Risgrøt, or risengrynsgrøt as they call it in my part of Norway, is a simple rice porridge made typically of short grain rice, short grain rice, salt and perhaps a little cream. Served with a generous sprinkle of sugar and cinnamon with a big dollop of butter placed...
I’m always experimenting with different recipes for cardamom buns, because well… I’m sorta obsessed with them. I can’t think of anything equivalent in the baking world in any other country that is so simple, versatile and satisfying. If it...
As a Norwegian food blogger having lived in the United States now for well over 25 years, it always warms my heart to meet people who love Norway, as well as the food, drinks, culture and history. It surprises me how many are actually familiar with, and still...
Being Norwegian, I’ll take any opportunity to cook with potatoes, as you cannot call yourself a proper Scandinavian without professing your love for this glorious vegetable in every way possible. In one of my favorite books, “The Starch Solution”,...
Fall is officially here. The air has gotten crisper, the leaves are starting to turn, and the days all of a sudden have become shorter. This is my favorite time of year, and when I get back into the kitchen to do some serious baking. Scandinavians are known for...
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