“Modern Scandinavian Baking” is now available
My new cookbook, "Modern Scandinavian Baking," is now available! Filled with Norwegian, Swedish, and Danish treats, it's full of recipes for any time of the year.
I Wrote You a Book! “Modern Scandinavian Baking”
Posts may contain affiliate links; read more by clicking here. Food has an incredible way to connect us to others, a means by which we show love. I’ve written for years here on Outside Oslo, about my grandmothers, those wonderful women who shared their hearts through the traditional…
10 Years of Outside Oslo
A bit of a milestone passed by unobserved here a few months ago: the 10-year anniversary of Outside Oslo. I still remember clicking "publish" on that first post on September 1, 2009, and how the blog became a powerful tool…
Chanterelle, Fig, and Blue Cheese Salad
It was some years ago when I realized I loved September. I don’t think I had actually thought about it until I was an adult, but Septembers have been peppered with sweetness throughout my entire life. Some people gravitate toward…
Cardamom-scented Fastelavnsboller (Semlor) with almond and cream
I don’t think I’ll ever tire of the scent of cardamom filling the house when baking boller. These plump Norwegian buns with the slightest touch of sweetness need nothing–aside from perhaps a smear of butter—to make them a treat any…
Cardamom-scented Fastelavnsboller and other recently-published recipes
A few weeks ago I pounded so much cardamom in the mortar and pestle that I must have sneezed about ten times in the half hour that followed, whispers of the spice hovering around me and clinging to my hair. I…
Recipes in the Norwegian American Weekly
Hello there. It seems like I’ve been talking about this rhubarb cardamom crisp and sharing it all over social media for a few weeks, but it occurred to me that I had yet to mention it here. The rhubarb cardamom crisp with buckwheat…
News from the Norwegian American Weekly (plus Kaffefromasj)
We’ll get to the dessert in a moment. But first I can’t wait to announce that I’m the new food editor for the Norwegian American Weekly! Starting this week, I’ll be shaping the paper’s Taste of Norway section, sharing everything from traditional…
Nordic Whipped Porridge & The Writing Life
We find our own way, sometimes. I started my career on the serious journalism track, my days played out to the soundtrack of police scanners and competing top-of-the-hour headlines. “You have to love news,” the golden-haired anchor told me over…
Starting Again, with Pickled Beets
Time goes quickly here, sometimes too quickly. I know it’s something we all experience, the subject of small talk and of catching up with old acquaintances at big events, but it’s true. The time really does fly. As I sit here…
