Our fantastic food intern, Cecilia Knutsson, just returned from a trip home to Sweden bearing some incredible edible food gifts. I’ve always loved anise-flavored things—when I was a kid, I ate the black jelly beans first—and she brought us addictive licorice caramels that are as sticky and black as tar. She also gave me buttery goat’s milk chocolate truffles wrapped in a paper cone. While superrich, the truffles are lovely cut with a sprinkling of Swedish beet salt (another great gift), which combines earthy but sweet dried beet flecks and crunchy sea salt. Perhaps it’s the next riff on the ubiquitous beet-and-goat-cheese salad.
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