About Andreas Viestad

Andreas Viestad is an expert in Nordic cooking and culture and host of the internationally broadcasted television show New Scandinavian Cooking. His recipes have been published in several magazines, including Gourmet, Vanity Fair, and Vogue.  Viestad opened St. Lars, a restaurant focused on produce and inventive cooking techniques, in Oslo in 2010. @andreasviestad

Persian Rice Pilaf

Persian Rice Pilaf

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Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.

  • (2)
  • 40 M
  • 1 H
  • 6
White ramekin with a baked almond custard in a pastry shell, sliced almonds on top

Baked Almond Custard with Cinnamon

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Hailing from Egypt, this cinnamon-tinged custard is speckled with almonds and pistachios and sits on a raft of puff pastry. Elegant and surprisingly easy.

  • Quick Glance
  • 25 M
  • 50 M
  • 0
Rosemary Cod with Mashed Rutabaga

Rosemary Cod with Mashed Rutabaga

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Cod is scented with rosemary tucked under the skin and is accompanied by mashed rutabaga infused with vanilla. Rosemary cod makes an ideal light lunch.

  • Quick Glance
  • 20 M
  • 1 H, 20 M
  • 0