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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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Dead simple and highly visual, this is a fun spin on the classic radish-and-butter pairing.
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These Swedish meatballs, which are adapted from the ones served up at Smörgås Chef in NYC, get their distinctive flavor from nutmeg and allspice—and just a bit of sugar. Do like they do at the homey West Village restaurant and serve them alongside whipped potatoes and lingonberries. You can find lingonberry preserves, a Scandinavian favorite and classic accompaniment to meatballs, at IKEA or online.
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Culture
Catch a glimpse into how Christmas is celebrated in Scandinavia, and find 8 great recipes for a complete Christmas dinner menu.
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Have your own Scandinavian summer solstice celebration with these 15 recipes that go heavy on the smoked fish, rye, and aquavit
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These tender turkey meatballs swimming in gravy are ready to be served up with mashed potatoes and sweet-tart cranberry jam.
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Senior associate food editor Alison Roman traveled to Norway, and learned all about cod and salmon. She also ate a lot of waffles
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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.
Bon Appétit
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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.
Bon Appétit
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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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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
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Drag Queen Miz Cracker reunites with Carla in the Test Kitchen to make latkes for Chanukah!
Get our recipe: Classic Potato Latkes
Get our recipe: Classic Potato Latkes