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
Salzburger Nockerl are airy and soft, resembling delicate vanilla-flavored dumplings akin to a Souffle. Like many delightful Austrian desserts, this dish boasts a rich history. The Nockerl originated in Salzburg during the 17th century. There are places that linger in your memory not just for their beauty, but for the flavors they gift you. For me, Café Mozart in Salzburg is one of those places. … Continue reading Salzburger Nockerl, a fluffy Souffle with a rich History
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
Some salads are just side dishes. Others—like this one—are stars in their own right. My Spinach Salad with Mandarin Oranges and Walnuts is vibrant and satisfying. It checks all the boxes. It is low-carb and adaptable for vegetarians. It is bursting with flavor and texture. It’s a dish I return to again and again, especially when I want something light yet nourishing. The beauty of … Continue reading Spinach Mandarin Walnut Salad Recipe
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During a summer holiday in Hallstatt, I tried Käsespätzle, or Käsespatzen as locals called it. Served hot in a rustic pan, the dish featured tender Spätzle noodles layered with grated cheese and topped with golden fried onions. The waiter explained it was typical Austrian comfort food—and I understood why with my first bite. One of my favorite memories from our stay in Hallstatt is the … Continue reading Käsespätzle: A Taste of Austrian Comfort Food
Mid-April in Germany marks the beginning of something truly special—white asparagus season. Known as “Spargel,” this pale, tender vegetable is more than just a springtime crop; it’s a culinary event. By early May, nearly every restaurant in Germany features Spargel dishes on their menu, from soups and salads to plates dressed in velvety Béchamel sauce. For me, Spargel is a taste of home, a reminder … Continue reading Delicious White Asparagus Soup for Spring
One of my favorite condiment or side for my Christmas dinner table is an Apple Cranberry Chutney that will go with Beef, Pork, Poultry, or whatever you like. It’ll taste definitely better than the store bought one, and can be prepared in only 16 minutes. I received lots of complements at the dinner table
