Asparagus season is a culinary peak here in Scandinavia, and this Danish-Italian fusion soup turns it into a real showstopper; velvety, smoky, and finished with crisp rye crumble, it’s the kind of spring dish that makes silence fall over the table. Check it out!

Norwegians have been chomping down cabbage for millennia. In fact, it’s the very foundation of our national dish Fårikål. Here’s a contemporary dish based on rustic, Norwegian ingredients, and a dash of Japan to up the cabbage game to another level. Check it out!

I foraged some beautiful mushrooms in the woods today, and decided to do some cooking. Didn’t have much of a plan, but had some cream and some other stuff in the fridge. Turned out so goddamned tasty I just had to jot it down for future reference, so here you go!

Bold claim perhaps. But I know of no made-from-scratch dinner that is as quick to make as this green pea soup. I timed it, and without rushing, I made it in 10 minutes, start to finish, including bringing the water to a boil. It’s also totally delicious, and very healthy!

Jerusalem artichokes are used extensively in New Nordic Cuisine, and is one of my favorite things to eat. This soup is a fantastic starter with wonderful Nordic flavors and textures, and with looks guaranteed to impress your guests. It’s also incredibly easy to make.

I never deliberately write vegan recipes, but some just turn out that way; that is simply what the dish wants to be. This easy to make Spanish-inspired hearty stew, with its complex, aromatic flavors, is one of them.

As much as we love to make elaborate meals, this robust and dirt cheap stew is an everyday staple for us, and it blows my mind how flavorful it is considering how simple and humble it is. But that is the very essence if Norwegian cooking.

As foragers, we eat a lot of mushrooms, and this mushroom stew is no exception. We really think this dish is Norway on a plate, and it is full of wonderful flavors that you can recreate at home with ease, using foraged or store bought mushrooms.

Porridge has been a staple in Norway for times immemorial. The Vikings ate it, and people before that ate it. And it is still an important part of Norwegian food and culture, so let’s explore what deliciousness it has to offer!

Every spring my grandma would don her apron, yellow dishwashing gloves and take to the woods to pick stinging nettles. If you’ve never had stinging nettles before, think of it as spinach, but free, and with its incredible herbal notes, way tastier!

This dinner is so stupid easy it hardly constitutes for a recipe of its own, but here we go. We just love this kind of leftover dinners, and I think you will too!