This collection of Swedish recipes spans the calendar, from saffron-scented tea cakes for Saint Lucia's Day to dill-flecked spinach soup and crisp quick-pickled cucumbers perfect for a Midsummer ...

We're getting in the kitchen with New York chefs preparing international specialties, and this month Swedish chef Emma Bengtsson demonstrates authentic kroppkakor at Michelin-starred Scandinavian ...

One of the joys of food is seeking out new and interesting flavors, preparations and cuisines. Sometimes this means heading out to exotic locales and dishes with unfamiliar ingredients. Other times it ...

I have childhood memories of Christmas Eve with my Swedish neighbors. Ingrid was the best cook. In her honor, I present two ...

We're getting in the kitchen with New York chefs preparing international specialties, and this month Swedish chef Emma Bengtsson demonstrates authentic kroppkakor at Michelin-starred Scandinavian ...

Find out how to eat the "lagom" way, plus get a recipe for 'pizzasallad.' The Danes may be all about the cozy comfort of hygge, but the Swedes have their own unique value ready to take the States by ...

In recent years Americans seem to be embracing open-faced sandwiches as a meal. Smashed avocado on a slice of bread is amazingly satisfying for lunch and this trend (with many thanks to Pinterest and ...

Sekkjepose is a potato dumpling, not unlike gnocchi, only a little more flavorful and cooked in a broth and filled with cured meat. “Pale Fish” airs Saturday, July 4 at 1:30 p.m. - In this episode, ...

GRAND RAPIDS, Mich. (WOOD) – The Grand Rapids Public Library has a wonderful summer tradition of putting on an adult reading program called GR Reads that pairs great books with fun activities tied to ...

Take care when eating the mini sausages at Aquavit, which are fermented for twenty-four hours, then cold-smoked, baked, seared to order, and served with a slightly fruity whole-grain mustard. Their ...

Niklas Ekstedt has some thoughts on the fire-dining trend that’s blazing around the world. “The use of charcoal,” says the Swedish chef when asked what annoys him about the way other cooks have hopped ...