7 articles
Blanched kelp roasted or fried turns into shattering, saline crisps. Drying, oil and temperature rules, seasoning ideas, and why fresh beats store-bought.
Sofia Andersson ·
A hearty winter chowder built on fresh or blanched kelp: which kelp to use, how to prep it, the full recipe, and smoked-fish and vegan variations.
Sofia Andersson ·
One Sunday hour turns a bag of dried seaweed into a week of fast, umami-deep meals: dashi concentrate, soaked wakame, seaweed butter, ready kelp noodles.
Sofia Andersson ·
Kelp relish turns blanched sugar kelp into a sharp, crunchy pickle-condiment. Recipe, blanching ratios, storage and the ten foods it transforms.
Sofia Andersson ·
Winged kelp (alaria) is the Atlantic answer to wakame — silky, mild and quick to cook. A prep guide, three recipes and sourcing advice for this cold-water kelp.
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 ·
A frittata built on sea lettuce (Ulva): how to prep fresh or dried, the egg ratio that never fails, and the herb and cheese pairings that suit it.
Sofia Andersson ·