Magnus Nilsson's Gravlax Recipe on recipe on
Recipe: Magnus Nilsson's Mushroom Gratin - Condé Nast Traveler
Fresh scallop cooked in the shell over burning juniper branches.
Faviken Sweets Box by Magnus Nilsson
Fäviken's Magnus Nilsson illustrates the diversity of a region's cuisine - even puffin.
Fire Pit Weekends
Magnus Nilsson (Fäviken)
Cuisine to be Seen
This Nordic Food Bible Took Three Years and Seven Countries to Write
For this recipe, inspired by Japanese teas made from toasted grains, the barley is toasted right before brewing. This helps bring out the flavor of the freshly caramelized starch in the barley.
This is Magnus Nilsson's favorite kind of waffle, crisp and delicate in an almost unreal way. Enjoy them hot off the iron with whipped cream and jam. Check out more in Nilsson's Nordic Cookbook.
Hunter Gatherer | Magnus Nilsson - NYTimes.com
new nordic cuisine