It was rather embarrassing realizing I hadn’t been practicing what I’d been preaching. Winter was waning and I’d spent the better part of it burying myself under Thai takeout and deli pizzas. It was like coming up for air, fragrant caraway and dill scented air, as I returned to a New Nordic state of mind. Not familiar with New Nordic cuisine? It is the sexy coupling of Scandinavian philosophies and France’s Slow Food movement. Read More

Knowing what a Nordic food geek and Marcus Samuelsson devotee I am, my sister invited me to visit her book club last week when they discussed Samuelsson’s memoir, “Yes, Chef.” I trekked to Gaylord, Minnesota for an afternoon of good food and lively discussion. We cooked from Samuelsson’s most recent cookbook, “New American Table,” and our menu included a seared tuna glazed with maple-Dijon glaze, curried pear-potato salad, and apple cake. Read More

Photo: lucia atelier

Glad Lucia Dag! On December 13 we celebrate St. Lucia Day with saffron buns. Although Advent begins prior to St. Lucia Day, Lucia is a tangible kick off to the coming holiday season. At dawn on December 13, traditional Swedish families awake to the procession of St. Lucia complete with songs and children dressed as St. Lucia and her court. Lucia, the martyred Saint of Light, provides light during the dark season, and saffron buns are the traditional breakfast served with hot coffee and other baked goods. Read More

Photo: Joakim Wahlander

The slaughter, the carnage, the aftermath: nothing prepared me for my first Kräftskiva (Crayfish Fest). I hustled trays and trays of the blood red beasts to our hungry guests. The bugs disappeared as quickly as I set the platters down. Two hundred happy eaters slurped and sucked, and collectively discarded empty scarlet carcasses amass. Several Swedish drinking songs and many shots of snaps later the diners slowly wobbled out into the warm August night, some still singing, some still dancing, and all of them smiling. Read More

Photo: autonome

With the Swedes dominating over the British in a surprise sailing victory on Sunday, it begs a question for this foodie, “Was it something they ate?”

When friends visit Sweden and ask if there’s anything they can bring back for me, I always ask for the same things: Cheez Doodles, ättika (vinegar much higher in acidity than available in America), and bittermandel (bitter almond extract). Not exactly icons of healthy foodways. Read More