Cambodian rice porridge, borbor (បបរ), is a traditional and comforting dish that’s popular across Cambodia. It’s similar to congee in other Asian cuisines although I’ve found that most versions I’ve…

I haven’t always been a fan of mashed potatoes. In fact, they landed on my “Things Sanne Doesn’t Eat” list more than once earlier in life. But then I met…

Disclaimer: I was invited as a guest to Seoul Bap for this blog post. While the food was complimentary, all opinions expressed are my own and reflect my honest experience.…

I had noticed the giant potatoes which were sitting around in a basket in Kanary’s kitchen, and I was wondering what they were used for. I found out when The…

The Rockefeller Center Christmas tree in New York City is one of the most iconic holiday symbols in the world, and each year, it draws millions of visitors. There’s a…

Got leftover chicken? Turn it into a delicious chicken salad with this easy recipe. Perfect as a light lunch served with crackers, or on a bed of greens. Also great…

Fisketorget is a really nice seafood market and restaurant located in the heart of Stavanger, near the harbor. The restaurant is known for fresh, high-quality seafood sourced directly from local…

Apple crumble is one of those cozy desserts that I just can’t get enough of, especially during winter and fall, when it’s cold outside. My recipe has almond paste, which…

Tops Diner is an iconic diner located in East Newark, New Jersey. They’ve been around since 1942 and through the years, they’ve established themselves as one of the best diners…

This shaved Brussels sprout salad is simple, delicious, and perfect for the holidays! The recipe was created when Tina and I were trying to come up with a good way…

My parents’ old neighbor Katte makes some really good, candied almonds. They are nice and shiny, covered in a thin layer of sugar, and it is completely impossible to stop…

Risalamande is a traditional Danish dessert served on Christmas Eve. The dessert is made from a base of risengrød, which is a simple rice pudding, but in risalamande, we mix the cold…