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
There are certain dishes that feel like they carry entire cities within them—aromas that whisper of cobblestone streets, slow afternoons. The kind of cooking that insists you pause and savor life. For me, Osso Buco, a veal shank, is one of those dishes. Every time I make it, I’m transported straight back to the Antica Trattoria della Pesa in Milan They served Ossobuco on the … Continue reading Osso Buco: A Taste of Milan in my Kitchen
There’s something deeply comforting about traditional German dishes—especially the ones that come with a bit of folklore and a lot of flavor. Falscher Hase, or “False Hare,” is one of those recipes. Despite its name, there’s no rabbit involved. Instead, it’s a beautifully seasoned meatloaf, often stuffed with hard-boiled eggs. It’s rustic, satisfying, and full of character. I decided to make Falscher Hase on a … Continue reading “Falscher Hase”, a German Meatloaf
Today I was thinking about what to make with the chicken tenders I purchased yesterday. I’ve had Chicken Marsala at various Italian restaurants across America, and it’s one of my favorites. I’m curious why I’ve never come across this dish on an Italian menu while dining out. Salvatore Musso, a Sicilian wine broker, played a crucial role in introducing this delightful and flavorful meal to … Continue reading Origin of Chicken Marsala: From Sicily to America
Sticky post
Whenever I’m away from Germany, there’s one thing I crave almost immediately: Fleischsalat. That creamy, tangy meat and pickle salad is the first thing I buy from the local butcher as soon as I arrive back in my hometown of Würzburg. It’s not fancy, but it’s deeply satisfying—comfort food in its purest form. There’s something about the way the butcher prepares it: the perfect balance … Continue reading Fleischsalat: A Taste of Home from Germany
I have seen Stroganoff prepared at eating venues in all variations, even by Star chefs. I’ve really never eaten this dish at a restaurant, so today I’ve planned to prepare this meal at my house to satisfy my husbands cravings. Traditionally, beef stroganoff is made with tender cuts of beef such as filet mignon, sirloin, top round or ribeye steaks. These cuts are flavorful and … Continue reading Beef Stroganoff, a favorite in our house
There are dishes that feed the body, and then there are dishes that feed the soul. Paella, for me, is firmly in the latter category. It’s not just a recipe—it’s a memory, a moment, a promise of adventure. I first tasted it in the heart of Barcelona, just days before embarking on a Mediterranean cruise. It was Fall 2022, and the city was alive with … Continue reading Paella, a traditional Spanish cuisine
Every few weeks I have a craving for a good quality Wurst that I can eat with my home baked Bauernbrot (German crusty bread). Living in the American South it’s not easy to find a good variety of Deli meats. I like to make my own so I know the quality and what’s inside. I found the Ham-maker “Schinkenfee” on Amazon which made Wurst processing easy. Continue reading Bierschinken made with the “Schinkenfee”
