Recipe Index

28 home-tested recipes

Every recipe, from the kitchen notebook.

Everything I've cooked, tested, photographed, and written down. Easy comfort food with a fresh Nordic touch. Filter by category, time, or season, or just browse.

Browse by category

Time

Season

Showing 28 of 28 recipes

LatestQuickestMost loved

A wide cream-speckled stoneware bowl of brown butter mushroom pasta on a white marble counter: short pasta in a glossy nutty brown sauce, deeply browned cremini and shiitake mushrooms distributed throughout, white cannellini beans folded in, a snow of freshly grated parmesan, scattered fresh thyme leaves, cracked black pepper, a small drizzle of olive oil pooling on the surface. Beside the bowl: a small wooden cutting board with halved cremini mushrooms, a sprig of fresh thyme, a wooden pepper mill, a folded striped cream-and-blue linen tea towel, a small dish of more grated parmesan. Soft late-afternoon kitchen light.

Brown butter mushroom one-pot pasta with white beans

A vegetarian one-pot pasta built on brown butter, deeply browned mushrooms, white beans, and parmesan. Thirty minutes, one Dutch oven, the kind of dinner that tastes like a long Sunday.

A wide cream-speckled stoneware bowl of cold cucumber dill soup on a white marble counter: a pale spring-green soup with visible flecks of fresh dill, a drizzle of olive oil pooling on the surface, a scatter of crunchy diced cucumber, finely chopped fresh dill and mint, a small dollop of thick white skyr, a few thinly sliced radish rounds, and a flake of flaky salt. Beside the bowl: a small clear glass cruet of olive oil, a small bunch of fresh dill, a lemon halved cut-side up, and a folded striped cream-and-blue linen tea towel. Soft midday summer light.

Cold cucumber and dill soup with skyr

A summery Swedish-style cold soup with cucumber, skyr, dill, mint, and lemon. Ten minutes of blending, no cooking, and the most refreshing lunch you'll have this month.

A wide cream-speckled stoneware bowl on a white marble counter holding a generous heap of creamy full-fat cottage cheese with visible curds, topped casually with fresh blueberries, sliced strawberries, a few raspberries, a slow drizzle of golden honey pooling on the surface, a small handful of toasted golden-green pumpkin seeds scattered, a tiny dusting of ground cardamom, and a flake of flaky sea salt. A small clear glass jar of honey with a wooden honey dipper, a small ceramic cup of black coffee, a folded striped cream-and-blue linen tea towel, and a small handful of fresh blueberries beside the bowl. Soft morning light from the kitchen window.

Cottage cheese breakfast bowl with berries and honey

A five-minute breakfast bowl that quietly delivers 25 grams of protein: cottage cheese, fresh berries, a slow drizzle of honey, toasted pumpkin seeds, and a pinch of cardamom.

A 9x13-inch parchment-lined ceramic baking dish on a white marble counter, holding a finished spinach and feta egg bake: a thick fluffy custard cooked through, deep green wilted spinach folded throughout, generous crumbles of white feta scattered across the surface and browned at the edges, a snow of finely chopped fresh dill, sliced scallions, and a few cracks of black pepper. One corner has been cut into a tidy 3-inch square and slightly lifted. Beside the dish: a small cream-speckled stoneware plate holding one cut square, a small ceramic dish of more crumbled feta, a small bunch of fresh dill, a folded striped cream-and-blue linen tea towel, and a halved lemon. Soft mid-morning kitchen light.

Breakfast50 min

Cottage cheese spinach and feta egg bake

A make-ahead breakfast bake with eggs, cottage cheese, wilted spinach, and feta. Forty minutes in the oven, six servings, and quietly 22 grams of protein per slice.

Two slices of grilled dark rye bread on a small cream-speckled stoneware plate on a white marble counter, each piled high with creamy cottage-cheese tuna salad showing visible flakes of tuna, small curds of cottage cheese, scattered bright green capers, finely chopped fresh dill, a thin slice of red onion, a few cracks of black pepper, and a flake of flaky salt. A small lemon wedge rests on the plate beside the toasts. A small clear glass jar of capers, a folded striped cream-and-blue linen tea towel, and a small bunch of fresh dill sit on the marble beside the plate. Soft midday light from the kitchen window.

Cottage cheese tuna salad on grilled rye

Tuna salad with cottage cheese instead of mayo: lighter, brighter, and quietly delivering 35 grams of protein. Piled on grilled dark rye with dill, capers, lemon, and cracked pepper.

A parchment-lined half-sheet pan straight from the oven on a folded striped cream-and-blue linen tea towel on a white marble counter, holding four salmon fillets with deeply golden crispy edges and pale-pink moist centers, surrounded by deeply charred broccoli florets, smashed garlic cloves, and a halved lemon (cut-side up). Scattered fresh dill sprigs and chopped chives across the pan. Beside the pan: a wide cream-speckled stoneware bowl of cooked lemon orzo glossy with butter and dotted with bright green herbs, a small dish of flaky salt, and a small clear glass cruet of olive oil. Soft afternoon kitchen light.

Crispy salmon sheet-pan with broccoli and lemon orzo

Salmon fillets and broccoli florets roast on one sheet pan while orzo simmers in lemony broth. Forty minutes, 35 grams of protein, mostly hands-off.

A wide cream-speckled stoneware bowl on a white marble counter, sectioned into a generous meal-prep bowl: a pile of warm cooked French green lentils glossy with olive oil and lemon zest, a section of cubed roasted sweet potatoes with caramelized edges, a small handful of thinly sliced cucumber rounds, a generous crumble of white feta, scattered chopped fresh parsley, a small wedge of lemon, a drizzle of pale-green herb-yogurt dressing, and a few cracks of black pepper. Beside the bowl: 4 glass meal-prep containers each holding a portion (ready for the week ahead), a small glass jar of more dressing with a tiny wooden spoon, a small bunch of fresh parsley, a small lemon, and a folded striped cream-and-blue linen tea towel. Soft mid-morning kitchen light.

Lentil and feta meal-prep bowl with lemon herb dressing

A Tuesday-through-Friday meal-prep bowl: warm lentils, roasted sweet potatoes, crumbled feta, cucumber, parsley, and a bright lemon-yogurt dressing. Twenty-three grams of protein, no sad lunch.

A clear glass jar of finished overnight oats on a white marble counter, the contents in soft layers: a thick pale-cream oat-and-skyr base flecked with small dark cardamom and visible mixed seeds (pumpkin, sunflower, sesame, flax) folded throughout, topped with a generous spoonful of fresh dark blueberries, a small handful of raspberries, a drizzle of golden amber maple syrup pooling at the edges, an extra small handful of mixed seeds scattered on top, and a tiny snow of more ground cardamom dusting the surface. Beside the jar: 3 more matching glass jars also filled with overnight oats and ready to go (lined up like a Sunday-night meal prep), a small ceramic dish of mixed seeds with a tiny wooden spoon, a small wooden honey dipper, a small lemon, a folded striped cream-and-blue linen tea towel. Soft Sunday-evening kitchen light.

Maple cardamom overnight oats with seeds

Five-minute overnight oats with skyr, maple, cardamom, and a generous spoonful of mixed seeds for crunch. Twenty-two grams of protein in a jar, ready by morning.

A wide cream-speckled stoneware bowl of creamy one-pot lemon dill chicken pasta on a white marble counter: short orzo-style pasta in a glossy creamy lemon-dill sauce with golden-browned chunks of chicken thigh, bright green peas, freshly grated parmesan, scattered fresh dill leaves, cracked black pepper, and a halved lemon at the edge. A wooden spoon resting on a folded striped cream-and-blue linen tea towel beside the bowl, a small ceramic dish of more grated parmesan, a small bunch of fresh dill, and a small wooden pepper mill. Soft late-afternoon kitchen light.

One-pot lemon dill chicken pasta with peas

A creamy weeknight pasta with chicken thighs, short pasta, peas, lemon, and fresh dill. Thirty-five minutes, one Dutch oven, quietly past thirty grams of protein.

A wide cream-speckled stoneware bowl of deep red roasted tomato soup on a white marble counter, the surface drizzled with bright green basil oil in slow swirls, topped with a small handful of crispy torn sourdough croutons, fresh basil leaves, freshly grated parmesan, a pinch of flaky sea salt, and cracked black pepper. Beside the bowl: a small clear glass jar of more basil oil, a wooden cutting board with a half-loaf of crusty sourdough, a small bunch of fresh basil, and a folded striped cream-and-blue linen tea towel. Soft late-afternoon kitchen light.

Roasted tomato and bread soup with basil oil

A late-summer tomato soup that gets its body from a thick slice of day-old sourdough blended right in. Roasted tomatoes, garlic, basil oil, no cream.

A small parchment-lined half-sheet pan on a white marble counter holding 6 freshly baked savory cheddar and herb scones cut into wedges (the classic round-cut-into-6 shape, baked together with golden crackled tops, visible flakes of melted sharp cheddar at the seams, flecks of fresh green chive throughout, a glossy egg-wash finish, and visible cracks of black pepper). One scone has been pulled slightly apart to show the tender flaky interior. Beside the pan on the marble: a small ceramic dish of soft salted butter, a small bunch of fresh chives, a small wooden pepper mill, a folded striped cream-and-blue linen tea towel. Soft Saturday-morning kitchen light.

Savory cheddar and herb scones

Flaky tender scones with sharp cheddar, fresh chives, and a hit of black pepper. The Sunday morning bake that goes with eggs, soup, or a sharp afternoon cup of tea.

A half-sheet pan straight from the oven on a folded striped cream-and-blue linen tea towel on a white marble counter, holding four bone-in skin-on chicken thighs with shatter-crispy deeply golden brown skin, halved brussels sprouts with charred edges and bright green centers, wedges of orange sweet potato with deeply caramelized cut sides, and a halved lemon nestled at one corner. Scattered fresh dill sprigs and chopped dill across the pan, with a small ceramic bowl of flaky salt and a small ceramic dish of olive oil beside the sheet pan. Soft late-afternoon light from the kitchen window.

Sheet-pan chicken thighs with sweet potatoes and brussels sprouts

One sheet pan, four chicken thighs, two vegetables that crisp at the edges, and a small dressing of olive oil and dill. A weeknight dinner that takes ten minutes of work and forty-five in the oven.

A cast iron skillet on a folded striped cream-and-blue linen tea towel on a white marble counter, holding four golden seared boneless chicken thighs glossy with pan juices, scattered fresh thyme sprigs and chopped dill, two smashed garlic cloves softened in the pan, and a halved lemon nestled at one edge. Beside the skillet: a wide cream-speckled stoneware bowl of quick cucumber salad with thinly sliced cucumber, fresh dill, a small dish of flaky salt, and a small clear glass cruet of olive oil. Soft late-afternoon kitchen light.

30-minute lemon herb chicken with cucumber salad

Boneless thighs seared in a hot skillet with garlic and herbs, finished with lemon, served with a quick cucumber-dill salad. Thirty minutes start to finish, 28 grams of protein.

A stack of four golden brown butter cardamom pancakes on a small cream-speckled stoneware plate with a pat of butter melting on top, a slow drizzle of maple syrup, a scatter of fresh blueberries and raspberries, a small pinch of flaky salt, and a folded striped cream-and-blue linen tea towel beside it on a white marble counter.

Breakfast30 min

Brown butter cardamom pancakes

Brown butter and a small pinch of cardamom turn a Saturday-morning stack of pancakes into something cozy and a little Nordic. Easy enough for a slow weekend.

Four golden bone-in chicken thighs with shatter-crispy skin resting in a black cast iron skillet, basted in brown butter with fresh dill sprigs, smashed garlic cloves, and a halved lemon wedge. A side of crispy roasted baby potatoes on a small sheet pan, a folded striped cream-and-blue linen tea towel, and a small bowl of flaky salt on a white marble counter. Soft morning light from the kitchen window.

Brown butter dill chicken thighs

One skillet of golden chicken thighs with shatter-crispy skin, basted in brown butter and finished with dill and lemon. The kind of weeknight dinner that earns a Tuesday.

About a dozen freshly baked cardamom rye chocolate chip cookies cooling on a stainless steel wire rack on the marble counter, golden brown crinkled tops with visible melted dark chocolate chunks across the surfaces, scattered flakes of flaky sea salt, one cookie at the front broken in half to reveal a tender soft interior with a long pull of melted chocolate stretching between the two halves. A small ceramic bowl of chocolate chunks, a small bowl of green cardamom pods, and a folded striped cream-and-blue linen tea towel sit on the marble beside the rack. Soft afternoon light from the kitchen window.

Cardamom rye chocolate chip cookies

Brown butter chocolate chip cookies with a small handful of dark rye flour and a generous pinch of cardamom. Crisp at the edges, soft in the middle, just a little Nordic.

A wide cream-speckled stoneware bowl of creamy chicken and rice soup with shredded chicken, tender rice, soft diced carrots, fresh parsley and dill, and a swirl of cream on top, on a white marble counter beside an open cream enameled Dutch oven, a wooden spoon resting on a striped cream-and-blue linen towel, and a torn piece of crusty sourdough.

Creamy chicken and rice soup

The Sunday soup that brought me back to cooking. Pantry-friendly, very forgiving, cozy without feeling heavy, and the kind of leftovers people fight over.

Eight freshly baked oat and honey scones arranged on a light oak wooden board, golden triangles with rolled oats baked into the tops, one broken open at the front showing a tender steamy crumb, beside a small clear glass jar of runny honey with a wooden honey dipper, a small ceramic dish of soft salted butter, a scatter of loose oats on the marble counter and on a folded striped cream-and-blue linen tea towel. Soft morning light from the kitchen window.

Oat and honey scones

Quick weekend scones with rolled oats, just enough honey, and a soft tender crumb. Made for slathering with soft butter and eating warm from the pan.

Overhead view of a wide cream-speckled stoneware bowl with a grain bowl lunch: a base of nutty farro topped with golden roasted carrot wedges, crispy roasted chickpeas, a handful of fresh arugula, chopped parsley and dill, a small mound of crumbled feta, a halved lemon, and a slow drizzle of pale lemon tahini dressing. On a white marble counter with a folded striped cream-and-blue linen tea towel, a small jar of tahini dressing on the side, and a light oak fork resting at an angle.

Roasted carrot grain bowl with lemon tahini

Warm farro, golden roasted carrots, crispy chickpeas, a tangle of fresh herbs, and a lemon tahini that ties the whole thing together. The kind of lunch that makes future-you grateful.

Two slices of buttered dark rye toast on a small cream-speckled stoneware plate, piled with soft custardy scrambled eggs flecked with dill, draped with casual ribbons of pink smoked salmon, scattered with capers and a small tuft of fresh dill, finished with a crack of black pepper and a flake of flaky salt. A lemon wedge rests on the plate beside the toasts. A small ceramic cup of strong drip coffee, a folded striped cream-and-blue linen tea towel, and a small jar of capers sit on the white marble counter beside the plate. Soft morning light from the kitchen window.

Breakfast13 min

Soft scrambled eggs with smoked salmon on rye toast

Soft scrambled eggs with dill, piled on buttered dark rye, draped with smoked salmon, capers, and a squeeze of lemon. A weekend breakfast that punches above its weight.

A wide cream-speckled stoneware bowl of warm creamy spiced oats on a white marble counter, topped with a generous spoonful of deep ruby-red stewed plum compote, a soft dollop of thick white skyr, a slow drizzle of golden honey, and a small scatter of toasted slivered almonds. A small clear glass jar of more plum compote sits beside the bowl, with a small light oak spoon resting in it, a folded striped cream-and-blue linen tea towel, and a small ceramic dish of green cardamom pods. Soft morning light from the kitchen window.

Breakfast25 min

Spiced morning oats with stewed plums and skyr

Stovetop oats with cardamom and cinnamon, topped with a quick stewed plum compote, a generous dollop of skyr, and a drizzle of honey. The kind of Tuesday breakfast worth getting up for.

A rustic free-form strawberry rhubarb galette resting on a large light oak wooden board on a white marble counter, the deeply golden brown crust folded up over a heap of bubbling jewel-red strawberry and rhubarb filling with the vanilla bean specks visible, sparkling raw sugar across the crust, a few fresh strawberries scattered on the board, a small ceramic dish of vanilla skyr with a wooden spoon resting in it, a small bunch of fresh wildflowers in a clear glass jar, and a folded striped cream-and-blue linen tea towel. Soft summer afternoon light from the kitchen window.

Bake1 hr 10 min

Strawberry rhubarb galette with vanilla bean

A rustic free-form summer galette of strawberries and rhubarb, scented with vanilla bean and folded up in a flaky all-butter crust. Generous, forgiving, just sweet enough.

A black cast iron skillet of about a dozen small golden brown Swedish meatballs sitting in a glossy creamy pan sauce, scattered with fresh dill and freshly cracked black pepper, on a white marble counter. Beside the skillet: a wide cream-speckled stoneware bowl of fluffy mashed potatoes with a pat of butter melting on top, a small cream-speckled stoneware dish of bright deep-red lingonberry preserve with a small light oak spoon resting in it, a folded striped cream-and-blue linen tea towel, and a small bunch of fresh dill sprigs. Soft afternoon light from the kitchen window.

Swedish meatballs with lingonberry and mashed potatoes

Tender Swedish meatballs in a creamy pan sauce, served with mashed potatoes, fresh dill, and a small spoonful of lingonberry. The Sunday dinner of my Swedish grandmother.

A large oval cream-speckled stoneware platter on a white marble counter holding four slices of grilled sourdough bread topped with thick juicy slices of ripe red and yellow heirloom tomatoes, generous pillows of torn burrata cheese with creamy centers spilling slightly, scattered fresh basil leaves of various sizes, a generous drizzle of green-gold olive oil pooling at the edges, flaky sea salt flakes, and cracked black pepper. A small clear glass cruet of more olive oil, a small dish of flaky salt, a halved lemon, and a folded striped cream-and-blue linen tea towel sit beside the platter. Soft summer afternoon light from the kitchen window.

Tomato burrata salad with basil and grilled bread

Peak-summer tomatoes, torn burrata, fresh basil, and slices of grilled sourdough rubbed with garlic. Twenty minutes of assembly and you've got the kind of lunch that needs nothing else.

A wide cream-speckled stoneware bowl of brothy white bean and kale stew with tender cannellini beans, wilted lacinato kale, soft diced carrots, and a generous swirl of golden crispy garlic oil with little crispy garlic chips on top. A grated dusting of parmesan, a crack of black pepper, and a flake of flaky salt finish the bowl. A torn piece of crusty sourdough sits on a small wooden cutting board beside the bowl, with a folded striped cream-and-blue linen tea towel and a small jar of more crispy garlic oil on a white marble counter.

White bean and kale stew with crispy garlic oil

A weeknight stew of white beans and kale finished with a slow drizzle of crispy garlic oil. Brothy, savory, healthy-ish, and the kind of dinner that just needs a piece of crusty bread.

Two wide cream-speckled stoneware bowls of wild rice and roasted butternut squash side by side on a white marble counter, each with dark nutty wild rice topped with deeply caramelized orange squash cubes, scattered dried cranberries, crumbled white feta, toasted pumpkin seeds, fresh parsley and thyme leaves, and a slow drizzle of golden-amber brown butter vinaigrette. A small ceramic dish of more dressing sits between the bowls with a small wooden spoon, with two light oak forks resting on a folded striped cream-and-blue linen tea towel beside the bowls. Soft autumn-morning light from the kitchen window.

Wild rice bowl with roasted squash and brown butter

A fall lunch bowl of wild rice, roasted butternut squash, dried cranberries, feta, and toasted pumpkin seeds, all dressed in a quick brown butter apple cider vinaigrette.

A loaf of cardamom banana bread partially sliced on a cream speckled ceramic plate, the front slice tilted forward to show the soft golden crumb with visible darker banana streaks and tiny flecks of cardamom, a butter knife resting alongside, fresh green cardamom pods and a wrinkled brown banana skin scattered on the white marble counter, soft morning light from the right.

Bake1 hr 10 min

Cardamom banana bread

The banana bread you already love, with a small Nordic detour. Cardamom in the batter, butter on a warm slice, strong coffee on the side.

Crispy salmon bowl plated in a cream speckled ceramic bowl: two herbed salmon fillets with golden crisp skin, halved crispy roasted potatoes, sliced cucumber, arugula, a generous dollop of dill yogurt, a lemon wedge, and fresh dill scattered. On a white marble counter with a striped linen towel, a glass jar of fresh dill, and a wooden fork. Soft morning light from the kitchen window.

Crispy salmon bowls with dill yogurt

The kind of dinner I make when I want something cozy but still fresh. Crispy potatoes, salmon with golden edges, cucumber, greens, and a quick dill yogurt that ties the whole bowl together.