Because Spiral Hams are so 1970. It’s Easter again and I’m planning to treat myself and guests to some cured…
Johanna Kindvall
Minty Zucchini & Feta Salad
Multi-tasking mint finds a new home in a recipe for a warm salad. Every summer I enjoy fresh mint from my own little gar…
Foodie Underground: It’s Not All Food Snobbery
ColumnGood food doesn’t have to be pretentious. It has happened again. You’re surrounded by smoke-infused dr…
Spätzle: German Egg Noodles
How to make delicious egg noodles for stews. Årsta fältet, a flat field in a suburb of Stockholm, may not be the most ex…
Mackerel: The Ethically Correct Fish
Mackerel swims to the lead when it comes to being the “right” fish to eat and we’ve got a recipe to ba…
Cooking Lessons in Marrakesh
Moroccan cooking inspired by the streets of Marrakesh. The best tagine I have ever had is the one I cooked myself while …
Glogg: Swedish Traditional Mulled Wine
Warm up cold winter days with a glass of Glögg. With or without snow there’s not too many things as heart warming …
Pepparkakor: Swedish Gingerbread Cookies
Swedish Advent coffee gatherings and the must have baked good of the season. The season of Advent is upon us. In Sweden,…