Jokingly referred to as townhouse beef or poor man’s steak, this is a common, inexpensive dish often served in Swedish homes and school cafeterias.

Cooking with blood may feel strange but these pancakes are just amazing! I believe this is how my grandmother used to make them, and she liked to tell me that when my dad was little he could eat a whole platter!

This mild and sweet marinade works well with any type of protein or mushrooms and can be made spicy with the addition of gochujang (Korean chili paste).

Swedish meatballs seem to be the trademark of Swedish cuisine and we do eat them every now and then. They are also a staple on the Swedish smörgåsbord and julbord (Christmas table). However, this recipe can also be used for moist and flavorful patties, meatloaf and fillings.

Since it is getting harder and harder to find brined un-smoked ham here in the states, we started to make our own. It is very easy but the brining process needs to be started a few weeks before Christmas.

Not only a classic on the Swedish smörgåsbord, but also a great dish on its own. We like to serve it with creamed or baked potatoes and of course hovmästarsås.