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 ...

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 ...

They’re simple to make, and a nice change from the typical butter or shortbread cookie. Flavored with maple syrup, these turn ...

Swedes' dreams are made of this: In the spring, four Michelin-starred Swedish chefs were recruited by their government to create restaurant-quality recipes that use ingredients that can be foraged ...

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 ...

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 ...

Celebrating the summer solstice dates back thousand of years, to before Christian times. Honoring the longest day of the year has carried on throughout the centuries, and there are important midsummer ...

Swedish native Magnus Nilsson didn’t want to write a cookbook about Nordic cuisine. When the chef of Sweden’s Fäviken restaurant was first approached with the idea by the publisher Phaidon, he thought ...

Head chef Luca Mastrantoni sends a long stick with a metal cone filled with dry-aged beef fat into a roaring open fire, setting the whole thing alight, before hovering it over the oyster I’m about to ...

“The Japanese Table,” a new book by a Swedish cook smitten with Japan, offers nourishing, small-scale ideas for dinner. By Florence Fabricant Sofia Hellsten is Swedish, but, having lived in Japan, she ...

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 ...