For many children, Christmas wouldn't be complete without the preparation and presentation of a plate of cookies, or even a bowl of candy, for Santa. In Sweden, as we learned recently, children put out rice pudding before going to bed on Christmas Eve. Continue...
by Helen Rosner The Scandinavian Smörgåsbord is a thing of beauty: a long table overloaded with robustly flavored meats, fish, cheeses, and breads, epitomizing the Nordic palate. The spirit of the the smörgåsbord crashes headfirst into the holiday season with its cousin the julbord, a Christmas spread that's so involved, some home cooks will start work on dinner literally a month ahead of time. "If you're hard-core with your Christmas table, there are books that guide you through all of December," explains Marcus Jernmark, the Swedish-born chef at New York City's Aquavit restaurant. "There's really something you can do every day up until Christmas eve: you start infusing your aquavit on December 1, you start curing your fish on December 2." Keep reading »
Christmas is on its way, which means it's time to start planning the dinner menu. Skip the goose this year in favor of a standing rib roast with bordelaise sauce from France or veal with tuna-caper sauce from Italy — or maybe even Sweden's Janssons's Temptation. Make your celebration international with our collection of 23 deliciously festive Christmas recipes from around the world. See the full photo gallery »
Stockholm, the cosmopolitan capital of Sweden, is renowned for its great fashion, beautiful blondes, and refined interior design. But the city's denizens also apply their aesthetic rigor and regard for natural beauty to an increasingly relevant culinary scene. Pristine raw materials make all the difference because while the growing season here isn't long, it's exuberant. In the outskirts of the city, sweet, jewel-like berries weigh groundcover down in the late summer, from midnight-hued blueberries to thick strands of bright red lingonberries; fresh, feathery-skinned new potatoes taste of earthy minerals; wild chanterelles gathered from fill plates in the early fall. Year-round, locals feast on salmon striated with fat fished from clean waters, while the summer brings archipelago parties soaked in caraway-scented snaps and dill crown-boiled crayfish parties. International variety may not be the city's strong suit, but the local cuisine is a world unto itself, nuanced and unfussy.
Saveur.com site director Ganda Suthivarakom lived there for seven months, trying to eat her way around the entire city. She learned to love most herring and may have eaten every pastry available on the five main islands. Here are her twelve picks for Stockholm, Sweden.
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