After four exciting days in Munich, I drove about 90 minutes southwest towards Füssen with a short stop in Murnau (Staffelsee). It has been about 25 years and I was anxious to visit Füssen, which is nestled near a cluster of majestic Bavarian mountains and a view to several castles where King Ludwig II had lived. Continue reading Füssen and it’s amazing Castles and Mountains
We ate these delicious Spinach dumplings after a short climb up a mountain to the rustic Buzihütte restaurant near Innsbruck, Austria. Afterward we sat with the locals and sang Continue reading Savoring Spinach Dumplings: A Tyrolean Delicacy
During my visit to the charming town of Spitz in Austria’s Wachau Valley, I had the pleasure of tasting Marillenknödel, or Apricot Dumplings, at the Mariandl Hotel and Restaurant. These golden dumplings were filled with sun-ripened Marillen—an aromatic apricot unique to this region with a protected designation of origin. The experience was unforgettable, and I knew I had to bring a taste of it home. … Continue reading Experience the Taste of Wachau with Apricot Dumplings
Some dishes are more than just food—they’re time machines. For me, Dampfnudeln are exactly that. These fluffy, steamed yeast dumplings were a regular at our weekday table. They were often served with a comforting bowl of potato soup. I can still picture the steam rising from the pot, the scent of browned butter and milk wafting through the house, and my mother—focused, calm, and quietly … Continue reading Dampfnudeln, a German steamed Yeast Dumpling
There are many versions of Potato soups, I like the one I ate in Vienna, it had “Steinpilze”, a mushroom that grows in the Forests of Europe. I wanted to recreate this soup once at home. A similar mushroom I could find were the brown Baby Bella mushrooms. Continue reading A Potato Soup I remember eating in Vienna
As the Fasching season rolls in—bringing with it laughter, costumes, and the joyful chaos of Carnival—I find myself drawn to one of Germany’s most beloved treats: Faschingskrapfen. These golden, jam-filled donuts are a staple of the season, and for me, they’re more than just a pastry. They’re a memory, a tradition, and a playful nod to the joy of celebration. Growing up in Germany, I … Continue reading Faschingskrapfen – German Carnival Donuts
Cover photo above: Work of a Peony Rose painter anno 1784, a painted filk art headboard in the Ackerhus Museum. The fillings show the two seasons of Spring and Summer in the form of two women. When King Maximilian II of Bavaria (1811–1864) wanted to connect to the peasants, he began actively promoting the art and customs of the people in the 19th century. With … Continue reading Traditional painted furniture, the “Bauernmöbel”
Salzburger Nockerl are airy and soft, resembling delicate vanilla-flavored dumplings akin to a Souffle. Like many delightful Austrian desserts, this dish boasts a rich history. The Nockerl originated in Salzburg during the 17th century. There are places that linger in your memory not just for their beauty, but for the flavors they gift you. For me, Café Mozart in Salzburg is one of those places. … Continue reading Salzburger Nockerl, a fluffy Souffle with a rich History
