Do you remember when I graduated ? Although I took the time to celebrate this back then, there was something that bothered me - something t...

This came about with quite some inspiration from the 'Sunday supper' of the September issue of Bon Appétit . Some ingredients were c...

For a couple of years I lived together with some friends in a house in California. On of them made - from time to time (and as I recall it o...

The meat section of the Swedish supermarkets are dominated by beef, pork and chicken - which in itself is neither particularly unusual nor s...

My parents' garden always had (and still has) a number of different trees and bushes. Amongst the latter there is one or two redcurrant ...

When I first saw a product called ' Wapiti ' at the supermarket I really didn't know what it was. I thought it might be some kin...

Not that long ago I noticed this article in the Journal of Agricultural and Food Chemistry (which I read sort of randomly from time to tim...

This dinner arose mainly due to our limited knowledge of the French language and birds in general. When we saw 'coquelet' on sale at...

On Christmas day we had a couple of guests over for a Danish style Christmas lunch. The concept of a such a lunch is to sit at a table for s...

Traditionally the big Christmas dinner in Denmark is on Christmas Eve - and I guess most Danes would have duck roast. [1] This year I decid...

You know, the irony isn't lost on me: For over 5 years I lived in the US, where I believe myself to speak the language more or less flue...

I've gone on about Danish gravy traditions here before, and one of the dishes I'm used to having white gravy with is lamb. Then, re...

Some years ago Mrs. Throat-Erator wanted to give me a special experience and took me out to dinner in Copenhagen at a nice place . It was qu...

This week rabbit was on sale at the supermarket so we decided to have our hand at cooking it. Having no experience with this particular meat...

We had some left-over meat [1] and needed a side dish to go with it. Ingredients: - 500 g (1 lb) green beans - 1 onion - oregano - olive oil...

Well, it just so happened that we had a pomegranate lying around when we saw this recipe for balsamic-braised boiling onions with pomegranat...

For New Year's Eve I wanted to make something special, and since I had time on my hands I decided to revisit the stuffed pork tenderloin...

Pork roast is probably the quintessential Danish cuisine: Pork, seasoned with nothing more fancy than salt (and possibly black pepper), serv...

Roast is something I have relatively little experience with. My parents would make it sometimes, but cooking most oftenly just for myself I ...

Encouraged by my luck with the stuffed pork tenderloin recently I decided to try my hand at these stuffed chicken breasts - somewhat modifi...