Grinding up Wild Garlic Ramps Pesto
In spring, our kitchen buzzes with the making of wild garlic pesto, crafted not from traditional basil and pine nuts, but from the abundant wild garlic in our woods and a mix of leftover nuts from Yule—almonds, pecans, or whatever we have on hand.
Semlor from the Princess Cookbook
Originating as a simple bread roll, today's semla is a cardamom-spiced bun filled with sweet almond paste and topped with whipped cream. Inspired by classic recipes like those from "The Princess Cookbook," these treats are a cultural staple, enjoyed far beyond their original Lenten ties.
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