Anders Braathen

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Purists will tell you this just gets better with time, so prepare it in advance of your party.

Like a potato-y flatbread and great topped with cured fish.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.