25 articles
A cook's tour of Atlantic Europe's seaweed traditions — laverbread, dulse snacks, carrageen puddings, Brittany's tables — with home-cookable versions of each.
Sofia Andersson ·
The Atlantic Canadian chowder where dried dulse stands in for the sea: the tradition, a proper recipe, and why this red seaweed loves potatoes and cream.
Sofia Andersson ·
Dulse fetches prices kelp farmers dream of — and breaks hearts just as reliably. A realistic guide to Palmaria palmata biology, culture systems and markets.
Naomi Reyes ·
Dulse (Palmaria palmata) grows in land-based tumble tanks, not open sea. Light, nutrients, effluent integration and the economics of controlled red algae.
Naomi Reyes ·
Five weeknight dulse recipes beyond the famous pan-fry — tomato-dulse pasta, fried rice, potato cakes, white beans and scones, with soaking and dosing notes.
Sofia Andersson ·
Dulse commands premium food prices and wild supply is limited. How tank farming works for Palmaria palmata — systems, seeding, stocking, harvesting and markets.
Dr. Elias Brandt ·
Seaweed belongs in the bread oven: it seasons dough from within. Recipes and ratios for kelp focaccia, nori crackers, dulse rolls and soda bread.
Sofia Andersson ·
A complete seaweed flatbread recipe built on Nordic coastal baking tradition — flour choice, hydration, dough handling and three ways to bake it.
Sofia Andersson ·
A hummus that tastes faintly of the ocean without shouting: dulse or kelp balanced against lemon and tahini, with blanched vs powdered seaweed compared.
Sofia Andersson ·
Dulse soda bread, laminated nori crackers and kelp brownies — plus the dough chemistry that makes seaweed a surprisingly natural baker's ingredient.
Sofia Andersson ·
How to make seaweed mayonnaise without breaking the emulsion: dulse vs kelp, how much seaweed one egg yolk can carry, and where the jar earns its keep.
Sofia Andersson ·
Learn the logic of pairing seaweeds — texture, salinity and umami balance — so kombu, wakame, dulse and nori deepen a dish instead of muddling it.
Sofia Andersson ·
Seaweed salt is the lowest-friction way to cook with kelp, dulse and nori. Learn blending ratios, three starter recipes, grind tips and iodine guidance.
Sofia Andersson ·
Turn dried kelp, dulse or nori into jars of seaweed salt. Oven-drying temperatures, milling tips, tested ratios, three blends and storage rules.
Sofia Andersson ·
Baking bread with seaweed changes your salt, your hydration and your flavour. The salt-to-flake rule, a seaweed sourdough method, kombu focaccia and fixes.
Sofia Andersson ·
Seaweed tapenade swaps some olives for wakame or dulse in a briny, umami-rich spread. Recipe, seaweed choices, textures, serving ideas and storage.
Sofia Andersson ·
How to infuse vinegar with kombu, dulse and nori — ratios, steeping times, pairing choices, and where seaweed vinegar earns its place at the stove.
Sofia Andersson ·
Dulse flakes are seaweed's easiest habit. How to toast them, where to sprinkle them, how they differ from kelp powder, and buying tips for the good stuff.
Sofia Andersson ·
Blend good butter with dulse or kombu for a deeply savory seaweed butter. The complete recipe, the best seaweeds to use, and dozens of ways to serve it.
Sofia Andersson ·
Dulse is the red seaweed the North Atlantic has snacked on for a thousand years — protein-rich, bacon-savoury when fried, and stranger in its life cycle than you think.
Sofia Andersson ·
How to infuse oil with dried kombu or dulse — the dried-not-fresh safety rule, warm vs cold infusion, pairings, and where the bottle earns its place.
Sofia Andersson ·
Crisped dulse has a deep, smoky savouriness that anchors a sandwich like bacon. The full technique — buying, crisping, assembling — for a proper DLT.
Sofia Andersson ·
How to cook dulse — the North Atlantic red seaweed that fries up smoky and crisp. Pan-frying, flakes, the DLT sandwich, and buying and storage tips.
Sofia Andersson ·
A dulse carbonara where crisped red seaweed delivers the smoke, salt and chew of guanciale — a genuinely satisfying plant-forward carbonara.
Sofia Andersson ·
How to bake bread with seaweed — which species suit which doughs, hydration and fermentation adjustments, plus a master dulse loaf recipe that works.
Sofia Andersson ·