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 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…
[Almond king’s cake] The galette des rois is traditionally eaten throughout January to celebrate the Epiphany. Although, the its origin can be traced back to pagan celebrations of the winter solstice. In these celebrations, a cake was baked with a…