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 ...

Sick of sloppy sandwiches, slapped together without care? Had it with gut-bomb burritos, groaning with ingredients indifferent if not downright unidentifiable? If so, you’re in luck. A lunchtime ...

In a country where understatement and simplicity reign, the unpretentious smorrebrod is a national dish. There are countless variations, from... Leave it to the Danes to elevate the open-face sandwich ...

It's been a Bake Off full of first times with the first ever Vegan Week, Terry being the first contestant to be sick and Rahul the first to get a Hollywood handshake in the showstopper challenge.

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 ...

I apologise: I cannot possibly think about smorrebrod, the iconic Scandinavian snack, without recalling the episode of The Simpsons where Homer is playing golf and is struggling to get out of a bunker ...

Smorrebrod is eaten in only one order: Herring first, followed by other fish, then meat, then cheese. Before adding a topping, smear the bread with butter or duck fat. Use only rye bread with herring.

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 ...