I might have never been to New Orleans, but every time I make these beignets, I almost inevitably feel like I’m right in the heart of the French Quarter – where the air hums with music, and the scent of…
I might have never been to New Orleans, but every time I make these beignets, I almost inevitably feel like I’m right in the heart of the French Quarter – where the air hums with music, and the scent of…
Semlor everywhere right now. Have you had one yet? These are some of my favorite variations, spotted on Instagram. Which one should I bake first? 01. My perfect semla, from Svedjan Bageri – where all the dairy products come from…
I drew these on a quiet afternoon, thinking about the tools that are the essence of the bagarstuga [bakers’ cottage] — worn smooth by years of flour and dough. A randkavel and kruskavel for rolling the soft rye dough. A…
And croque-madame I don’t know about you, but there was a time when I’d skip the béchamel. My parents didn’t quite see it that way. It was everywhere – spooned over endives au four until they slumped and browned at the…
It is February 2025. And yes, it’s been nine – NINE – years since I last wrote about this brioche study. And yet, it is one that I still think about often, perhaps because I never completed it, but also…
I first made this recipe a few weeks before my mom came to visit from the south of France last autumn. She loves her morning toast – always a baguette, always unsalted butter, thickly spread. I can’t quite agree –…
And my classical pâte à crêpes [crêpe batter] recipe! I’m often asked about the difference between French crêpes and Swedish plättar. It’s a fair question – they share, after all, the same simple pantry ingredients: milk, eggs, flour, salt, sugar…
A morning spent outside, the snow crisp and sparkling – minus 16 degrees in the air. Standing quiet behind a tree, watching talgoxar [great tits] and nötväckor [nuthatches] dart between the branches. I could have stayed there for hours. —…
I’m not quite sure how I escaped it, but I only came across New York City’s Levain Bakery cookies a few months ago, despite their legendary status. After hours of research – comparing recipes, watching a 2008 video where the…
Adapted from Sally’s Baking Recipes.This recipe is a staple in our home for late week-end breakfasts and quick school-night dinners. I love to serve them with bacon and fried eggs, and loads of freshly-sliced vegetables. They also make for a…
There’s something special about new beginnings. A clean jar, a fresh bag of flour, the quiet anticipation of what’s to come. A sourdough – flour and water, mixed together and left to rest. At first, nothing much happens. Then, after…
The sky these days, or just a dream? No but seriously have you ever seen pärlemormoln [pearlescent clouds], as we call them in Swedish? A pale canvas, slowly awakening after months of nights, brushed with mother-of-pearl – soft greens, pinks,…