Apples and Streusel are the dream team of late summer and fall — fruity brightness meets sweet, buttery crumbles. It’s simply heavenly. One of the reasons I adore this cake is how quickly it comes together. In just about 15 minutes, it’s ready to go into the oven. Perfect for those moments when you need something delicious in a hurry. And if guests show up … Continue reading Why I Love Apple Streusel Cake (Apfelkuchen mit Streusel)
One of my favorite food memories comes from a sun-soaked afternoon during our Greek Isles cruise, with the Aegean’s impossibly blue waters and a breeze hinting at salt and wild herbs. Here we had a fantastic Gyros with soft Pita bread. When our ship anchored off Santorini, we took a tender boat ashore, surrounded by whitewashed houses stacked like sugar cubes on the cliffs. My … Continue reading Greek Flat Bread, Soft Pita on the Greek Isles
There’s nothing quite like the scent of fresh Brötchen wafting through a German bakery in the early morning—crisp crusts, golden tops, and that unmistakable aroma of warmth and tradition. I’ve always loved those crusty rolls, especially the ones with a crackly exterior and soft, airy crumb. But when I’m far from my favorite German bakery, I turn to my own kitchen. These no-knead rolls are … Continue reading German Brötchen: Easy No-Knead Homemade Rolls
A Taste of Tradition: German Egg Salad with Fresh Dill There’s something joyful about discovering fresh herbs during the colder months—particularly in November when an indoor farmers market presents you with aromatic bunches of dill. I couldn’t help but take two home, stashing one in the freezer for wintertime soups and stews, while allowing the other to inspire a traditional comfort: German Egg Salad. This … Continue reading Authentic German Egg Salad with Dill
Palatschinken are Austria’s answer to Crêpes—thin, delicate pancakes that are slightly thicker than French Crêpes but thinner than American pancakes. They’re traditionally served rolled up like jelly rolls, filled with sweet or savory fillings, and dusted with powdered sugar. Last October, I spent some time at a B&B in Austria close to Salzburg. The charming Alpine-style house reminded me of my favorite TV series, “Der … Continue reading Palatschinken, a sweet Austrian Pancake Dessert
I don’t know what possessed me today. Maybe it was the crisp Autumn air, maybe the golden leaves swirling outside—or maybe it was the shiny new Spätzle maker I picked up at a warehouse sale. Whatever it was, I found myself in the kitchen, apron on, ready to try something new: Pumpkin Spätzle, shaped as Knöpfle—those charming little buttons made of dough that are as … Continue reading Delicious Pumpkin Spätzle Recipe for Autumn
Vienna has a way of slowing time. You enter a traditional coffee house, and the world softens — marble tables, dark wood paneling, waiters in crisp jackets, and the gentle clatter of silver spoons against porcelain cups. One chilly afternoon, I settled into a corner seat, watching the city pass by outside when a plate of warm Buchteln arrived at my table. They looked almost … Continue reading A Taste of Vienna: The Buchteln that followed me Home
When I gave baking classes several years ago, I invited about 10 Ladies over to bake breads and baguettes. I had prepared the dough a day before, so I did my demonstration The house smelled heavenly while baking. Afterward, we all sat down. We tasted the freshly baked bread with some of my homemade French Liver Pate and Cheeses. While preparing my German Bauernbrot I … Continue reading Authentic French Baguette (no knead)
