You’re probably familiar with monkey bread--that sticky-sweet pastry you pull apart to eat (preferably for breakfast). Well, in this recipe, we take that idea and make individual monkey-bread Danish.

1. In a large bowl, pour the boiling water over the mixed seeds. Set aside for 15 minutes to soften the seeds. 2. To the bowl, add the molasses, salt, buttermilk, beer and yeast. Stir to combine. Stir ...

For many Americans, soft slices of white rye toast are vehicles for corned beef and pastrami, Swiss cheese and sauerkraut, and bacon, lettuce and tomato. But in the Scandinavian diet, rye takes on a ...

Getting your Trinity Audio player ready... Recipe by Helen Dollaghan, from the Sept. 17, 1978, edition of The Denver Post. This bread freezes nicely. Slice very thin, and top with hard-cooked egg, ...

Nothing makes a home feel as warm and welcoming as the aroma of freshly baked bread. Whether it’s the yeasty scent filling the kitchen or the golden crust cracking straight from the oven, homemade ...

Caramel Potatoes from "Scandinavian Comfort Food: Embracing the Art of Hygge" (Quadrille Publishing, distributed by Chronicle Books; October 25, 2016) by Trine Hahnemann. (Chronicle Books) It can be ...

Danish smorrebrod (from the word butter, “smor,” and bread, “brod,” and pronounced smuhr-broht) is an open-faced sandwich that invites all kinds of improvisation. You can’t beat them for appetizers or ...

New Nordic cuisine has been on a tear for the better part of this decade. With a focus on local, seasonal ingredients and strong doses of fermenting, foraging, pickling and preserving, it’s no wonder ...

Coffee and Danish: You can’t help but think of a stale pot of truck stop brew sitting next to gunky jelly-laden pastry. But that couldn’t be further from the original. Sure Denmark is a country that ...