10 articles
For partners, kids and friends who 'don't like seaweed': the four-step ladder from invisible to celebrated, five conversion recipes, and the mistakes that backfire.
Sofia Andersson ·
How small kelp farms sell direct — pitching chefs, pricing at the market stall, building a sea-vegetable CSA, and keeping the margin the work deserves.
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 ·
Species-by-species iodine ranges, weekly portion math, and the prep tricks (soaking, boiling, dashi steeping) that keep sea vegetables a safe daily habit.
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 ·
Make seaweed pasta three ways: a kelp-flour dough that stays tender, a dulse-butter pan sauce, and a crisped-nori topping. Ratios, technique, timing.
Sofia Andersson ·
How to cook with kelp powder — the everyday seasoning doses, the iodine maths that matters, blends, dressings, doughs, and what to look for when buying.
Sofia Andersson ·
A complete kelp pesto recipe from fresh blanched kelp or dried fronds: the technique, ratios, variations, and how to keep it green for a week.
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 ·
Learn the main culinary seaweeds — kombu, wakame, nori, dulse and more — what each tastes like, how to buy it, and which pot or pan it belongs in.
Sofia Andersson ·