Potato salad in summer, made with new potatoes, is a favourite among most people in Scandinavia. There is traditional Danish recipe for warm potato salad just with cooked onions and vinegar, which is quite sweet; this is a modern version of it.
I love the way their vibrant red color fades away during cooking too, until the radishes are the palest, most beautiful pink.
This delicate, mint-scented soup is one of the first recipes we return to when spring arrives in Minnesota each year.
This is a bowl brimming with the fresh clear tastes of Spring.
The word omelet originally derives from the Latin for "little plate," and omelets are usually made individually. You quickly cook one or two eggs while stirring rapidly and continuously to make the curds very fine, then stop the stirring to let the eggs set in the pan. When the omelet is just barely cooked, you grip the handle of the pan, palm up, and roll the egg from the handle side of the pan out of the pan and over the opposite edge in, one hopes, a lovely long oval of delicately pale, perfectly smooth, uniformly yellow egg. It takes practice -- mistakes are delicious and successes are high-five-worthy.
It's a pleasure to sink your fork into during brunch, lunch, or dinner.