Letters to Santa, twinkling lights on houses, and Christmas trees in the public square: on the face of it, Swedish Christmas looks pretty similar to Christmas in North America or the UK. But underneath the surface, there are a lot of differences.
There's no season like mushroom season, that's an old Swedish saying (okay, we just made it up). Food writer John Duxbury shares one of his favourite recipes.
Swedish cuisine is surprisingly rich in spices and herbs. Food writer John Duxbury loves the aroma of the fennel when baking this bread, and shares the step-by-step in this quick recipe.
Rye (or råg in Swedish) is a quite popular grain for making bread in Sweden – and probably most known through its use in Swedish crisp bread. It can be used for other sorts of bread too, for example rye cakes. Food writer John Duxbury shares his recipe with The Local.
If you have some leftover cinnamon from last week's cinnamon bun day, food writer John Duxbury shares his take on this classic salad, adding his own Swedish twist to it.
Steak on a plank (plankstek) is a staple Swedish dish you'll find at many traditional restaurants, and with this recipe from food writer John Duxbury, you can make it at home too.
'Blåbärssoppa' is often served warm in winter or cold in summer. It can also be lovely served in a small cup as a pre-dessert amuse bouche for a special occasion. Food writer John Duxbury shares his favourite recipe.
