Welcome, TotallySwedish fan!
Here at Swedish Spoon, you’ll find articles about Swedish food history and tried-and-tested recipes.
Why not start with one of the reader favourites below?
What does pickled herring have to do with bonfires, Paris, or ABBA? Read to find out.
Swedish waffles, or våfflor, are thin and preferably crispy. I’ve suffered for these tips (but not as much as the regiment of Västerbotten…).
Homemade butter isn’t difficult to make, but a few tricks will make it extra flavorful.
The Swedish lenten bun is mostly known as a semla—or plural semlor.
Beetroot salad is often served as a side dish, especially on smörgåsbord. A stunning ruby color and sweet yet slightly acidic taste make it irresistible.
Swedes enjoy gravlax as an essential part of the festive Swedish smörgåsbord, such as Christmas, served with a sweet and strong mustard sauce.
Are Swedish meatballs actually Turkish? Let’s really do get the facts straight.
The humble cabbage roll serves as a reminder that the cultural exchange with the rest of the world is an important part of the Swedish tradition and culture.
Do you need an excuse for devouring another cinnamon bun? Don’t worry. Science comes to the rescue.