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.
Category: Taste of Norway
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).
Rye and Oat Crispbread
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.
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.
Skål for Syttende Mai!
Ring in Syttende Mai with these two delectable cocktails, created just for you by two of The Norwegian American’s staff members. Skål!
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.
Waffles in Paradise
Waffles in Paradise brings Norwegian waffles to Bellingham, Wash., emphasizing the importance of supporting local producers and using organic ingredients.
Raise a glass with Gård Vintners!
Lisa Lawrence of Gård Vintners shares her top tips for choosing the rights wines to pair with your favorite seafood dishes.
Bounty of the sea
This fiskesuppe (fish soup) recipe is a celebration of the sea, with delicious fish and mussels complemented by two types of seaweed.
