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Forget the New Nordic stars: Noma, Amass, whatever. Columnist Matt Duckor has his "I get it!" moment in Copenhagen over a lunch of eggs (and eel) on rye
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You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.
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This is a favorite bread, especially in the Midwest, where many people have Scandinavian roots.
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Editor's note: The recipe and introductory text below are from Marcus Samuelsson's book, Aquavit : And the New Scandinavian Cuisine Salads like this one are part of the Swedish smorgasbord enjoyed on special occasions such as New Year's.
Called skagen in Swedish, this salad is named for a Danish fishing village across the river from Sweden. It's a very traditional dish that appears on every smorgasbord table in the country. Here is our version, which includes smoked salmon, shrimp, and crabmeat. It makes a great lunch served with crusty French bread or whole-grain crispbread.
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This bread is close-textured, grainy, and full of hearty flavor. It slices most easily the day after it is baked. Serve it very thinly sliced with a flavorful cheese such as gjetost, Jarlsberg, or Danish Havarti.
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Paprika-spiked mayonnaise adds rich flavor to this juicy one-pan roast chicken.
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Dead simple and highly visual, this is a fun spin on the classic radish-and-butter pairing.
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The defining aspect of Swedish pancakes is their superthin size. Make these small for a sweet Sunday morning treat. Berries appear often in Swedish food, both fresh, as atop these pancakes, and in sauces for savory dishes.
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Culture
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When you're in Scandinavia's largest city, the pastries are freshly baked, the shops are chic and cozy, and no day is complete without the coffee break known as fika. Here's how to relax in true Nordic style.
Elyssa Goldberg
Culture
Chef Magnus Nilsson runs the kitchen at the Michelin-starred Fäviken, one of the world's most isolated restaurants, in Järpen, Sweden. Tickets to Nilsson's dinners sell out constantly, but now anyone can experience the pleasures of Nordic cooking, thanks to his 768-page new book, "The Nordic Cookbook." He joins deputy editor Andrew Knowlton to talk about how Nordic food got its street cred.
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In our September issue, we trek out to the hinterlands of Sweden to Faviken Magasinet for a legendary meal. BA Contributor Adam Sachs tells how it happened.
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The weather's cool, the street fashion's cooler, and the food alone is worth the journey
Christine Muhlke
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Here’s what else we know about the famed restaurant’s residency.
Emily Wilson
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Adam Sachs
Videos
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Tania Apolinar, owner of Taqueria Ramírez in Brooklyn, takes Bon Appétit behind the scenes for a hidden camera look at what it takes to serve 600 customers on a busy Friday night in the heart of Brooklyn.
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Chef Magnus Nilsson of Faviken demonstrates how to make crispy (yet soft!) Norwegian waffles. Don't forget the jam.
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We challenged resident Bon Appétit super taster Chris Morocco to recreate Marcus Samuelsson's Swedish meatballs using every sense he has other than sight. Was he up to the challenge?
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Sushi master and Iron Chef Masaharu Morimoto of MM by Morimoto shows how to make perfect sushi. From cooking and seasoning sushi rice to using a bamboo rolling mat, learn sushi master techniques that are sure to impress your friends and family at home.
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We show you how to make a large-format apple crisp for the holidays.
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Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù