Culture[Bonus] Scenes from a Swedish Midsummer CelebrationAsa Johanson and I harvest produce for our Midsummer luncheon. In this part of the garden, new shoots from last year's asparagus were showing up here and there. The thin, tender shoots were incredibly juicy and delicious. –Per StyrergardHere we are on our way to a picnic at the Great Alvaret. It's only a short bicycle ride from Capellagarden, and to my mind it is one of the most serene natural spaces in Sweden.Asa and Anna Olsson in the Capellagarden kitchen, getting ready to start making lunch.The aquavits, or snaps, that I made for our Midsummer lunch. I'm carrying (from left to right) one infused with the flowers from bird-cherry and elderberry trees; a nonalcoholic drink infused with elderberry flower, rhubarb, mint and lemon; vodka infused with sloe berries; more nonalcoholic snaps; and a fennel-vodka infusion.As Asa barbecues the meats for dinner, we all gather around the grill in anticipation. Barbecue dinners are popular in Sweden. More often than not, they're potlucks, where the host supplies salads and sides, and everbody else brings meat to grillADVERTISEMENTADADNina Stenby, dressed in a traditional folk costume, holds one of many trays of pickled herring going up and down the table.The Midsummer lunch table almost ready. A friend brought a selection of local beers to add to our sipping pleasure.Dinner at sunset! As the sun slowly sets, the evening becomes slightly chilly and damp, but blankets and red wine keep our spirits up.Keep ReadingWe Should All Be Cooking with Fresh TurmericBy ROMY GILLSeeds Are the Epitome of Spring’s Unlimited PotentialBy ALEX TESTEREIn Remote Northern India, Weed Isn’t a Trend—It’s a Way of LifeBy ARBAB ALI & NADEEM SARWARDecades of Travel Inform This Guide to Southern Thai CookingBy JESSICA CARBONEWhy You Should Heart Artichokes (If You Don’t Already)By BENJAMIN KEMPER13 Excellent Restaurants to Try in NashvilleBy ELLEN FORTWhere to Stay in London If You Want to Eat Like RoyaltyBy WILL HAWKESThe Origins of Spaghetti all’Assassina, the Pasta That Breaks All the RulesBy DAN PASHMANCookbooks Have Always Been Political—Whether Readers Knew It or NotBy JESSICA CARBONESee AllContinue to Next StoryADVERTISEMENTADAD