Some years ago, shortly after I moved from Denmark to California, I started to get this reliable, nagging feeling every fall that I should be preserving things. Now, living in Denmark, this might make
Grilled Romaine Salad
The Grilled Romaine Salad was a revelation the first time I made it (it gets to be written with capital letters, that's how good it is). I don't know why this hasn't made the blog before, because I've
A Bunch of Dinners in October
I'm not the world's most outgoing person. So when I manage to attend and/or host a bunch of dinners in the span of a few short weeks, I've really extended myself. Nonetheless, this happened in the
Perfect Pumpkin Pancakes
Recently, pumpkin pancakes have been featured heavily on my breakfast menu. I found a promising-looking recipe through random browsing for pumpkin recipes. In the fall, pumpkins are everywhere around
Summer Squash Spread
In our last CSA box, we received some really wonderful summer squash, pattypan squash to be specific. I'm a fan of squash and zucchini. They can be used in so many ways, and although they don't have
Wholewheat Pasta with Beets, Sour Cream and Almonds
I’ve been wanting to make a beet pasta dish for a while. Wholewheat pasta, glistening slices of beets, tangy sour cream and crunchy almonds. Not that I knew I would end up with this particular dish,
Battling Granola Envy
Typical breakfast in our house is bread and cheese. Depending on how busy the morning is, what is in the fridge, who is making the breakfast, and other factors, there may also be fruit or vegetables.
Whole Grain Mustard
I make this mustard quite often, because it’s really easy and very tasty. Here are the things you’ll need to make a small jar of whole grain mustard: Ingredients: 1 dl yellow mustard seeds 1
Rugbrød (Rye Bread)
Rugbrød is one of the most iconic Danish food items there is. It’s a dense, sourdough bread made with rye flour and often whole rye berries. And unlike its American namesake, this bread has nothing
Everyday Bread Dough Recipe
I bake regularly, so it’s convenient for me to keep a big batch of ready-to-use dough in the fridge. I follow a procedure I learned from the book The New Artisan Bread in Five Minutes a Day by