Scandinavian

Tjalknol, Frost Bump Venison

Tjalknol is a way of cooking meat, usually venison, from frozen. It's known as 'frost bump' and involves slow cooking then brining. You eat the meat cold.

Recipe

Tajarin Pasta

How to make the famous tajarin, an egg yolk pasta dough from northern Italy. This is a rich, vibrant dough versatile in the kitchen.

French

Chicken Consomme

How to make chicken consomme, a classic, clear French soup. You can use all sorts of other poultry, too, like pheasant, turkey or quail.

Recipe

Rye Sourdough

A rye sourdough recipe that makes a hearty loaf with caraway seeds. Great for sandwiches!

Recipe

Mushroom Chili

A versatile mushroom chili recipe so good you won't miss the meat. In fact, the finely chopped or ground mushrooms taste like meat. And you can add meat if you like!

How-To (DIY stuff)

Rye Ciabatta Bread

A recipe for a light, airy rye bread, basically a rye ciabatta. This is a 45 percent rye, 55 percent wheat bread that uses an overnight sponge.

Recipe

Fish Wings

How to cut and cook fish wings, the collar and belly parts of fish like walleye, snapper and rockfish. Walleye wings are especially popular.

Fish

Whitefish Salad

A classic recipe for whitefisah salad with sour cream, capers, celery and sweet onions. Smoked whitefish is traditional, but most fish works.

How-To (DIY stuff)

Rhubarb Syrup

How to make rhubarb syrup, which is fantastic on pancakes, in soft drinks or cocktails, or as a glaze for chicken or other poultry.

Italian

Red Pesto with Pasta

A simple recipe for red pesto, inspired by a similar pesto from Trapani in Sicily. It's is a sun dried tomato pesto with roasted red peppers.

Mexican

Mexican Mixiotes

Mixiotes are Mexico's version of foods cooked in parchment. It's an ancient, versatile way to cook. Here's a recipe and some tips and tricks to make them at home.

Recipe

Venison Enchiladas

Classic venison enchiladas are easy to make, delicious and make for fantastic leftovers. What's more, you have plenty of filling options.