If there's one concept that has obsessed ambitious chefs over the past few years, it's foraging. As the quest for hyper-local ingredients has intensified, foraged has become almost as ubiquitous a ...

Head chef Luca Mastrantoni sends a long stick with a metal cone filled with dry-aged beef fat into a roaring open fire, setting the whole thing alight, before hovering it over the oyster I’m about to ...

They’re simple to make, and a nice change from the typical butter or shortbread cookie. Flavored with maple syrup, these turn ...

This collection of Swedish recipes spans the calendar, from saffron-scented tea cakes for Saint Lucia's Day to dill-flecked spinach soup and crisp quick-pickled cucumbers perfect for a Midsummer ...

The first thing you’ll notice about World-Class Swedish Cooking is that it doesn’t look like other glossy restaurant cookbooks. First of all, it’s smaller. Unlike increasingly common mammoth coffee ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

Now that he has that first Michelin star under his belt, Niklas Ekstedt talks about how the experiment that is Ekstedt and why he thinks it is springtime for Swedish gastronomy. How did you come up ...