Tag: regional classic

Budapest roll pastry

Budapest Roll Pastry

Even though it’s named after the Hungarian capital, the Budapest roll has probably nothing to do with it’s namesake. It was invented in the 1900’s by the Swedish pastry chef Ingvar Strid (born 1926) and has been a staple at…

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 It was originally made from the meat of the oxen used for transports to the…

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…

Biff Rydberg

Biff á la Rydberg – Our Take on a Regional Classic

Hotell Rydberg was one of the first proper hotels in Stockholm, Sweden. Built in 1857 and demolished in 1914, it was run by Jean-François Régis Cadier who would later found the Grand Hôtel that’s still going strong and harbors the…