Sweden

Swede's enjoy a simple, elegant cuisine based on meats, fish and seafood, potatoes, cabbage, root vegetables and a variety of fresh berries. Hearty and warming meatballs and dumplings are popular, often served with cream-based sauces. Tart lingonberry jam is a beloved condiment and cuts through any heaviness. Pea soup is traditional on Thursdays. The Swedish smörgåsbord, a buffet feast, is world-famous. Read more »

Enjoy this spring and summer dessert, so refreshing in its simplicity. Bärkräm is a creamy berry pudding from Sweden that can be made with blackberries, strawberries, gooseberries, or any berries in season. Read more »

Gravlax--also spelled gravlaks, gravadlax, or gravadlaks — is a classic Swedish way to preserve salmon. It is often served as part of the first course of a smörgåsbord. Gravlax is delicious on a slice of rye bread with a bit of hovmästarsås or a squeeze of lemon. Read more »

A classic accompaniment to gravlax, hovmästarsås is also a good condiment for other fish and seafood. And it comes together in a snap. Another name for it is gravlaxsås. Read more »

Rödbetor is a simple yet beautiful side dish popular throughout Scandinavia. In Denmark it is known as syltede rødbeder. Read more »

Roast goose is a favorite Christmas dish in many countries. This version, with its apple stuffing, comes from Sweden. Unlike other poultry, all goose flesh is dark meat and roasts up like a lean roast beef. Geese are fatty birds, like ducks, but prepared correctly the meat won't be at all greasy. The typical goose serves just 4 to 6 people, so for large parties, roast two or more. A bonus with roast goose is its crispy skin — a special treat. Read more »