"Homemade" might the best word to describe the work of cookbook writer Bea Ojakangas.
But it's also the title of her new food memoir, which includes recipes, of course.
In 29 cookbooks, she's mapped out the best ways to make everything from soup to dessert, with an emphasis on the Scandinavian and Nordic traditions of northern Minnesota.
Ojakangas join All Things Considered host Tom Crann to chat for this week's Appetites.
Use the audio player above to hear their conversation, and see below for a recipe from Ojakangas.
Almond cardamom scones
By Bea Ojakangas
Makes 24 scones
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon freshly ground cardamom
1/2 cup sugar
1 cup chopped almonds
1 cup (2 sticks) unsalted butter, frozen
3 large eggs
1/2 to 2/3 cup plain yogurt or buttermilk
1 tablespoon sugar
Preheat the oven to 400 degrees. Lightly grease a large cookie sheet or cover with parchment paper.
Combine flour, baking powder, cardamom, sugar and almonds in a large bowl. Grate the frozen butter onto the flour mixture.
Mix the eggs and 1/2 cup of the yogurt or buttermilk in a small bowl. Add to the dry ingredients and blend quickly, just until a dough forms. (Add a bit more yogurt or buttermilk if needed.)
Using an ice-cream scoop, place mounds of dough on the cookie sheet, about 3 inches apart. Sprinkle tops with the sugar.
Bake 8 to 10 minutes until light brown. Cool on a wire rack. Serve warm.