Finnish superfood oats growing healthily Life & societyCuisine Finnish superfood oats growing healthily See why oats are called a superfood and how Finnish oat products offer new ways to utilise their nutritional qualities.
Classic Christmas merges with modern flavours ChristmasCuisine Classic Christmas merges with modern flavours In a seaside setting outside Helsinki, chef Jarkko Nieminen of the restaurant Kulosaaren Casino emphasises new options and strong traditions for the holiday season (includes vegetarian recipes).
Free-range duck and tangy ice cream ChristmasCuisine Free-range duck and tangy ice cream Restaurant Nokka fuses organic Finnish ingredients into distinctive Christmas gourmet, with chef Marko Palovaara at the helm (includes two recipes).
Challenging ham with herring ChristmasCuisine Challenging ham with herring Challenging ham with herring: Antti Ahokas, the chef at Juuri in downtown Helsinki, has his own approach to Christmas cuisine (includes two recipes).
Finnish autumn brings out the flavours Life & societyCuisine Finnish autumn brings out the flavours In autumn, Finns feast on fresh local food. A Helsinki chef explains what’s so special about fall – and shares recipes.
Nordic superfoods: from forest to table Life & societyCuisine Nordic superfoods: from forest to table Helsinki’s Johan & Nyström café serves Finnish berries and raw food in delicious treats that are good for you, too.
Taste the wilderness in Finnish wild food Life & societyCuisine Taste the wilderness in Finnish wild food Chef Sami Tallberg uses Finnish wild food in his cuisine. It forms a growing trend – and a growing export for Finland.
Finnish rye-bread revolution hits the US Life & societyCuisine Finnish rye-bread revolution hits the US When Simo Kuusisto left Finland at 19, he never imagined he’d end up making Finnish rye bread popular among New Yorkers.
