Anders Braathen

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Like a potato-y flatbread and great topped with cured fish.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

Purists will tell you this just gets better with time, so prepare it in advance of your party.