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…
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…
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…
& all the trimmings! On the 16th of December, with the almost-polar night wrapped around us, the kitchen called. Buckwheat blini felt like the right kind of quiet project – batter rising under a tea towel, thinly sliced shallots steeping…
I’ve always been fascinated by fluffy American-style pancakes, perhaps because I didn’t grow up on them. In my childhood, pancakes, crêpes, really, were thin and delicate, the kind you’d fold into four with sugar and lemon or jam from my…
[Swedish saffron blondies] Snipp, snapp, snut – så var julen slut. Christmas has come and gone, and I never got around to sharing this recipe. We always celebrate the coming Advent early – often already in November. We call it…
The first frost has come, bringing with it days that call for a slice of something warm and spiced. There’s already a pumpkin pie on the blog, but this one feels different – gentler, perhaps, with golden sugar adding its…