Tarte flambée

Flammkuchen (Alemannic “Flammekueche”, French “tarte flambée”) originates from the French regions of Alsace and Lorraine as well as the outer south-west of Germany. A particularly thinly rolled out pastry base is spread with crème fraîche, topped with raw onions and…

Çılbır

Cilbir (roughly pronounced chilbr) is a centuries-old dish that can be enjoyed everywhere in Turkey today. It is very easy to prepare, offers incredible flavour complexity and leaves Eggs Benedict behind for us. It is ideal to enjoy Çılbır for…

Pasta alla Zozzona

Zozzona means “dirty” pasta and is the name of this dish, which originates from Lazio, the region around the city of Rome. In a sumptuous way, it combines the classic Roman pasta dishes Madame Chilipepper has created a very instructive…

Oyakodon

Oyakodon is a very popular donburi dish in Japan, which is a meal for which rice is filled into a bowl and then covered with other ingredients. For this you need dashi, the basic broth of Japanese cuisine. There are…

Mooli Paratha

Indian Chapati or Roti (meaning “flat” in Urdu and Hindi respectively) are flatbreads made from Atta, a wholemeal wheat flour. They are the simplest form of Indian bread. The word paratha is made up of “parat” and “atta” and means…

Bernese Rösti

With a few regional exceptions, Rösti is a grammatically feminine word, pronounced “Rööshti”, with a long “ö” and an “sh”. Rösti is a national dish of Switzerland and despite of or because of its simplicity delicious. It can be a…

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