If you’re Katie Lee, start with a dollop of fame (marriage to Billy Joel), parboil a couple of cookbooks, marinate on the morning shows and serve a spec TV pilot.
Why do people aAlways order ginger ale when they fly?
Many bottles are made with animal products, but you can find ones that aren't.
Recent massive snack recalls are turning attention to HVP, a "substitute" for MSG that's basically the same thing.
Can chickens save the desperate housewife?
When scratching my head for how to finish off an elaborate Christmas menu including sumptuous roasts, geese or ducks, clearly something in the freezing department is the only indulgence I can think of.
The upside in working for a cookbook publishing house is the higher affinity people have concerning food, that’s at least what my experience tells me and probably not really unexpected. Our semi-regular meetings are usually held in different places. When we meet at a restaurant or coffee bar for instance, the choice is typically led [...]
Funny and strange coincidences definitely spice up life…don’t you think so, too? Odd things like bumping into an old friend from school a 1000 miles away from home? Or picking up the phone to call somebody – just to find out that this person wanted to give you a call the very same second and [...]
Why 99? It could have also been 78 or 104, who counts when it comes to favorite cakes. And I do have many many favorite ones: the quick poppyseed cake is one of them (no matter if baked the original way or in a jar), this chocolate cake as well as this Nutella banana combo [...]
Sometimes colloquial food names can give foreigners a major headache. Fleischpflanzerl. Fleisch- What? The Bavarian term for fried meat balls or patties is definitely one of them. Or do you think the combination of the words Fleisch (=meat) and Pflanzerl (=little plant) really makes sense? Fleischpflanzerl/meatballs oriental style – with carrot-sesame salad
Recipe source: [...]
I streamlined Petra’s recipe a little bit, because the last time I prepared this tasty bread, I was running out of time. Nevertheless it tasted deee-li-cious.
This nutty goddess of a bulgur salad, mixed with cranberries and a hint of lemon has made my weekend. Well, Friday evening. Saturday afternoon. And even the grey and cloudy Sunday morning became a friendlier one while…
One of the most satisfying moments in a kitchen has to be the successful attempt to (re)create a dish from scratch, without a recipe & no ingredients given, merely the recollection of what it tasted like when you enjoyed it. A dish for instance that you had at a restaurant or a store-bought something rather.
When I was a kid, my mum often asked me in the morning what I wanted to have for lunch after school and chances were high that my first or second choice would have always been thin pancakes filled with jam and cinnamon sugar – it was nonnegotiable, from my point of view.
One small detail in his book struck me the most – he had used an ingenious method to poach an egg. In case your Easter plans warrants a poached egg, why not try this for yourself?
A really good tomato soup will always have a front row seat in my virtual “I hope nobody is watching me licking the soup bowl clean” – list. Quite likely, a well done tomato soup will even outrun the most comforting potato soup as well as a bowl …
Spotting Mav’s cookie recipe (herself inspired by Camilla), the sloppy piles on my desktop all of sudden became less important… Christmas cookie baking was overdue! Totally overdue. My annual routine…
Little miniatures of their larger cabbage brothers, it’s hard to not love these leafy green cuties – but not quite impossible. They were my childhood’s nightmare, an acquired taste coming at costs I wasn’t will to pay.
Sometimes I have to think about a topic for some time, but when Anja (happy “sneaker” and 24/7 busy business girl) asked for a speedy dinner option to not always have to give in to the same pasta creations, I told her about my latest fast food addiction: filled Crêpes, autumn-style.
On a balmy night in mid-August, we sat on our patio with friends enjoying food and wine of the season. For the “contorni” course, I served a late-summer rendition of…
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