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.

Dense, dark, and full of flavor, traditional Danish rye bread—known as rugbrød—is a staple of Nordic cuisine and the foundation of Denmark’s famous open-faced sandwiches, smørrebrød. This bread is ...

For many Americans, soft slices of white rye toast are vehicles for corned beef and pastrami, Swiss cheese and sauerkraut, and bacon, lettuce and tomato. But in the Scandinavian diet, rye takes on a ...

1. In a large bowl, pour the boiling water over the mixed seeds. Set aside for 15 minutes to soften the seeds. 2. To the bowl, add the molasses, salt, buttermilk, beer and yeast. Stir to combine. Stir ...

Aidan Clarke's time in England inspires him to open Aldrnari Bakery in Dover. Here's a look at the shop's specialties.

There can’t be many self-sufficient, organic communes with close ties to Michelin-starred restaurants, but at Svanholm, chefs popping by to pick up produce is par for the course. Noma, four times ...

When Bo-LoGne Caf & Bar opened in Hong Kong in July, it boasted a four-day waiting list for just one of its Danish bread loaves. Months later, after boosting daily production to 50 loaves, husband and ...

Fragrant bricks of dark, heavily seeded rye. Marshmallow puffs studded with peanuts, a swirl of caramel hidden inside. Smorrebrod piled with bright, blackcurrant herring, or roasted chicken salad.