There are places you visit for the food, and places you visit for the story. There are rare gems like the Historic Bratwurstküche „Zum Gulden Stern“ in Nürnberg. Here, both the food and the story are so deeply intertwined. You can’t quite tell where one ends and the other begins. Tucked away in a quiet corner of the old town, the little half-timbered house appears … Continue reading The Historic Bratwurstküche in Nürnberg
Whenever I return to Germany, I always stop by the local bakery. There’s something comforting about walking into a Bäckerei in the morning — the scent of fresh bread and the bustle of regulars picking up their seeded German Rolls baked with a Kochstück. My favorites, these rolls are hearty and nutty, topped with sesame, poppy, or flax seeds. They’re nourishing and satisfying, perfect with … Continue reading Baking the perfect German Rolls with Kochstück
European Oatmeal cookies or Haferkekse have a charm all their own. They’re lighter, crispier, and more rustic than the thick, chewy American versions — the kind of cookie you’d find in a small bakery tucked along a cobblestone street, or on grandmother’s kitchen table. They’re simple, honest, and full of the kind of flavor that comes from toasting oats in real butter and letting the … Continue reading Thin European Oatmeal Cookies (Haferkekse)
There are flavors that linger long after the moment has passed — and for me, one of those came from a quiet corner of the Passau Christmas market. I was wandering between stalls, the scent of roasted nuts and mulled wine in the air, when I came across something unexpected: flame-grilled Salmon, served on a cedar plank, with a dollop of Creamy Honey Mustard on … Continue reading Creamy Honey Mustard— A Taste of Passau’s Christmas Market
Some recipes feel like treasures, and Bienenstich or German Bee Sting Cake has always been one of them. Yet, during the holidays, I often crave something smaller and shareable. That’s how these Bienenstich cookies came to be: all the flavor of the original in a delicate little treat. These cookies capture everything I love about the traditional cake — the honey‑almond crunch, the buttery base, … Continue reading How to Make Bienenstich Cookies Step-by-Step
Some cakes evoke sunshine, even in winter, and this Peach Streusel Cake is one of them. Quick to make and wonderfully juicy, it features a Short crust base, creamy Vanilla Pudding layer, sweet Peaches, and crunchy Streusel. It’s like summer on a plate—perfect for sharing with friends or family over coffee. As a child, I adored peach cakes. My favorite was a simple peach sponge … Continue reading Delicious Peach Streusel Cake Recipe
Are you baking your Christmas cookies yet? Here is a delightful and versatile Cookie Dough recipe! One basic dough = many delicious varieties! Enjoy experimenting this holiday season! It’s not just for cutting out shapes, but for all kinds of delightful shortbread cookies in every imaginable shape and variation. You can easily add ingredients like cocoa powder, cinnamon sugar, chopped nuts, poppy seeds, and much … Continue reading Easy basic Cookie Dough – many Varieties
Sweet and Sour Red Cabbage, known as Rotkohl in northern Germany and Blaukraut in Bavaria, is a beloved side dish that brings color, flavor, and tradition to the table. Its balance of tangy vinegar and natural sweetness from apples makes it a staple at festive meals, especially Christmas, alongside roast goose, duck, or pork. Growing up in Bavaria, this dish often appeared at holiday tables, … Continue reading Blaukraut, the German Sweet and Sour Red Cabbage
