Kardemummabullar (Swedish Cardamom Buns)

Kardemummabullar (Swedish Cardamom Buns)

A tried and true favorite of Swedes everywhere, Kardemummabullar (Cardamom Buns) basically represent the whole of Swedish baking. They even recently made an appearance on the Great British Bake Off where Henry made a version of cardamom buns as his signature festival bread... though they are more of a daily essential in Sweden. Cardamom buns [...]

Carrot and Cardamom Pickle

Carrot and Cardamom Pickle

Fermentation is a key facet of Nordic food. From pickled herring to filmjölk to pickled beets, fermented foods feature frequently in the daily cuisine of Scandinavian countries. We first got turned on to fermentation and its many virtues from Holly Davis' book Ferment which is published by Chronicle Books. In this book, Holly offers an [...]

Peach & Frangipane Tart with Cardamom Crust

Peach & Frangipane Tart with Cardamom Crust

We bought some wonderfully tasty peaches at the Lawrence Farmers' Market last weekend—it is stone-fruit season after all—and had to think of a good use for all of them. They would be delicious just eaten plain or with vanilla ice cream, but that would be too easy. So, here’s my recipe for a peach-amaretto frangipane [...]

Old-Fashioned Kansas Bierocks

Old-Fashioned Kansas Bierocks

Bierocks belong almost entirely to the states of the Midwest. These rolls stuffed with cabbage and meat are the product of the Volga German immigrant families who originally settled here in places like Kansas. It's believed that bierocks are a descendent if the Eastern European food pierogis. Similar idea but still different! Traditionally, these deliciously [...]