El Salvador is the smallest country in Central America and the only one situated entirely on the Pacific coast, with no access to the Caribbean. The people there are passionate about eating pupusas – thick, hand-shaped maize tortillas made from…
Guacamole
There are dishes that have been so thoroughly trivialised that people have all but forgotten what they’re actually supposed to be. Guacamole is one of them. What comes out of packets these days – mixed with garlic powder and other…
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…
Soupe au pistou
Soupe au pistou isn’t a recipe. It’s a principle that goes like this: take whatever the season has to offer, cook it gently in water, and finish it off with a mortar full of basil, garlic and olive oil. The…
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…
Makheua Yao Pad Tao Jiao
We came across this dish in the historic centre of Bangkok and are keen to share it with others, as it’s a delicious example of the cuisine that has developed in Thailand through Chinese influences. Meat is a common ingredient…
Yoğurtlu Makarna
Yoğurtlu Makarna literally translates as ‘noodles with yoghurt’. Makarna is borrowed from the Italian word maccheroni. This Turkish dish combines hot noodles with cool garlic yoghurt and chilli butter. Other ingredients include ground beef or Turkish garlic sausage (sucuk) and…
Chocolate Nemesis
Since the late 1980s, London’s Hammersmith has been home to the now iconic River Café, which has also been awarded a Michelin star since 1997. Founded by Ruth Rogers and Rose Gray, the restaurant cooks with great ease according to…
Choux pastry – the basics, explained
Fasnet – the Swabian-Alemannic carnival – has just ended. A time between the end of winter and the beginning of Lent, historically shaped not only by jesters and masks, but also by rich, fatty cooking: whatever butter, lard, and eggs…
