This bread is so flavorful and crusty it is hard to believe how easy it is to make. All you need is a Dutch oven (oven-safe pot with lid) and at least 8 hours for the dough to rise. Prepare the dough in the evening for some freshly baked bread in the morning!
This Italian favorite is great on its own, or as a side for soup or salad. Traditionally it is brushed with olive oil and sprinkled with sea salt and herbs, but you can easily add more toppings to make it into a hot sandwich meal.
This basic recipe can be used for making many types of bread, including sliced sandwich bread, dinner rolls, hamburger and hot dog buns, even Hawaiian sweet rolls and whole wheat bread.
The perfect blend of crispy and chewy, this classic recipe makes the best subs/hoagies and garlic bread!
Summer celebrations and barbecues go hand in hand. Nobody knows this better than Swedes.
In Sweden nothing says summer more than grilling and eating outdoors. The protein and sides change, but Bea (Sauce Béarnaise) is essential.
Anything goes for kabobs! Just stack protein and vegetables onto skewers and cook them on the grill or in a pan for a delicious all-in-one meal, or serve them with your favorite sides.
Similar to Caj P. grillolja, a very popular brand in Sweden, this rich, thick mixture can be used to coat anything to add flavor and keep it from sticking to the grill.
The more flavorful cousin of hollandaise, lovingly called Bea in Sweden, may be scary to make at first, but surprisingly simple when you get the hang of it. My method does not require a double boiler or clarified butter, just focus and whisking!
