Contemporary Scandinavian cooking is approachable, fresh, and simple, made with an abundance of seasonal ingredients, artisan grains, and local and sustainable meat and fish.

In Scandinavian Everyday, the Culinary Institute of America-trained chef and owner of San Francisco’s beloved Scandinavian-inspired eatery Kantine, shares more than 75 of her favorite homemade Scandinavian dishes for early mornings to late evenings. Written with expertise and warmth, these recipes, as well as personal essays about her life in Scandinavia, invite readers into Nichole’s kitchen.

Each of Scandinavian Everyday's chapters presents delicious Scandinavian recipes that have been broken down into easy, comprehensive steps and adapted for the American kitchen with ingredients commonly found in the U.S., including:

• Savory 3-grain porridge with mushrooms, farmer’s cheese, and runny egg
• Cultured milk with watermelon, toasted oats, and seeds
• Chicken meatball open-faced sandwich (smørrebrød
• Chard tart with goat cheese Warm potato salad with lovage
• Sungold tomato salad with tarragon vinegar
• Lemony chickpea and green split pea stew
• Salmon and roasted corn chowder
• Beer braised lamb with kale cream
• 36-hour pork with cabbage and carrots
• 3-lentil hummus
• Turmeric pickles
• Rhubarb cake with custard sauce
• Saffron-poached peaches