Anyone buying a bottle of Sriracha today is most likely purchasing a product from one of the three largest manufacturers: Sriraja Panich and Flying Goose from Thailand, and Huy Fong Foods from California. The original – the sauce that gave…
Roasted asparagus with miso butter
It’s asparagus season and here in Germany, asparagus is then constantly eaten all over the country – especially white asparagus, which is only available every year between the end of April and St. John’s Day on June 24. Many cook…
Braided Yeast Bread
The braided yeast bread is ubiquitous in Germany, but isn’t a German phenomenon – it’s a global one. The idea of braiding sweetened yeast dough appears in so many cultures that you could almost think people invented it independently. And…
Scrambled eggs
Cooking with eggs is a versatile art, which is why we believe it is important to explain all the basic methods. This may sometimes seem trivial, but it is by no means so, as the (not so) simple act of…
Oeuf Cocotte
Eggs are probably the most versatile of all foods. Entire books have been written about what you can prepare with eggs. Therefore, we also attach importance to explaining the different basic preparations of eggs one by one. We have already…
Crispy fried onions
Few things taste as delicious as crispy fried onions. When stored correctly, they have a long shelf life and are ideal for enhancing countless dishes. Not only do they add wonderful flavour, but also a crunchy texture. There are many…
Pasta with chanterelles
It is the season for chanterelles again and we feel we have to include this short recipe outside of our weekly rhythm. In addition, a reader pointed out a similar preparation to us last year and we want to share…
Crackling lard
Lard, or crackling lard, is older than any kitchen we know of. Wherever pigs were kept – and in Central Europe, that was virtually everywhere since the Neolithic – the slaughter yielded fat that was simply not thrown away. When…
Inside-out bacon sandwich
In the Netherlands, ‘Koffie verkeerd’ is a latte made with 2/3 hot milk and 1/3 coffee. So it’s coffee “the wrong way”, the German equivalent is the word “verkehrt” and it can mean the same as “umgekehrt”, which translates to…
Monte Christo Sandwich
The Monte Cristo sandwich is a dish that combines two well-known culinary concepts: the croque monsieur and pain perdu or French toast. For our recipe for a club sandwich, refer to this link. We have described how to prepare a…
