There’s something about a good pasta salad that makes it the star of any outdoor gathering. The Alsatian Pasta salad is perfect for a sunny barbecue and it suits a casual lunch on the terrace too. This dish always delivers comfort, color, and flavor. I first fell in love with this particular pasta salad while visiting the French Alsace region, in the charming town of … Continue reading Delicious Alsatian Pasta Salad Recipe
On a crisp autumn journey through the Black Forest, en route to the storybook town of Colmar, I tasted a dish that felt like a warm embrace: Gratin Dauphinois. This creamy potato casserole, hailing from the Dauphiné region in southeastern France, is simplicity at its most elegant. With just a handful of ingredients—potatoes, cream, garlic, and a touch of butter—it transforms into a side dish … Continue reading Gratin Dauphinois, a French Potato Casserole
Gnocchi, pronounced “Njocki”, may appear simple, but their flavor reveals their uniqueness. These small Italian dumplings are traditionally made from potatoes, semolina flour and egg. The dough is rolled into ropes, cut into bite-sized pieces, and shaped with a fork or Gnocchi board to create ridges that hold sauce perfectly. Buy your Gnocchi board here on Amazon Semolina Flour can be bought here on Amazon … Continue reading Gnocchi di Patate, a potato pasta with Italian origin
In the Bavaria of my childhood, Sundays felt ceremonial. The day began with church bells echoing across the village, followed by kitchens bustling to life. By late morning, the aroma of Schweinebraten — Pork Roast with crackling skin — mingled with simmering red cabbage and always included Potato Dumplings. Potato Dumplings – A Taste of Home, Tradition, and Sunday Comfort “Halb und halb,” meaning “half … Continue reading Easy Recipe for traditional German Potato Dumplings
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
I was in the vegetable section of the grocery store the other day and found a Savoy Cabbage. I remembered that my mother used to make a creamed Cabbage vegetable dish at family gatherings. Continue reading Wirsinggemüse, a creamed Savoy Cabbage dish from the Franconia region
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
This is a recipe I have prepared a couple years ago, and it was so delicious I felt like I need to write about. Once prepared, it tastes so good, like it was made by a Chef at a fancy restaurant. It doesn’t only look appealing, it is fragrant and delicious. Sweet potatoes are not common in Europe, so I call this dish an American … Continue reading Fancy roasted Brussels Sprouts with sweet Potato
