Taste and See: Chokladbiskvier (Fall/Winter 2014)
Nothing splits the inky darkness of a Scandinavian December like a slew of candles shining over a platter of Christmas cookies.
Kladdkaka (Spring/Summer 2016)
What is it that causes a person to return time and again to a certain coffee shop, friend’s home, park bench, library table or even to a specific corner of the airport? Why do we feel more welcome in one place, and less so in another?
Mazariner (Fall/Winter 2016)
I shared this with Eric on our return flight, asking “Why do you think I should write about mazariner?” Grinning, he quickly answered, “Because they are good!”
Fresh Herb Roasted Salmon (Spring/Summer 2017)
Food Ruts…we all fall into them. Even as I write, I’m chomping on one of my worst offenders … Skinny-Pop Popcorn, which if one eats half the bag, has nothing to do with “skinny.” But there are meal ruts as well: Taco Tuesday, pizza on Friday, burgers on Saturday. Or perhaps you begin each morning with the same breakfast cereal at least six days a week.
Skorpa for fika (Fall/Winter 2017)
Now for a truly Scandinavian classic. Skorpa may seem elementary, but it is so delicious, it would be a shame to go without. This crispy, golden slice-of-a-cookie, is a delightful marriage of flavor and texture. It’s the perfect accompaniment to a cup of coffee or cappuccino; similar to its Italian cousin, biscotti, except it is more tender and easier on the teeth, thanks to the addition of butter.