Baked with kjærlighet
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
Darn good popcorn
Taste of Norway Editor Christy Olsen Field interviews Bjorn Qorn founder Bjorn Quenemoen about his Norwegian roots and approach to popcorn.
Too hot to cook
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.
Be our guest
Taste of Norway Editor Christy Olsen Field interviews Blake Meier, executive chef of FIKA, the cafe at the American Swedish Institute in Minneapolis.
A work of art
Behold the smörgåstårta: a savory cake made with layers of bread and sandwich fillings that is “frosted” with mayonnaise. It’s a Swedish speciality!
Uncharted inspiration
New to the Chicago food scene, Ørkenoy brings together art, beer, cocktails, and Nordic-inspired food in a creative venture in Humboldt Park.
Raise a glass to summer
A delicious flavor that heralds the start of summer, rhubarb takes center stage in this new Taste of Norway recipe for rabarbrasaft (rhubarb cordial).
A taste of summer
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.
Old-school classic: Grunnlovsdessert
With a rhubarb and plum compote topped with vaniljekrem and whipped cream, grunnlovsdessert makes for a delicious, classic, and easy Syttende Mai treat.
Let’s roll with the Lefse King
Lefse King Gary Legwold spoke with our Taste of Norway editor about his work documenting Norwegian-American food traditions and the future of lefse.
