn Quenemoen about his Norwegian roots and approach to popcorn.
For these hot summer days, our Taste of Norway editor offers a Norwegian-inspired summer meal, the koldtbord, that requires minimal heat and prep work.
Taste of Norway Editor Christy Olsen Field interviews Blake Meier, executive chef of FIKA, the cafe at the American Swedish Institute in Minneapolis.
Behold the smörgåstårta: a savory cake made with layers of bread and sandwich fillings that is “frosted” with mayonnaise. It’s a Swedish speciality!
New to the Chicago food scene, Ørkenoy brings together art, beer, cocktails, and Nordic-inspired food in a creative venture in Humboldt Park.
A delicious flavor that heralds the start of summer, rhubarb takes center stage in this new Taste of Norway recipe for rabarbrasaft (rhubarb cordial).
Add some flair to your cooking this summer with this recipe for plankefisk, a technique of cooking a fish nailed to a plank and propped up by a campfire.
With a rhubarb and plum compote topped with vaniljekrem and whipped cream, grunnlovsdessert makes for a delicious, classic, and easy Syttende Mai treat.
Lefse King Gary Legwold spoke with our Taste of Norway editor about his work documenting Norwegian-American food traditions and the future of lefse.