According to a widespread legend, this dish goes back to the Italian Carbonari, who made charcoal in the Appenine mountains. It is said this Spaghetti dish was cooked over a fire in a cast iron pan during their breaks. Continue reading Spaghetti Carbonara – a legendary Italian pasta classic
To make one thing clear, the Spaghetti Bolognese dish is not an Italian invention. Nevertheless, you can often find it on menus in many other countries prepared in different ways. The name “Spaghetti Bolognese” is actually used when you mean the long pasta that is served with minced meat sauce. So whenever I am in the mood and tired of the common red Spaghetti sauce I use the recipe below. Continue reading What? Spaghetti Bolognese not from Italy??!!
On our way south toward the Black Forest, we stopped for a couple of days at friends’ home near Stuttgart. That’s where I tasted my very first Maultaschen. At first bite, they reminded me of oversized Ravioli — soft dough, savory filling, and that comforting broth. I wondered whether there might be an Italian influence behind them. What I discovered was even more fascinating. The … Continue reading Maultaschen: A Swabian Culinary Tradition
A great spread for parties is this decadent French Liver Pâté! Sometimes I have a craving for Liverwurst. I have made the Pfälzer before, this one is different. French Liver Pâté is made with Chicken Liver and a shot of Cognac, Brandy or Sherry cooking wine Continue reading Smooth French Liver Pâté Recipe
In Germany, many eagerly anticipate enjoying the flavorful seasoned goose legs, succulent goose breast, or snacking on crispy goose wings during the festive season. Are you considering having a traditional Christmas Goose as part of your holiday meal this year The goose is often viewed as being too fatty by some, but with proper preparation, they will be pleasantly surprised. If your guests seem hesitant, … Continue reading How to Prepare a Perfect Goose for Christmas
How to make the juiciest Turkey with the crispiest skin, and will also cook in a fraction of time. There is an easy technique. You can just cut out the backbone by “spatchcock” your bird, also called “Butterflied Turkey” If your turkey is natural and has not been brined or pre-seasoned, you brine it first with directions below: Spatchcocking a turkey before brining allows the … Continue reading Spatchcock a Turkey?
There are meals that linger in memory long after childhood, and for me, Sauerbraten is one of them. Every other Sunday, the sweet‑and‑sour aroma would fill our home — tangy vinegar, warm spices, and the deep richness of beef slowly braising. It’s a dish you don’t forget. Some people need time to develop a taste for Sauerbraten, but once you do, it becomes a favorite. … Continue reading My Mother’s tangy Sauerbraten: a Sunday Tradition
The true Döner was discovered 1867 by Iskender Efendi (Master Alexander), the original family restaurant is located near Istanbul (Bursa), Turkey, where the Iskender brand is very popular. The Döner at their family restaurant is the original, made with lamb. The basics remain the same, beaten slices of meat are seasoned with local herbs and spices, skewered on a spit and grilled vertically. Continue reading Döner, a popular street food
