If there's one concept that has obsessed ambitious chefs over the past few years, it's foraging. As the quest for hyper-local ingredients has intensified, foraged has become almost as ubiquitous a ...

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 ...

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

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 ...

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 ...

Now that he has that first Michelin star under his belt, Niklas Ekstedt talks about how the experiment that is Ekstedt and why he thinks it is springtime for Swedish gastronomy. How did you come up ...

More than half of 145 restaurants lacked routines to ensure the microbiological quality of not thoroughly cooked burgers, according to Swedish authorities. The purpose of a survey last year by ...

Israel’s ambassador to Sweden protested the pulling off the air of a cooking show because its presenter called Jerusalem the Jewish state’s “heart.” TV4, a commercial channel, stopped airing reruns of ...

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 ...