513 Results
  1. The 4 simple steps to achieve Elsa Hosk’s iconic tousled hair

    Beauty artist Lisa-Marie Powell shares the precise recipe you need to get the supermodel and Vogue Scandinavia cover star's loose, natural, ethereal waves

    By Esteban G Villanueva
  2. Fettisdagen: Swedish Masterchef Sofia Henriksson's must-try semla recipe

    It's one of the most indulgent days on the Scandi calendar. Here's how to make it even more delicious

    By Sofia Henriksson
  3. Impress guests this Midsummer with the ultimate jordgubbstårta recipe

    It's our Swedish Midsummer staple, but a few small tweaks and additions can take your jordgubbstårta strawberry cake to the next level this year – Vogue Scandinavia shares the ultimate recipe below

    By Sophie Kitchen
  4. Lavabread

    Icelandic chef Gísli Matt's go-to lava rye bread recipe

    For the February-March issue of Vogue Scandinavia we headed to Vestmannaeyjar in Iceland to learn about the tradition of lava bread making. Here Icelandic chef Gísli Matt shares his traditional rye recipe that doesn't require a bubbling volcano to make...

    By Gísli Matt
  5. Juno Bakery’s cardamom bun recipe is the perfect weekend treat

    Lily Collins tried her hand at the great art of baking in our recent video, and now you can too. Emil Glaser, Juno’s founder, puts us through our paces

    By Emil Glaser
  6. The Vogue approved waffle recipe to use on this waffle day

    Whether your prefer a sweet treat with cloudberry jam and whipped cream or a savoury serving of fish roe and crème fraîche, this is the foolproof recipe for wonderful waffles this waffle day

    By Sofia Henriksson
  7. Hosting a dinner party? Try Punk Royale's exclusive recipe of ember-baked celeriac

    If you're looking to try your hand at a new recipe this weekend, then Punk Royale's Joakim Almqvist has your dinner party sorted. Exclusively for Vogue Scandinavia the chef shows us how to make ember-baked celeriac with preserved Périgord truffle, 100 year old balsamic vinegar & Parmesean...

    By Joakim Almquist
  8. Offer up a Norwegian surprise at your next dinner party – This is how to make brown cheese ice cream

    Let us present the sweet surprise to set the tone for your next Saturday soiree or an all out summer bash: brown cheese ice cream. Trust us, your taste buds will thank you...

    By Frida Ronge
  9. A holiday spread at La Glace.

    A towering sensation: A complete history of the Kransekage

    Kransekage towers have graced festive tables in Scandinavia for more than two centuries. We visit iconic Copenhagen bakery La Glace to dig into the delicious history of this sugary treat

    By Lars Roest-Madsen
  10. Lussekatter

    How to make saffron buns with butter filling

    Swedish pastry chef Sara Aasum Hultberg shares a lussekatter recipe that gives the classic St Lucia treat a modern and decadent twist

    By Sara Aasum Hultberg
  11. The 3 best Scandinavian recipes to treat yourself to this Easter

    With Easter less than two weeks away, prepare to indulge your sweet tooth with these three easy recipes as selected – and thoroughly taste tested – by Vogue Scandinavia

    By Rebecca Hyde-Price Aggestam
  12. How to make the cocktail of the moment: Moon Daze

    If you haven't already heard, it's Grey Day – and to mark the occasion, the coolest crowds in Stockholm will be drinking this custom cocktail. Here's how to concoct your own

    By Vogue Scandinavia
  13. Mustikkapiirakka Constance Loeper

    How to make Mustikkapiirakka: The perfect Finnish summer dessert

    A classic dessert that can be found in almost every corner in Finland, Mustikkapiirakka is much more than your average pie

    By Constance Loeper
  14. Meet Denmark’s king of liquorice Johan Bülow

    If there’s one Scandinavian delight that puzzles the rest of the world, it’s liquorice. Salty and intense, the tar black treat has long been a controversial anomaly on the international candy scene. Armed with little more than a dream, one Danish man set out to change all that. We travel to Lakrids...

    By Lars Roest-Madsen