Chinese chili oil is a great companion to Asian dishes, but also peps up other foods with its spiciness and complex flavour. It is easy to make and can be stored in a dark place at room temperature for up…
Parmigiana di Melanzane
Parmigiana di Melanzane is an absolute classic of Italian cuisine, those who love eggplant and Parmigiano – and who doesn’t? – will be delighted. A good parmigiana is creamy and tastes fruity and deeply sunny. An enormously simple, vegetarian dish…
Savoy cabbage rolls in braising sauce
Wet and cold weather, we feel like classic home cooking: “Wirsingrouladen” (German) or “Wirsingwickel”, as they are called in Bavaria. More often white cabbage is used, in which case it would be “Kohlrouladen” or “Krautwickel”. Both are delicious. This dish…
Karē Raisu – Japanese Curry
Karē (カレー), derived from the English word curry, is one of the most popular dishes in Japan, especially in households. It is mostly eaten with rice and is then called Karē Raisu. A Japanese curry is very different from other…
Pizza dough – specifically for the household oven
Pizza is a kind of sanctuary, so let’s be very clear right up front: We are not arguing for or against any other recipes or types of pizza, certainly not Neapolitan. So sheathe your swords right now. This recipe is…
Tomato Ketchup
Ketchup, as it is spelled today, has a long and a short history. Its antecedents probably originated in Asia and did not have much to do with today’s best-known method of preparation. It was rather a fish sauce with other…
Sheng Jian Bao
This delicious street food speciality from Shanghai is crispy and fluffy at the same time, the filling tastes spicy and fresh. Although they are a bit of work, we can only say: it’s worth the effort! These dumplings taste best…
Ragù Classico
In Bologna, this beautiful city with its delicious food, they don’t serve “bolognese”, but ragù. This sauce is not eaten there with spaghetti either, because it is too thick for such fine pasta and therefore does not go together harmoniously.…
Tom Kha Gai
Tom Kha Gai (“ต้มข่าไก่”) is a Thai dish with wonderful flavour complexity that is surprisingly easy to prepare. Tom (ต้ม) means “cooked”, Kha (ข่า) means “galangal” and Gai (ไก่) means “chicken”. We show here how to cook this most popular…
Red Curry Paste
We have already explained a few things about curry pastes, namely the Massaman paste, which you should definitely try. Today, we will focus on one of the central Thai curry pastes, which is even easier to make. Again, cut the…
