This original Pizza dough recipe is from an Italian Pizzeria owner in Naples, and is simply tastes unique. Best of all, it has quality simple ingredients you can easily make the dough yourself at home. Top your pizza dough as you like, or make pizza bread, Garlic Knots or pizza sticks from the dough Continue reading Make Perfect Neapolitan Pizza at Home
Who hasn’t heard of the wonderful magic associated with cabbage or the benefits of cabbage soup? Even if you you leave out the hamburger meat, you’ll find that the remaining ingredients still hold a lot of health benefits. A medical professional informed me that the vegetarian variation of cabbage soup serves as a detox on four different levels: the digestive system, lymphatic system, cardiovascular system, … Continue reading Healthy German Cabbage Soup for Detox
There’s something deeply satisfying about baking bread—especially the kind that asks for patience, not perfection. My no-knead German loaf, baked in a Dutch oven and studded with cranberries and walnuts, is a recipe I return to again and again. It’s hearty, fragrant, and just a little festive—perfect for chilly mornings and holiday gatherings. I often make it in the winter months, when the house is … Continue reading No-Knead German Bread with Cranberries and Walnuts
On my Romans in Rhineland fact finding trip I became interested in bread baking like it was done in the antiquity. After some research, I plunged into baking the bread like the Romans did as depicted in paintings, and found as carbonised loafs in ovens of Pompeii. Continue reading Panus Quadratus, the Bread of ancient Rome
Chanterelles, or in German Pfifferlinge, are golden yellow mushrooms that are widespread in Europe and found on the menu late July to end of September. The Chanterelle has been a very popular edible mushroom since ancient times and is still in great demand today. The attractive appearance, fine taste and versatility are just a few of its advantages. It is undisputedly a seasonal harvest highlight … Continue reading Chanterelles (Pfifferlinge), a popular edible Mushroom
During my visit to the charming town of Spitz in Austria’s Wachau Valley, I had the pleasure of tasting Marillenknödel, or Apricot Dumplings, at the Mariandl Hotel and Restaurant. These golden dumplings were filled with sun-ripened Marillen—an aromatic apricot unique to this region with a protected designation of origin. The experience was unforgettable, and I knew I had to bring a taste of it home. … Continue reading Experience the Taste of Wachau with Apricot Dumplings
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
Whenever in Würzburg I visit my friends, the sisters Margarete and Anneliese. The Schwarzmann’s have a 100 year history in the hospitality field (Hotel Stadt Mainz). Anneliese, the former chef, is known for baking the most scrumptious Apfelstrudel World famous and popular from the Royals of the House of Habsburg. Whether Apfelstrudel or Topfenstrudel, they are the absolute dessert in the international gourmet kitchens. The … Continue reading Anneliese’s scrumptious “Apfelstrudel” or Apple Strudel
