Norway

Fårikål

Tender mutton and cabbage simmer together into a peppery, comforting national stew.

Kjøttkaker

Juicy Norwegian meatballs bathe in rich brown gravy with tangy lingonberries.

Pinnekjøtt

Salted, dried lamb ribs steam into smoky, tender Christmas indulgence.

Rakfisk

Fermented trout delivers a pungent, tangy bite cherished at autumn feasts.

Lutefisk

Gelatinous lye-cured whitefish offers a uniquely wobbly, mild-flavored holiday tradition.

Klippfisk

Salted, dried cod rehydrates into flaky, savory dishes full of ocean flavor.

Laks

Cold-smoked or cured salmon, sliced thin onto flatbread with mustard-dill sauce.

Gravlaks

Salmon buried in salt, sugar and dill for days, then sliced against the grain.

Brunost

Caramel-sweet brown whey cheese melts luxuriously atop warm waffles.

Fiskesuppe

Creamy west-coast fish soup with root vegetables, eaten at the quayside.

Fiskekaker

Ground white fish patties fried and served with potatoes and melted butter.

Raspeballer

Heavy grated-potato dumplings boiled with salted lamb, eaten on Thursdays.

Smalahove

A whole smoked sheep's head, eaten ear first, a west-country pre-Christmas rite.

Lefse

Soft potato flatbread spread with butter and sugar, rolled and cut in lengths.

Vafler

Heart-shaped waffles served warm with sour cream and strawberry jam.

Skillingsbolle

Bergen's outsized cinnamon bun, sold by weight since it cost a shilling.

Multer

Amber bog berries picked in secret places, folded into cream as dessert.

Kanelsnurr

Twisted cinnamon knots from the bakery, the standard accompaniment to coffee.

Aquavit

Caraway-spiced spirit warms the throat with herbal, fiery Nordic character.

Solbærtoddy

Hot blackcurrant cordial, handed out at the bottom of ski slopes.