In those central European countries where people raise goats for dairy purposes, spring is the time when a lot of tender young milk-fed kid starts turning up in the local butcher shops. This is because about half the kids born each spring are male, and no...

Schüttelbrot is a favorite crispbread of the Tyrolese regions, one that typically appears on the table at mountain ski huts and in cafés and casual restaurants at mountain resorts, in company with the local Alpine smoked hams and cheeses. The sour...

Sometimes you just want cookies. This Norwegian recipe might or might not have started out life as a refrigerator cooky, but it works perfectly as one. A substantial dose of ground almonds recalls the flavor of some of the lighter, flourless cookies of Sc...