My brother, Esben Brøns, has given me permission to use this recipe for coarse breakfast and lunch buns. He doesn't handle praise very well and therefore doesn't need it too often, but...

I live in the Czech Republic and the red cabbage we can buy in glass jars in the shops cannot be compared to the Danish version. As a Dane, I would think that you only ever buy a single jar...

Homemade hotdog buns are just better! The old-fashioned sausage rolls are - truth be told - a rather boring and bland affair. Once you've tried baking your own fresh, soft, delicious...

If you grow your own chillies in your garden or greenhouse, there's a good chance you can harvest quite large quantities. And you don't want them to go to waste, so you can f....

Fresh asparagus season should be fully utilised! This recipe for a quick and easy pasta dish is just one of many opportunities to enjoy some of "nature's candy". Getting your teeth into fresh...

The first time I tasted lasagna was probably 40 years ago at an Italian restaurant in Esbjerg. I was completely overwhelmed. That's probably why I still remember it. My first attempts at making my own...

The biggest difference between different types of bread - mine and many bakers' - is often the way it's shaped and baked. The doughs are similar unless you venture into poppy seeds,...

Homemade Giffler are old-fashioned, traditional bakery bread that I remember from when my parents had a bakery in the first half of the sixties. In this recipe, I'm experimenting with adding a little more flavour using rye sourdough. The sourdough ...

Lækker og let salatdressing, der får selv skeptikere til at spise salat Jeg har denne opskrift på salatdressing direkte fra en af de bedste kokke, jeg kender: Steven Trumpfheller, der har begejstret hundredvis af…

Ossobuco er en egnsret fra Piemonten og Lombardiet, hvor Milano er hovedbyen. Måske er det derfor, den ofte serveres med Risotto Milanese. Jeg kan også godt lide at give kartoffelmos til. Navnet Osso Buco henviser…