Look no farther than the flaky Danish pastries to see outside influences. In the U.S., we call a pastry with jam in the center a “Danish.” In Denmark, they call them “Vienna bread,” as they were originally made Austrian bakers. That Austrian style of dough? It came from the Turks. And round and round we go…
Read MoreIn getting to know the edible Danish landscape, I started with my own backyard. Some of the fruit—raspberries and strawberries—had been staple treats back home, and it was comforting to find them here. But others—the wild forest strawberries and black currants—were a whole new experience…
Read MoreOne of the first things I encountered through this project was a gift: free sourdough starter from Meyers Bageri. Claus Meyer, the owner and influencer of the New Nordic food movement, once asked, “Who says that what you get back from life does not depend on what you have the courage to give away yourself?”…
Read MoreIf chilly air rolls in while you’re dining al fresco, don’t retreat indoors. Wrap yourself in a blanket—restaurants often drape them on chairs or tuck them in a basket, and every home is sure to have a stash…
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