Category: Food & Drinks

Franklin Barbecue sign

Franklin Barbecue Review

Franklin Barbecue in Austin, Texas is a modern success story and often ranked as the best barbecue in the world. Aaron Franklin started out in a food truck close to the University of Texas campus in 2009 and moved to…

Chupito at É by José Andrès

é by José Andrès Review

é by José Andrès is one of the most exciting, if not the most exciting, restaurant that have showed up in Las Vegas during the second wave of the fine dining evolution that came with the opening of City Center. It’s…

Sausage and mashed potatoes

Sausage and mashed potatoes (korv med mos)

One of the real staples of the Swedish cuisine is the Falukorv, a large diameter sausage made from blended meat, fat, potato flour, onion and spices. It was originally made from the meat of the oxen used for transports to the…

Tosca Mazarin

The Mazarin is a traditional Swedish pastry named after the French-Italian Cardinal Jules Mazarin (1602-1661), the successor of Cardinal Richelieu famous from the Three Musketeers. Exactly why it’s named after him is a bit confusing, but Sweden has always had…

Pressure cooker risotto with sous-vide pork tenderloin

Pressure Cooker Risotto with Pork Tenderloin

Usually, not doing things “the proper way” is a sure sign that the result will not be as good as it could. It’s usually something bland that might resemble the original article but is just something else. Risotto is one…

Eggs Benedict

Original Eggs Benedict

Eggs Benedict is one of the ultimate brunch dishes. It has a fair bit of history, with multiple origin stories from the late 1800’s. In one of these Lemuel Benedict, a New York stockbroker, told the New Yorker in the…

Spaghetti Carbonara

Spaghetti Carbonara

Although not really that old, the history of the Spaghetti Carbonara is still not clear. Of course it’s Italian, but with that settled everything else gets a bit more muddled. The consensus seems to be that it was first served…

The ultimate classic semla

Semlor

Semlor, or fastlagsbullar, are wheat buns filled with almond paste and topped with cream eaten on Fettisdagen (the Fat Tuesday). It might not sound that appetizing and for most of the history it probably wasn’t that amazing either, at least…

Oyster emulsion at Maaemo.

Maaemo Oslo Restaurant Review

Maaemo is an old Finnish word for “Mother Earth” that together with sommelier and co-owner Pontus Dahlström is the restaurants only connections to Finland. Everything else is about Norway and bringing the Norwegian nature to the plate. Maaemo takes ideas…

Dessert at Restaurant Santi Taura

Restaurant Santi Taura Review

Mr. Santi Taura is a native of Mallorca who grew up in Lloseta and now works out of the house that used to belong to his grand mother. He lives on the upper floor and the restaurant is at ground…