Eating Norwegian
Nate Axvig offers tips and recommendations for Oslo’s lesser known culinary tradition of sushi, which is more widely available than many believe.
Category: Taste of Norway
Raise a glass to kveik
Taste of Norway editor Christy Olsen Field talks kveik, the very special brewer’s yeast strain from Norway’s ages-long brewing tradition.
For the love of rhubarb
Taste of Norway editor Christy Olsen Field has just the thing for your rhubarb harvest this year: a Norwegian-style rhubarb soup and a crisp for dessert.
Food on the table
Christy Olsen Field talks with Ina Johnsen, the award-winning voice of the food blog Mat på bordet, translated as “Food on the Table.”
Ancient grains with a modern twist
Springtime Barley Salad showcases a traditional Nordic grain in a fresh, satisfying salad in a new recipe by Kristi Bissell of the True North Kitchen.
Drink of the gods
Gary and Shirley Gross, the owners of Ethereal Meads in Battle Ground, Wash., have revived the ancient—and delicious—tradition of mead, the drink of the gods.
Ice cream with a taste of Norway
Did you know that the 17th of May is the one day when kids can eat all the ice cream they want? Here are some easy recipes to make it at home yourself—yum!
On the cake table for Syttende mai
Bunadskake is a festive, albeit labor-intensive, decorated cake for Norwegian special occasions, perfect for any Syttende mai celebration!
Cheers to Constitution Day!
Celebrate Syttende mai with a Constitution Day cocktail! Enjoy recipes from Oslo, Bergen, Seattle, Las Vegas, and Louisville—skål!
A new Norwegian tradition
Taste of Norway Editor Christy Olsen Field shares a delicious recipe for pavlova, a new Norwegian favorite for Constitution Day.
