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 ...

Evoking a deep a sense of nostalgia, chef Niklas Ekstedt has taken traditional Swedish food to a new level – by cooking fine cuisine over fire without gas or electricity. 50 Reasons to Love the World ...

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The first thing you’ll notice about World-Class Swedish Cooking is that it doesn’t look like other glossy restaurant cookbooks. First of all, it’s smaller. Unlike increasingly common mammoth coffee ...

Chef, cooking teacher, tour guide and cookbook author. Anna Mosesson has done it all. She was born, literally, in a family manor in Scotland, learned to cook from her Finnish nanny, now lives in Italy ...

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 ...

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 ...

Evoking a deep a sense of nostalgia, chef Niklas Ekstedt has taken traditional Swedish food to a new level – by cooking fine cuisine over fire without gas or electricity. At his Michelin-starred ...

If you’ve ever met a Swede, chances are you asked her the following question: “What do you think of [ABBA/Ikea/The Girl with the Dragon Tattoo/socialized medicine/the Swedish Chef]?” For Swedes, it’s ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Carolyn Lucas makes sweet crunchy Swedish Nuts for the holidays. photo by Guy Selbert On a recent occasion, Carolyn Lucas’ dining ...