Nea Arentzen
Scandinavian inspired recipes & more
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 171 | Founded | 3 years ago | Last Issue | 8 days ago |
| Active | |||||
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neaarentzen.substack.comLatest Issues
On Being Swedish-American
I realize that after doing this for many years, I’ve never written a newsletter or made a video explaining my background as a Swedish American in the food space, or really, done any sort of formal introduction. Some of you may have found me...
The Sunday Newsletter
Hi! Happy Monday (supposed to be Sunday)! While I totally meant to post yesterday, I’m getting to this a little late–I wasn’t feeling my best yesterday, but I hope everyone’s had a good week!
We’re getting further and further from Midsumme...
Raspberry Crisp
Swedish Hallonsmulpaj
One of my favorite easy summer desserts! It comes together in about 10 minutes and is the perfect combination of tart and sweet. It bakes out pretty thin, and because of that, the raspberries (or whatever berry you us...
Pickled Herring with Potatoes, Jammy Eggs, Brown Butter & Horseradish Crème Fraîche
Happy Misdummer to everyone! While Midsummer is technically today in Sweden (always a Friday), lots of people–including me–will celebrate tomorrow, on Saturday. And if you don’t plan on celebrating at all, you could make this regardless as...
How to make this 60-person wedding cake
Vanilla sponge, crème mousseline, berry jam, fresh strawberries and raspberries. Makes one 26x9-inch cake or one 13x9-inch cake.
I can’t imagine many of you are going to make this recipe, but just in case someone has been put in charge of...
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Authors
The writers behind this newsletter.
Recipe developer & content creator formerly at Food52 [email protected]
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