Inspired by Atlantic Crossing, Christy Olsen Field shares her recipe for prinsessepudding (princess pudding), a god gammeldags (the good ol’ days) dessert.
Category: Taste of Norway
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.
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.
In the mid-20th century, the smorgasbord trend took America by storm, with smorgasbord restaurants popping up from coast to coast.
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).
Easy, versatile, and delicious, this recipe for rye and oat crispbread from Kristi Bissell is so good it is sure to become a household staple.