new scandinavian cooking

Southwards Along the Coast

Andreas travels along the coast of Western Norway. He starts his journey in Bergen, where colorful wooden houses surround the historic wharf, and makes a classic dish from the city: salted and cured cod. Andreas stops in the old Norwegian town of Stavanger before continuing on to Denmark, where he brews a perfect fish stew from freshly caught fish and mussels.

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A Treat for the Holidays

Andreas visits Savalen in Eastern Norway, where he makes some of his Christmas favorites. He serves his best porridge with pinnekjott, a special holiday dish made with salted and dried goat ribs and served with almond potatoes. Andreas also prepares and savors the most common Norwegian holiday food: pork ribs, cooked twice.

  • 2019-07-25T03:30:00-07:00

Grain for Food

Cereals are a staple food in Scandinavia, so Andreas visits Sokna in Eastern Norway - one of the few places in the country where farmers are able to grow wheat, barley and rye. Andreas makes sourdough bread with homemade butter and baked pigeon. Like most Scandinavians, he uses cereals to make a porridge that, like risotto, is cooked with vegetable stock and duck breast.

  • 2019-08-01T03:30:00-07:00

Island Treats

This special bonus episode introduces a new member of the cast, Norwegian chef Ida Gran-Jansen. She is known for making delicate pastries, but in this episode, Ida visits the rich fishing grounds on the west coast of Norway. She meets local fishermen, then prepares a fish soup packed with flavors from the garden.

  • 2019-08-08T03:30:00-07:00

Flavors of the Eternal Forest

In this episode, making lunch for a group of hunters in the town of Honefoss in the woods of Eastern Norway. Also, the origins of a Norwegian potato, a small crop from Ringerike.

  • 2019-08-15T03:30:00-07:00