Looking for recipe ideas for that upcoming holiday party? We’re fans of “Chowgirls Killer Party Food” cookbook, written by local caterers Heidi Andermack and Amy Lynn Brown of Chowgirls and released ...

Sick of sloppy sandwiches, slapped together without care? Had it with gut-bomb burritos, groaning with ingredients indifferent if not downright unidentifiable? If so, you’re in luck. A lunchtime ...

It's been a Bake Off full of first times with the first ever Vegan Week, Terry being the first contestant to be sick and Rahul the first to get a Hollywood handshake in the showstopper challenge.

In a country where understatement and simplicity reign, the unpretentious smorrebrod is a national dish. There are countless variations, from... Leave it to the Danes to elevate the open-face sandwich ...

Danish smorrebrod (from the word butter, “smor,” and bread, “brod,” and pronounced smuhr-broht) is an open-faced sandwich that invites all kinds of improvisation. You can’t beat them for appetizers or ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. I apologise: I cannot possibly think about smorrebrod, the iconic Scandinavian snack, without ...

Some folks welcome the routine that back to school generates, not just for the kids, but for adults as well. As parents again step into the school lunch-making routine, I look forward to my own annual ...

Smorrebrod (Danish for bread and butter) are Scandinavian open-faced sandwiches with creative toppings. Paintbox Catering served three kinds at an event this week: beef tongue with mustard and crispy ...

Smorrebrod is eaten in only one order: Herring first, followed by other fish, then meat, then cheese. Before adding a topping, smear the bread with butter or duck fat. Use only rye bread with herring.