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Stretching far above the Arctic Circle with a mountainous interior and jagged coastline etched into by blue-green fjords, the Land of the Midnight Sun is defined by geography like no other country on earth. Norway’s cuisine mirrors its geography. Despite a lengthy footprint, only three percent of Norway is arable. To survive harsh winters and six months of darkness, preserved foods were essential. Breads were unleavened, and everything from cod to beets was salted, dried, or pickled. Along with fish—cod, herring, salmon, sardines, and whale—the Norwegian menu includes potatoes, parsnips, turnips, beets, rye, and barley, all with short growing seasons. Woodland fowl, elk, venison, lingonberries, strawberries, currants, and wild cloudberries are also favorites. Thank Norway for Jarlsberg cheese, produced since 1959, and geitost, a unique brown goat cheese.
 

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Featured Cook


Cooking Level: Intermediate

Home Town: Alta, Finnmark, Norway
About me:
I started cooking when I was a wee child, but have only started taking it seriously in the past three years.

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Newest Cooks

Photo by Maria Giorgio-Stokdal

Maria Giorgio-Stokdal 

Cooking Level: Intermediate
Home Town: Los Angeles, California, USA
Living In: Trondheim, Sor-Trondelag, Norway

Miss_Caroline 

Cooking Level: Intermediate
Living In: Kristiansand, Vest-Agder, Norway
Photo by nesloorug

nesloorug 

Cooking Level: Intermediate
Living In: Oslo, Oslo, Norway
 

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Newest Reviews

Fluffy Peanut Butter Frosting

Reviewed on Jan. 24, 2014 by VikingMette   view full review
On chocolate cupcakes... it's heaven! Cannot praise this enough tbh.

Shredded Apple Carrot Salad

Reviewed on Jan. 24, 2014 by VikingMette   view full review
Tried it today exactly as the recipe went - with both vinegar, granny smith and lemon it was a...

Sloppy Joes II

Reviewed on Jan. 7, 2014 by D   view full review
I thought this recipe worked really well. It was just enough for my husband, son and me. I...

 
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