Early on in the meat chapter of Magnus Nilsson’s cookbook, Fäviken, named for his restaurant, the Scandinavian chef explains how he sometimes uses meat as a seasoning: “For example, a dried piece of ...

While Magnus Nilsson has plenty to say about European agricultural subsidies, sustainability, and why he hates wagyu beef in this interview with Good Food (wagyu has no texture, he claims), the most ...

Magnus Nilsson: "I actually really enjoy writing. That’s the basis of it. I know that perhaps most chefs of my background, when they put out cookbooks, someone else writes them. But for me, the ...

In a note on the restaurant's website, Nilsson explains that during that time period, Fäviken's "core team" — both front and back of the house — will have the chance to spend time at the restaurant ...

In fine dining there can be a tendency to overcomplicate things, with scores of ingredients and flourishes crowding a delicately manicured plate. But when chef Magnus Nilsson of Fäviken in Sweden ...

FROM THE KITCHEN of his two-Michelin-star restaurant, Fäviken Magasinet, set in a farmhouse on a 22,000-acre plot of land in the Northern Swedish countryside, chef Magnus Nilsson presents a tasting ...

See more of our trusted coverage when you search. Prefer Newsweek on Google to see more of our trusted coverage when you search. When foodies hear the word "Fäviken," it conjures up dark spruce ...

Erin DeJesus was most recently contributing editor of Eater, and has held various writing and editing roles at the brand since 2010. A James Beard Award winner, she particularly loves working on ...

Magnus Nilsson, the executive chef of Fäviken, in Järpen, Sweden, needed a change. So he closed the doors last December of one of the top-rated restaurants in the world, after a run of more than a ...

In the concluding installment of our interview (part one here), Chef Magnus Nilsson of Fäviken talks about his simple approach to cooking, the importance of place, and his desire to keep things small.

On a stiflingly warm June morning in the Danish capital, the MAD Academy’s welcome breakfast is underway. It’s the inaugural course and the first full day of operations in its new headquarters, a ...