Anders Braathen

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

Purists will tell you this just gets better with time, so prepare it in advance of your party.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Like a potato-y flatbread and great topped with cured fish.