Danish Rice Porridge
This dish is traditionally associated with Christmas, but it is eaten all through the winter. It is considered too heavy for a summer dish. The association with Christmas comes from the old days when peasants at Christmas would put a bowl of rice porridge in the attic to appease the mythical "nisse".

Smorrebrod
Danish sandwiches are eaten every day at lunch by most Danes, who bring them in a lunch bag, either made at home or bought in a "Sm�rrebrod" shop (similar to a Deli). They are eaten cold, making microwaves mostly unnecessary in lunch rooms.

The sandwiches can be made in a simple way, or artisticly decorated. They are all based on a thin slice of rye bread, usually made with whole kernels of grain.
This type of bread is difficult to obtain outside Europe, but some German bakeries have them. The bread is buttered and then topped with one, two or sometimes three food items.

Frikadeller
Danish meatballs are the most common dish served in Denmark.

Ris a l'amande(Rice Pudding)
Ris a l'amande is a tradional Danish dessert, served mostly at Christmas. When served with the traditional Danish christmas dinner, one whole almond is placed in the pudding. The diner who finds the almond will get an extra gift. This usually helps on the number of second helpings, especially since it is common not to reveal who has the almond until all of it has been eaten.

Polse(Hot-Dog)
The yummy Danish "hotdog". Although similar to an American foot-long hot dog, it supports its own unique flavor. It is a "red" hotdog served with or without a bun, with mustard or ketchup served on the side, all on a piece of waxed-type paper.

Eaten all year round, it is especially common to see many vendors on all the streets hawking them. They are especially delicious in the winter while walking down street