Looking for recipe ideas for that upcoming holiday party? We’re fans of “Chowgirls Killer Party Food” cookbook, written by local caterers Heidi Andermack and Amy Lynn Brown of Chowgirls and released ...

In a country where understatement and simplicity reign, the unpretentious smorrebrod is a national dish. There are countless variations, from minimal to lavish, but all reflect straightforward ...

The egg in this recipe is important for both its texture and visual appeal. A softer boil gives the yolk a bright-yellow hue and releases an extra layer of sauciness when you bite into the sandwich.

After an inspiring trip to Copenhagen, Rachel Allen explores 'smorrebrod', a delicious, quintessentially Danish open sandwich. Photography by Tony Gavin Danish open sandwich (smorrebrod) with beef ...

While smoked fish from your favourite fishmonger works well for this recipe, curing the salmon yourself allows you to adjust its flavour to suit the sandwich. The gravlax recipe here calls for vodka, ...

Add articles to your saved list and come back to them anytime. Put everything in a pot, except the herring fillets, and simmer for about 30 minute. let the marinade cool down completely. Drain the ...

Danish cooking is not known for delicacy: pork bellies, herring, meatballs, rye gruel, plain boiled potatoes. All washed down with a jigger of aquavit and plenty of beer. As one might expect in the ...

Danish smorrebrod (from the word butter, “smor,” and bread, “brod,” and pronounced smuhr-broht) is an open-faced sandwich that invites all kinds of improvisation. You can’t beat them for appetizers or ...

Some folks welcome the routine that back to school generates, not just for the kids, but for adults as well. As parents again step into the school lunch-making routine, I look forward to my own annual ...