Serve this dark and powerful Danish rye bread with a smooth egg salad. Because the bread is made primarily with rye flour, it needs extended and repeated risings to develop its texture and flavor.

You’re probably familiar with monkey bread--that sticky-sweet pastry you pull apart to eat (preferably for breakfast). Well, in this recipe, we take that idea and make individual monkey-bread Danish.

Malted Rye Bread her husband’s made once a week for the past 15 years (The original image is no longer available, please contact KCRW if you need access to the original image.) For many Americans, ...

Caramel Potatoes from "Scandinavian Comfort Food: Embracing the Art of Hygge" (Quadrille Publishing, distributed by Chronicle Books; October 25, 2016) by Trine Hahnemann. (Chronicle Books) It can be ...

New Nordic cuisine has been on a tear for the better part of this decade. With a focus on local, seasonal ingredients and strong doses of fermenting, foraging, pickling and preserving, it’s no wonder ...

There are many reasons to stop by Copenhagen Pastry, the bakery and retail shop in Culver City owned and operated by Danish native and longtime Angeleno Karen Hansen. The dark, seed-covered loaves of ...