Poached, roasted & drunk - The stone fruit jar in our fridge
June 27th, 2013

Summer is not an easy season for a food writer. You’d think that having choices is good, but in reality the abundance of colorful fruit at my grocery shop drives me nuts. I just can’t make up my mind what to cook or bake first, ending up – each and every time – with way too much stone fruits and berries. Every. Single. Time.

stone fruits

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Breadly Pleasures called Bialystoker Kuchen. Or Bialys.
May 23rd, 2013

Ever since Oliver has taken up bread baking with his own sourdough, my bread baking has decreased – he’s just too good at it. But rolls, buns and similar are still my business. So today you’ll get a new recipe video of a Jewish favorite you might not even have heard of yet, unless you live in NYC or have a broader knowledge of its culinary intricacies…

Bialys

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Pink in Disguise - The Tipsy, Nutty, Chocolatey Cake
May 6th, 2013

If you ask culinary inclined people what their very first memories about helping in the kitchen are, most would likely respond with “baking a cake” or “baking cookies”. Not sure why this seems to a have turned into such a stereotype, but maybe it has to do with the mess we created and the fun we had in doing so?

tipsy chocolate cake

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Scones with fresh ramps & cheese - An old favorite goes savory
April 23rd, 2013

One of the most-loved recipes on delicious:days is this scones recipe. It is super simple to prepare, the results are light and fluffy and its versatility makes it a winner. What stroke me in hindsight is, how come I never prepared a savory version of them?

scones

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Links from the Food Universe - Weekly Compilation NO.7/13
April 8th, 2013

News from the food universe that are informative, will make you laugh or simply scratch your head.

130408-fc01

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Meringue-Tarteletts with Passion Fruit Curd - Recipe with Video
March 31st, 2013

When skimming through cookbooks or food blogs there are certain recipe steps that instantly kill my enthusiasm to make the respective dish any time soon or ever. “Blind bake/line with parchment paper/fill with dried beans” probably belongs to my anti-fave top three – it kills me every time and I would rather skip the recipe altogether.

Meringue Tarteletts

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