Kladdkaka (a literal translation of sticky cake in Swedish) is one of the most popular accompaniments to the traditional fika coffee break. True to its name, kladdkaka is crisp on the outside and almost runny on the inside.
Tag: 45 minutes or less
These traditional dumplings from curating chef Emma Bengtsson are filled with an onion and bacon mixture made with the spectacular mustard from the Sweden Box. Tradition calls for serving them with tangy and slightly sweet lingonberry jam.
An incredibly popular ingredient in Swedish cuisine, pickled herring can be prepared in more ways than we can count! A must-have for the smörgåsbord, this potato salad lightens the salty flavor of the fish with starchy potatoes and a delicious dressing. Crumbled potato chips garnish the dish in the signature Swedish fashion.
Every city has it’s own street food: New York has sweet peanuts and hot dogs. Rio de Janeiro its signature popcorn. Paris its crêpes. In Thailand, it’s fish cakes that street vendors sell on every corner. Here, Matt Powell incorporates Nittaya’s curry paste into the basic recipe to make an appetizer that’s bursting with flavor.
Using Nittaya’s green curry paste, curator of the Thailand Box Chef Jet Tila makes a simple soup that’s filling enough to serve on its own. Swap out chicken for beef or shrimp for an alternate version that’s just as good as the original.
Hillary Reeves updates basic fried rice with crab meat and curry paste from the Thailand Box. Jasberry rice (also from the Thailand Box) lends a beautiful purple-black hue to the dish. It makes for a satisfying main or side, and is great enjoyed cold or the next day for leftovers.
Latkes, that food perhaps most readily associated with the holiday of Hanukkah, has a much longer and complicated history than you’d expect. Here, we use the olive oil from the Special Edition Holiday Box to make a batch.
On the count of three, think of a French food. One… two… three! You thought of a croissant, didn’t you? We certainly did. Making puff pastry from scratch doesn’t always fit into any normal schedule, so here’s an easier recipe that calls for just three ingredients.
To make this fresh, Italian-inspired Japanese noodle dish, Chef Chris Jaeckle makes a savory broth with tomato water and olive oil
Curing raw bay scallops in citrus makes for a delicate and remarkably fresh start to the meal. House Foods ginger paste, reminiscent of sashimi and sushi condiments, lends a bright note to the dish.