Danish Rye Bread (Rugbrød)
A dense, dark sourdough loaf studded with whole rye kernels, baked in an ordinary loaf pan. This is the bread under every open sandwich in Denmark, sliced thin and topped with everything from liver pâté to pickled herring.
Make ahead
Can be finished hours or a day in advance without getting worse. For guests and for busy days.
Swedish Cardamom Buns (Kardemummabullar)
Soft, cardamom-scented yeast buns twisted into loose knots and topped with pearl sugar. The Swedish answer to the cinnamon roll, and the standard companion to coffee at fika.
Gravlax (Gravad Lax)
Raw salmon cured for two to three days under salt, sugar, and dill until it turns silky and rose-pink, sliced thin and served on the Nordic Christmas table. This is the dish that first taught Americans that 'Nordic food' meant more than pickled herring.
Swedish Meatballs (Köttbullar)
Tender beef and pork meatballs simmered in a cream gravy, served with mashed or boiled potatoes and a spoonful of lingonberry preserves. This is the everyday version Swedish families actually make, not the smorgasbord centerpiece.