This post is made in partnership with Seafood from Norway The sun’s kisses are frequenting more often, and while winter and spring play a little game of tug-a-war up here in the north, spring’s warmth is surely strengthening each day. Spring opens up for an array of tastes that have not frequented us for some time, and that bounty is always met with an eagerness and excitement. One of the first signs of spring for many is asparagus with its bright green and stout stalks. To mark the entrance of this delightful vegetable, I like to serve it with Norwegian salmon covered in a buttery and h ..read more

A few summers ago, we were travelling through the mountain valleys up toward the western coast of Norway. Along the way, we stopped at a café in a little town for a coffee pick-me-up and light lunch; our only recommendation from a quick google search of ‘cafés nearby’. Inside, the place was buzzing with other summer travelers stopping for baked goods and a chance to grab a seat outside to enjoy the intense warmth of the sun. There was a rack of breads behind the counter and one loaf that caught my eye in particular was their carrot bread ‘gulrotbrød’. So, alongside our lunch order I made ..read more

Cauliflower (blomkål) has been cultivated in Norway since the 17th century, and has remained an integral part of the cuisine. The name means ‘cabbage flower’ and is an apt description of the white head surrounded by green leaves. One of the most classic dishes in Norway featuring this delightful vegetable is cauliflower soup (blomkålsuppe). Cauliflower soup is simple and not too fancy, but at the same time delivers a velvety and elegant meal that will leave everyone satisfied. I shared a variation of this soup topped with fried fennel in my first cookbook. This version that I’m sharing h ..read more

It’s that time again when bakeries and home kitchens are making sweet buns in all sorts of variations to celebrate the upcoming Fastelavns, a Carnival traditional that occurs on the cusp of lent and right before Ash Wednesday. From traditional to more elaborate, these buns can do no wrong. I’ve shared different recipes before and since Fastelavns coincides with the Norwegian Mother’s Day this year, I wanted to present this berry version of Carnival Buns with Raspberry Cream and Jam. Simply put, these buns with raspberry cream and jam are as beautiful as they are as tasty. The classic car ..read more

The simplicity and comfort of this sweet yeast bread are just some of the reasons why boller (cardamom buns) are a favorite baked good that never goes out of style. Infused with ground cardamom, each bite has a subtle hint of the exotic spice. There’s the classic plain boller, the rosinboller (raisin bun), the kanelboller (cinnamon bun), the fastelavnsboller, the ‘filled and flavored to your heart’s content’ boller –which includes every other variation – and then these sjokoladeboller (chocolate cardamom buns). Chocolate buns are just another common variation you’ll find throughout Norwa ..read more

Fiskegrateng (fish casserole) is a classic Norwegian dish filled with nostalgia and comfort. It has been showing up in homes and cookbooks during the 20th and 21st century, possibly even before, as an ideal way to use up leftover fish or just serve fish for dinner that everyone is bound to enjoy.  I wanted to add a little variation on my previously shared fiskegrateng. This time, it features salty bacon, fresh rosemary in the garlicky breadcrumbs, and sauteed leeks. The result is a creamy and fluffy casserole that’s flavorsome, but not heavy. Fresh, but at the same time wa ..read more

Risengrynsgrøt “rice porridge”was first introduced into Norway in the 1300s, but it was reserved for the elite and wealthy. It was customary to serve it on Christmas Eve as a symbol of status. A few hundred years later, in the 1800s, rice porridge became more available to the working class and it remained a Christmas Eve tradition as well as a Saturday dish. Over time, any rice porridge leftovers from the Christmas Eve lunch (or even a new batch of rice porridge) was mixed together with sweetened whipped cream to make riskrem or ‘rice cream’. This gorgeous dessert is simpl ..read more

The winter holiday kitchen exudes some of the best aromas of the year. Warm spices drifting about, the smell of dough baking and butter melting, fragrant citrus fruits being peeled, and scents of chocolate, nuts, and candies being chopped and added into delightful treats. It’s a dreamy time to be in the kitchen, and even dreamier to feast on what comes out of it. One of my favorite baked goods at this time of year has to be Norwegian pepperkaker (gingerbread) with its crispy exterior and burst of spices in every bite. We always end up making a few batches to refill the cookie tin as thes ..read more

St. Lucia Day, luciadagen, falls on 13 December and is celebrated throughout Scandinavia. In Norway, the day is celebrated with a candle procession in the kindergartens and schools, which is led by one of the children dressed up as Lucia in a white dress with a wreath and candle on their head. The other children follow behind, dressed also in white robes and singing the song, “Santa Lucia”. As the procession carries forward, the children hand out saffron buns to symbolize light throughout the darkness. These saffron buns are a Swedish custom that have become a permanent baked-good ..read more

Winter feasting is upon us, and meals that are hearty and comforting, while highlighting the flavors of the season, are bringing much joy. This holiday-inspired roast lingonberry chicken, smothered with orange herb butter, has a Nordic twist with a sweet and tangy lingonberry glaze. It’s one of our weekend favorites; a meal we can enjoy after a full day out in the snow. It sits above a bed of crispy potatoes, which are infused with the all the flavors from having been baked together with the chicken. The orange herb butter slathered on the outside and underside of the skin not only adds ..read more