New Scandinavian Cooking

The culinary travel series series New Scandinavian Cooking features mouth-watering "New Nordic Cuisine" and breathtaking scenery from northern Europe. Season eight features a new host — Niklas Ekstedt, a Swedish Michelin-starred chef, cookbook author and television host. Chef Niklas creates an array of dishes sourced directly from farmers in the region.

In previous seasons, award-winning TV host, food journalist and cookbook author Andreas Viestad and Tina Nordstrom treated viewers to an eye-opening voyage through Norway, Sweden and other locales. In each episode, they make tantalizing dishes in stunning outdoor locations using locally sourced vegetables, grains, cheese, fish, beef and lamb.

Distributed by: American Public Television (APT)

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Andreas Viestad

Award-winning food journalist and author Andreas Viestad has brought his remarkable knowledge of Scandinavian and world cuisine, culture and history to two acclaimed English-language cookbooks. Andreas has also recently launched a monthly food column for the Washington Post.

Claus Meyer

Claus Meyer has published 14 cookbooks in Denmark and has hosted his own television series, Meyers K�kken (Meyer’s Kitchen). He co-owns the gourmet restaurant Noma, runs a cooking school, and operates catering, fruit and chocolate supply companies.

Sara La Fountain

Finnish cooking sensation Sara La Fountain is a graduate of the Culinary Institute of America. She lives in Finland where she runs a cooking school , serves as a food columnist for several newspapers, and designs a line of tableware.

Tina Nordstr�m

Tina Nordstr�m, crowned Sweden’s “Most Popular Female TV Host,” hosted the groundbreaking cooking show Mat (Food) With Tina Nordstr�m. Tina has sold nearly one million copies of her three acclaimed cookbooks since 2001.

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Common, Yet Tasty

Episode #101 · Andreas travels to northern Norway and Bodo, where despite the variety of fish, the locals' favorite remains the modest pollock. Andreas finds out why and then makes seared pollock with onion jam, lingonberries and asparagus, homemade fish fingers with remoulade sauce and pollock gratin.

Slow River Dining

Episode #102H · Aboard the old steamer Haldenvassdraget, Andreas cruises the canals of southern Norway and the Halden River and reels in a boat-full of delicacies. Dishes include: steamed and grilled asparagus, multi-flavored fish cakes, a fish terrine and herbed roast chicken.

Slow River Dining

Episode #102 · Aboard the old steamer Haldenvassdraget, Andreas cruises the canals of southern Norway and the Halden River and reels in a boat-full of delicacies. Dishes include: steamed and grilled asparagus, multi-flavored fish cakes, a fish terrine and herbed roast chicken.

The Mother of Invention

Episode #103H · Andreas travels to Norway's Highland, near Hallingdal, where survival of the fittest spawned many local delicacies. Inspired by history, Andreas makes homemade yogurt and cream cheese, a quick gravlax and finally, tender lamb shanks with a root vegetable puree.

The Mother of Invention

Episode #103 · Andreas travels to Norway's Highland, near Hallingdal, where survival of the fittest spawned many local delicacies. Inspired by history, Andreas makes homemade yogurt and cream cheese, a quick gravlax and finally, tender lamb shanks with a root vegetable puree.

Rye Bread for a Queen

Episode #104H · Andreas takes the trip to the "rye belt" in southern Finland to meet up with Finnish chef Sara La Fountain. They travel on the old Kings' Road, where they both make their favorite open-faced sandwiches using rye bread. Then, Sara introduces memma, an old rye-based Finnish dessert, followed by a roast served with a variety of vegetables.

Rye Bread for a Queen

Episode #104 · Andreas takes the trip to the "rye belt" in southern Finland to meet up with Finnish chef Sara La Fountain. They travel on the old Kings' Road, where they both make their favorite open-faced sandwiches using rye bread. Then, Sara introduces memma, an old rye-based Finnish dessert, followed by a roast served with a variety of vegetables.

Mackerel - The Shiny Bounty of Summer

Episode #105H · Andreas visits the southern Norwegian resort town of Kristians and, where the Norwegians flock every summer. Andreas goes fishing for mackerel and along the way, he cooks a variety of fish dishes, from fried sprats and mackerel sushi to the ultimate expression of Norwegian summer: grilled and smoked mackerel.

Mackerel - The Shiny Bounty of Summer

Episode #105 · Andreas visits the southern Norwegian resort town of Kristians and, where the Norwegians flock every summer. Andreas goes fishing for mackerel and along the way, he cooks a variety of fish dishes, from fried sprats and mackerel sushi to the ultimate expression of Norwegian summer: grilled and smoked mackerel.

Many Flavors of Lamb

Episode #106H · Andreas travels through the Southwestern part of Norway and Rogaland during the annual sheep gathering. Andreas cooks beer-braised lamb shanks with sweet onions, pepper-fried lamb liver, a 'one-pot wonder' of lamb with rutabaga and mustard seeds, and finally, he puts a scientific twist on a traditional Sunday roast.

Many Flavors of Lamb

Episode #106 · Andreas travels through the Southwestern part of Norway and Rogaland during the annual sheep gathering. Andreas cooks beer-braised lamb shanks with sweet onions, pepper-fried lamb liver, a 'one-pot wonder' of lamb with rutabaga and mustard seeds, and finally, he puts a scientific twist on a traditional Sunday roast.

Food for a Viking

Episode #107H · Danish chef Claus Meyer joins Andreas in Ribe, the oldest town in Scandinavia. While in Denmark, Andreas and Claus prepare fresh oysters with herbs, an herbal yogurt smoothie with honey, a wholesome corn porridge dessert with fresh berries, and finally, a slow-roasted beef sirloin served with beans, nuts and thyme.

Food for a Viking

Episode #107 · Danish chef Claus Meyer joins Andreas in Ribe, the oldest town in Scandinavia. While in Denmark, Andreas and Claus prepare fresh oysters with herbs, an herbal yogurt smoothie with honey, a wholesome corn porridge dessert with fresh berries, and finally, a slow-roasted beef sirloin served with beans, nuts and thyme.

Yesterday's Food for the Future

Episode #108H · Andreas visits Rygge, the "vegetable garden" of southeastern Norway, to prepare a traditional menu of root vegetables, goat and hen. Andreas cooks parsley root cream with smoked salmon, and follows it with fricassee of hen, and finally, roast goat. Andreas explains how to make these traditional dishes with modern substitutes.

Yesterday's Food for the Future

Episode #108 · Andreas visits Rygge, the "vegetable garden" of southeastern Norway, to prepare a traditional menu of root vegetables, goat and hen. Andreas cooks parsley root cream with smoked salmon, and follows it with fricassee of hen, and finally, roast goat. Andreas explains how to make these traditional dishes with modern substitutes.

The Holy Fish

Episode #109H · Andreas visits the rugged coastline of Helgeland in northern Norway, where the mystical and delicious halibut makes its home among the islets and skerries. Andreas demonstrates how different cooking methods can elicit different flavors and textures from the fish. Dishes include: the smoked Greenland halibut with berries and potato salad; pickled halibut, baked halibut with cucumber and herbs; and finally, pan-fried halibut served with veal demi-glace.

The Holy Fish

Episode #109 · Andreas visits the rugged coastline of Helgeland in northern Norway, where the mystical and delicious halibut makes its home among the islets and skerries. Andreas demonstrates how different cooking methods can elicit different flavors and textures from the fish. Dishes include: the smoked Greenland halibut with berries and potato salad; pickled halibut, baked halibut with cucumber and herbs; and finally, pan-fried halibut served with veal demi-glace.

Winning Game

Episode #110H · Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast, where the deer run free and the mountain farms cling intrepidly to sheer slopes. He prepares a millefeuille (puff pastry layered with a filling) of venison fillet with prune; venison liver with caramelized tangerine; smoked trout; a traditional hunter's stew with sour cream and goat cheese; and finally, the ultimate venison steak.

Winning Game

Episode #110 · Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast, where the deer run free and the mountain farms cling intrepidly to sheer slopes. He prepares a millefeuille (puff pastry layered with a filling) of venison fillet with prune; venison liver with caramelized tangerine; smoked trout; a traditional hunter's stew with sour cream and goat cheese; and finally, the ultimate venison steak.

Pyramids of the North

Episode #111H · Andreas visits the island of Spitsbergen in the far north, the northernmost inhabited place in the world, and Longyearbyen. This barren land offers some surprising delicacies, like wild geese that summer here and a variety of fish. Andreas makes goose with port wine and broccoli puree, pan-fried Svalbard cod and king crab, seafood-flavored vegetables and chocolate cake with orange marmalade and coffee.

Pyramids of the North

Episode #111 · Andreas visits the island of Spitsbergen in the far north, the northernmost inhabited place in the world, and Longyearbyen. This barren land offers some surprising delicacies, like wild geese that summer here and a variety of fish. Andreas makes goose with port wine and broccoli puree, pan-fried Svalbard cod and king crab, seafood-flavored vegetables and chocolate cake with orange marmalade and coffee.

The South of Norway: Shellfish for Summer

Episode #201H · Host Andreas Viestad visits Blindleia, a favorite holiday destination in Southern Norway. In this summer paradise, he goes fishing for red shrimp and gathers mussels on a bare-faced rock. He makes classic and innovative sauces for the shellfish and then creates a Norwegian-style paella.

The South of Norway: Shellfish for Summer

Episode #201 · Host Andreas Viestad visits Blindleia, a favorite holiday destination in Southern Norway. In this summer paradise, he goes fishing for red shrimp and gathers mussels on a bare-faced rock. He makes classic and innovative sauces for the shellfish and then creates a Norwegian-style paella.

Mid-Norway: Old-Fashioned Sweet Tooth

Episode #202H · Host Andreas Viestad travels to one of the coldest places in Norway: the UNESCO World Heritage-listed town of Roros. The town appears frozen in time and tradition rules on the table. This episode focuses on all things sweet and old-fashioned, including iced cake, raw milk pudding and cheesecake with cloudberries.

Mid-Norway: Old-Fashioned Sweet Tooth

Episode #202 · Host Andreas Viestad travels to one of the coldest places in Norway: the UNESCO World Heritage-listed town of Roros. The town appears frozen in time and tradition rules on the table. This episode focuses on all things sweet and old-fashioned, including iced cake, raw milk pudding and cheesecake with cloudberries.

Northern Norway/Italy: Dry But Tasty

Episode #203H · Codfish ranks among Norway's most important exports. Host Andreas Viestad follows the codfish from its origin near the Lofoten Islands in Northern Norway to the table in Italy.

Northern Norway/Italy: Dry But Tasty

Episode #203 · Codfish ranks among Norway's most important exports. Host Andreas Viestad follows the codfish from its origin near the Lofoten Islands in Northern Norway to the table in Italy.

West Coast of Norway: All Is Well - If There Is Herring

Episode #204H · Host Andreas Viestad travels along the West coast of Norway, an area settled around the rich herring fisheries. Inspired by history, Andreas demonstrates how to make Scandinavian-style herring.

West Coast of Norway: All Is Well - If There Is Herring

Episode #204 · Host Andreas Viestad travels along the West coast of Norway, an area settled around the rich herring fisheries. Inspired by history, Andreas demonstrates how to make Scandinavian-style herring.

The Coast of Mid Norway: Shellfish Eldorado

Episode #205H · Host Andreas Viestad visits some of the richest fish banks in mid-Norway and then prepares a seafood dish with native scallops, crabs and lobster. The region also holds some of the most modern aquaculture for salmon and mussels - and Andreas makes the most of these ingredients.

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