The cool climate of Denmark produces foods including barley, potatoes, greens, berries, and mushrooms, and Danish cuisine features these local stars. Buttery and filling, traditional Danish cooking is a wonderful winter meal alternative.See Popular Danish Cuisine Recipes
If you are using fresh strawberries, rinse, hull and quarter them for this Rod Grod med Flode.
This outstanding yeast bread rises in the refrigerator overnight, giving you a head start on a special breakfast or brunch.
Despite its name, this rich Danish cookie doesn't use pepper. It is seasoned with cardamom, a very traditional Scandinavian spice.
Aebleskiver, round pancakes that resemble popovers, are baked on the stovetop in a special pan that has indented cups. Look for the pan in kitchen shops and specialty stores and catalogs. When making them, keep in mind that practice makes perfect.
Kale -- a cruciferous vegetable and member of the cabbage family -- packs this Danish soup with ample amounts of Vitamin A and C. Store kale no longer than three days on your refrigerator; longer storage results in strong-flavored, limp-leaved kale.
What would you do if you managed to get reservations at the "world's best restaurant," plunked down more than $250 (per person!) for its haute cuisine, only to come down with a hot case of Montezuma's revenge? That's what reportedly happened to diners at Noma last month. Until now, the Copenhagen eatery, which for three years running has landed at the top of Restaurants magazine's list of the 50 best restaurants around the globe, has been better known in jet-set foodie circles for its elaborate, highly inventive contemporary take on Scandinavian cuisine (think "squid and unripe sloe berry servedread more