My friend Andrew Janjigian, who is behind the #quarantinystarter project on instagram, texted me to ask if I ever used sourdough discard when making my knäckebröd (Swedish rye crispbread). Andrew was already testing it in his home kitchen and it looked pretty good. Even if I never have any discard on hand (I cook and bake with it several times a week), I decided to give this a try. And I’m so glad I did, because the extra amount of starter gives the crispbread a perfect and very pleasant sourness that works so well with the caraway seeds. I like them with creamy goat cheese, honey and fres ..read more

Five years ago, Anna Brones and I released our book Fika: The Art of the Swedish Coffee Break. In honor of our 5th “book birthday,” we decided to put together a zine devoted to the basics of fika. Maybe you have our book on your shelf, maybe you’re a fika aficionado, or maybe you’re entirely new to fika, the Swedish coffee break. Regardless of what your fika background is, we made this zine so that you can easily print it at home, color it in, and add your own drawings. There’s a recipe for chokladbollar, Swedish chocolate balls, too. We wouldn’t want you to go without a fika treat. Why ..read more