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A northern land boasting endless summer nights, 60,000 lakes, and dense fir forests edged by golden rye fields, Finland is neither Scandinavian nor Slavic. Instead, its roots are independent and tribal, dating back 10,000 years. Today, while forestry and farming remain strong industries, Finland leads the Nordic countries in high tech savvy. Finland’s cuisine overlaps Sweden’s. Think of the smorgasbord with abundant hot and cold dishes, meatballs, fish pudding, and crayfish. Poor for centuries, with farms and forests supplying most foodstuffs, Finns also enjoy lingonberries, cloudberries, raspberries, strawberries, blueberries, currants, and gooseberries making them into jams, wines and juices, along with apples and pears, wild mushrooms, venison, and freshwater fish. Finns also love dairy products from maitoa (milk) to piima (buttermilk), and sour cream. Karelia, Finland’s eastern district seized by the Soviet Union in 1949 has provided distinctive dishes such as Karjalanpiirakat, flat, rice-filled, rye-crust pastries.

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Featured Cook


Cooking Level: Beginning

Home Town: Dayton, Ohio, USA
Living In: Hammarland, Åland, Finland
About me:
Mother of two gorgeous preschoolers who are allergic to milk as am i.

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Photo by Nanne Linnea Harry

Nanne Linnea Harry 

Cooking Level: Expert
Home Town: West Palm Beach, Florida, USA
Living In: Espoo, Uusimaa, Finland
Photo by teenbaker98


Cooking Level: Intermediate
Home Town: Windsor, Ontario, Canada
Living In: Lappeenranta, Etelä-Karjala, Finland
About me: Soooooo... so mauch to say. I love LOVE LOOOVEEEE baking, bakng and baking. I also like sewing and cooking alot. I also love biking and going for walks in the thousands of woods i…
Photo by Pilvitys


Living In: Vantaa, Uusimaa, Finland
About me: I am on parental leave now. My son was born december 6th 2011. So, I have now time to coock and try different recipes, before I go back to work. ;)

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Newest Reviews

Traditional Russian Pirozhki

Reviewed on Jan. 19, 2014 by djo   view full review
Very good recipe. Followed to the letter and my wife, who was born in Russia, approved.

Chicken Parmesan

Reviewed on Sep. 24, 2013 by Sanni   view full review
Flavorwise this was good, but next time I make it I will totally ommit the tomato sauce, and...

Bacon and Egg Breakfast Tarts

Reviewed on Dec. 7, 2012 by teenbaker98   view full review
Delicious:-)I made my own pie crust, and it was a little too greasy, so I kept them in the...

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