Sooner or later, every crayfish party turns into a macabre spectacle of boozed-up beasts in silly hats, brutalizing an inferior species.
We talk to the Swedish Ethiopian chef behind Harlem’s Red Rooster about his new restaurant in London.
Hävvi i Glen, a restaurant in Jämtland, Sweden, specializes in the food of the indigenous Sami people, focusing on reindeer, moose, mountain fish, and foraged herbs and berries.
Sweden’s Insane, Mashed Potato- and Shrimp-Salad-Covered Hot Dogs Might Be the Ultimate Guilty Pleasure
Few countries can match Sweden’s level of enthusiasm for this ultra-processed protein, where hot dogs are routinely slathered with mayonnaise, mashed potatoes, fried onions, raw onions, and shrimp salad with more mayonnaise, just for good measure.
“Some of the meatballs here are cheaper than cat food, so they’re kind of scary,” says the manager at Stockholm's Meatballs for the People, which is dispensing with the starches and preservatives commonly found in processed varieties.
Hvita Hjorten, a lakeside restaurant near the medieval Läckö Slott castle in eastern Sweden, started brewing its unusual parsnip beer after ending up with a glut of the vegetables last year.
An hour outside Gothenburg, Sofia and her mother Sivan’s cheese shop sits on a former secret air base, used by the Swedish air force to store jet fuel during World War Two.
Sweden's smörgåstårta—a "sandwich cake" stuffed with cream cheese, butter, mayonnaise, sour cream, and crab— might render you comatose, helpless, and mortally constipated.
Between running one of the world’s best restaurants and championing hyperlocal ingredients, Swedish chef Magnus Nilsson has produced a cookbook that is, in itself, a sort of foraged feast—gathering recipes from across the Nordic region.
One of the most popular candies in Sweden is salmiak, licorice flavored with ammonium chloride. It's salty and it might make you shit yourself, but it's still delicious.
The smell of surströmming, a Swedish delicacy of fermented Baltic herring, will punch you in the face if you're not used to it. But for those of us who grew up eating this powerfully funky fish, there's no greater pleasure in the world.