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All of the recipes in the book were gathered and researched by Nilsson over the course of several years through extensive travel, interviews, recipe testing, and even an online poll in which he and his team asked people of Nordic descent to submit dishes they wanted to share and talk about. From his exhaustive research, Nilsson amassed 11, articles and 8, photographs, whittled them down to more than recipes for the cookbook, and has selected two special dishes exclusively for Vogue.


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Ingredients: 7 oz. The evening before you are going to use the mushrooms, take a quantity of them and place in a bowl.

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Rinse away any visible salt and pour away any water. Add new water to the bowl—the amount should be about 10 times the volume of that of the mushrooms. Leave the mushrooms in the water overnight in a cool place.

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Strain them and taste to make sure they are no longer too salty, then squeeze them very dry to remove any excess water. Place the mushrooms in a large bowl with all the other ingredients. Mix everything together well, then adjust the seasoning, and add the dill, if using.

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The recipe for these mild and delicate meatballs comes from the grandfather of Swedish traditional cooking, Tore Wretman. I usually prepare them when I want meatballs to be part of the menu of a bigger meal, like Swedish Christmas dinner, rather than serving them as a dish on their own. Ingredients: butter, for frying 1 onion, finely chopped 1 oz. Melt a knob of butter in a pan over a medium heat. No-Noodle Zucchini Lasagna.

Thin slices of zucchini stand in for noodles in this lasagna. It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. By Jill Welch. Slow-Cooker Pepper Steak. Tasty strips of sirloin are seasoned with garlic powder, then slow cooked with onion, green pepper, and stewed tomatoes for this easy and comforting dinner. Delicious Egg Salad for Sandwiches. Make the perfect egg salad for sandwiches!

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