An expert on traditional holidays and the special baked treats that mark them, veteran chef and c...

Wild rice, one of the most versatile, nutritious and flavorful grains, has been an important food...

During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden...

Whether it’s traditional Finnish rye, old-fashioned corn bread, scones, croissants, pretzels, or ...

Beatrice Ojakangas grew up on a small farm in Minnesota and graduated from the University of Minn...

From the Crown Classic Cookbook series--which features a collection of the world's best-loved int...

Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookie...

Beatrice Ojakangas began her culinary career as a food editor for Sunset Magazine and went on to ...

Easy and delicious quick breads are perfect for adding that special something to an otherwise dul...

Delicious authentic recipes revised for the modern kitchen Desserts have always been a fixture at...

Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark in this...

Originally published as: Country tastes: best recipes from America's kitchens, 1988.

James Beard Cookbook Hall of Famer Beatrice Ojakangas takes us along on her “soup travels,” givin...

The ultimate comfort food, pot pies are a great way to create scrumptious new dishes from foods a...

'Call it a hotdish, covered dish, or casserole - in these pages, you'll find one-dish meals for e...