Danish sandwich with biff
Hand made tortellini - with step by step photo instructions
Norwegian Knekkebrød, also known as Crispbread. Perfect for a Scandinavian breakfast!
Skolebrød, a tasty, traditional Norwegian treat of cardamom buns with a custard center and coconut icing.
Passatelli in brodo. Delicious parmesan and breadcrumbs soup from Romagna. Recipe in Italian and in English
Spinach Tortellini en Brodo
Shiitake and morel mushroom ravioli in brodo with gremolata
Roast Tenderloin Smorrebrod ~ Danish Open-Faced Sandwich with Juicy Roast Tenderloin, Butter Lettuce, Pickled Onions and Fresh Horseradish Mayonnaise
This is a Italian fish soup. Regionally it may be prepared differently or called by another name. Brodetto is the version enjoyed along the Adriatic coast.
This is a Danish sandwich with herring, tomatoe and chopped onions on top of a bead of rocket salad on a rustic bread.
A simple garlic broth with tortellini, tomatoes, and fresh garden herbs... One of my all time favorite soups!
Easy brodetto with canned tuna.
Vetebrod typical Swedish cake. Recipe in Italian with a translator.
Vietnamese Grilled Pork/ Nem Nuong Spring Rolls, a delicious and healthy lunch!
Gnocchi with sun-dried tomatoes and broccoli rabe in parmesan broth
Live seafood + homemade fish stock = really good Cioppino
Smorrebrod: a Danish open-faced sandwich with flounder, shrimp, and basil sour cream
Mandelbrodt: Almonds, cinnamon and sugar combine to make a delicious Hanukkah treat.
Danish marshmallow confection: Just one of the many things I ate while vacationing in Copenhagen, Denmark.
Brodetto, the classic, Italian fish stew from Romagna, highlights the flavor of fish beautifully with white wine and vinegar-braised onions.
Swedish dill bread
Giada gets it right with an unconventional salmon dish, sure to make you ask for seconds!
A primer on twice-baked cookies, from biscotti to mandelbrot to zwieback and more--with links to recipes!
Smorbrod: This combination of red bell pepper and Snofrisk, a spreadable goat cheese, is simply spectacular.
Trofie (an eggless spaetzle from Liguria) with squid and peas, in a savory porcini broth.