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

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

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...

Scrumptious breads perfect for today's busy cookEasy and delicious quick breads are perfect for a...

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

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.

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

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