By Nichole Accettola / Photography By Nichole Accettola

These sweet, custard-filled, cardamom-scented buns are a favorite during the month of February in Denmark.

By Jodi Liano

Fish bones or shrimp shells simmered briefly in white wine, water and some aromatics make a quick fish stock with tons of flavor. Don’t even think of buying it already made—that stuff tastes like ...

By Nichole Accettola / Photography By Nichole Accettola

To me, the sandwiches, made with slices of dark rye bread, exemplified Danish simplicity. The ingredients, some savory, others sweet, some crunchy, some velvety, layered atop the bread, became a food ...

Gazpacho is the ubiquitous soup of summer. Too many overripe tomatoes? Make gazpacho. Need lunch for days, but want to make it on Sunday? Make gazpacho. Too hot to cook? Make gazpacho.

By Samin Nosrat

Recall the miraculous way heat transforms the flavors of wood into the extraordinary flavors of smoke and you’ll intuit why any vegetable will be improved by time spent on the grill.

By Nichole Accettola

The Scandi methodology behind a good bowl of porridge is pretty simple and is based on a medley of two or more grains, one whole, and the other a flake, like oatmeal. The whole grains give the porridg...

By Jodi Liano

Let’s get real, no one is really rushing to the farmers market for a fresh head of iceberg lettuce. Don’t let that deter you from making what I call a “new-classic” wedge salad.