THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Anders Nilsson (above) prepares biff Rydberg at his Winthrop home. The dish, named for a former hotel in Stockholm, is a hash made from onions, potatoes, and tenderloin.
One cook's best dish

Meal is welcome in the wee hours

Swedish Hash

By Jane Dornbusch
Globe Correspondent / January 24, 2007

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WINTHROP -- Never let it be said that Swedes don't know how to have a good time. While they enjoy breakfast, lunch, and dinner, they have also designated a separate meal category, called vickning, for foods that might be consumed late at night -- past midnight, at least -- after an evening spent partying. (Full article: 965 words)

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