may the taste be with you
In Germany, the asparagus season is an important event that is celebrated every spring. Wherever you eat, traditional inn or fine dining: asparagus everywhere. The classic is of course the delicious recipe of white asparagus and hollandaise sauce, but there…
For us, carbonade flamande is the Flemish answer to boeuf bourguignon and we cannot claim to prefer one dish to the other. The central element of the dish is dark beer, whose bitterness is balanced with the sweetness of raw…
In the countries of the Levant, the eastern Mediterranean, cauliflower is often roasted, which brings out its full flavour potential. Here is a vegan preparation from Lebanon that is fantastic as a side dish, part of a menu or even…
Anyone who watched the movie “V for Vendetta” has seen the egg in a basket. It is a simple but often forgotten form of preparation that gives free rein to the imagination and is perfect for a surprise Sunday breakfast.…
Anyone who has eaten Moussaka in a Greek restaurant inside or outside Greece is unlikely to have put this dish on the shortlist of highlights of this cooking culture. Which is an absolute shame, because it’s utterly delicious if you…
Our next ramen is based on a chicken broth and gets its typical character from sesame paste, garlic and doubanjiang, a Chinese spice mixture of chilli and fermented beans. In contrast to what we explained with our vegan shoyu ramen,…
Spaetzle originate from Swabia and are a popular side dish, especially in the south of Germany. We have described here how to scrape them traditionally by hand, including quantities for the dough. An alternative are kitchen appliances that can produce…
We have already explained what is meant by the term tagine. We have presented another delicious tagine with artichokes here. Today’s recipe is better prepared in a large saucepan than in a tagine, so the special cooking vessel is not…
The name of this flat bread comes from the Arabic word for “rolled.” Rolling gives this bread a remarkable texture: it is extremely crispy on the outside and has the texture of a puff pastry or croissant on the inside…
A “Strammer Max”, which can be translated as “Stalwart Max”, is a seemingly uninspired preparation of German origin that used to be quite common longer ago and can sometimes still be found on menus in old inns. However, it tastes…
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