Readers' Favorites
| 7 eggs and a lot of air - Salzburger Nockerl |  |
Mar 16th, 2010 |
Sebastian had been in charge for dessert and we prepared Salzburger Nockerl (very typical sweet souffle the city of Salzburg, Austria, is famous for).
| Thylehogichi - or how to fight a nasty cold |  |
Feb 9th, 2010 |
You’ve never heard of Thylehogichi? Well, neither have I. But THYme LEmon HOney GInger CHIli tea sounded a little stiff and boring, hence the new word creation by simply using the ingredient’s first letters…
| The incredible green cake |  |
Jun 3rd, 2009 |
Starting to slice my first baked loaf, the color had turned out much deeper than I would have remotely hoped for, in fact is was the brightest green I have come across in non-artificially colored baked goods.
| 15 Minutes to Fame - Gnocchi for Beginners. And for Braggarts. |  |
May 19th, 2009 |
But Ricotta gnocchi, where have you been all my life? This variation is even easier to prepare than the former two mentioned, taste-wise open to all kinds of flavors, and – I kid you not – they take less than 15 minutes to prepare before you can release them for a little swim in softly bubbling saltwater.
| Very British - Scones to live by |  |
May 9th, 2009 |
I could eat scones every other day and to be honest, we’re having them three or four times a week now – for the third week in a row.
| Pesto - been there, done that? Wait! |  |
Mar 6th, 2009 |
But what would you say, if I offered a different kind of pesto, one with a fairly unusual main ingredient?
| Decadence in cubes |  |
Feb 4th, 2009 |
This sweet sin has the power to convert even the most persistent chocolate and caramel haters into the opposite.
| Not-again!-dishes or stop whining already: Pumpkin gnocchi |  |
Nov 14th, 2008 |
I have become so hooked on these little Italian dumplings with the velvet-like texture, that I have to have them every other week. Last week my addiction kicked in at 9.30 pm… and a good hour later I sat in front of a plate of steaming hot gnocchi with browned pine nut butter.
| An extra dose of sunshine - Egg Ravioli |  |
May 24th, 2007 |
If your up for an not so ordinary doses of ravioli you’re in for treat: imagine a just runny egg yolk, its dark orange color which reminds of pretty sunflowers and bright sunshine and…
| Grandma Salazar's Tamales |  |
Mar 27th, 2007 |
When Nicky asked if I would mind sharing my Grandma Salazar’s recipe for tamales with d:d readers, I didn’t hesitate to say “yes!” In our family, Grandma’s tamales are like gold, and if you don’t like tamales before you’ve had hers, you will likely convert after you do…
| Canned Cakes - Baked with Love |  |
Feb 21st, 2007 |
The idea was picked up by trendy bread baked in clay pots and cakes on sticks. But trends pass by and so I almost forgot about them until I was looking for a neat little foodie gift. I not only rediscovered a great concept – 12 glasses of cake over the last two weeks certainly speak for itself – but what I found myself is the best poppy seed cake recipe I have baked so far.
| Cute, cuter, mini bagels |  |
Jan 18th, 2007 |
Generally, if possible, I always opt for the smallest portion of a snack, which makes it easier to indulge in many different varieties or flavors. Love to sample without making commitments, so to speak. Voilà, this is where the mini bagels come into play.
| Zwetschgenknödel - The last days of summer |  |
Oct 29th, 2006 |
Zwetschgen are key for one of southern Germany’s most typical and coveted cake, the Zwetschgendatschi. To me, they are key ingredient for my most treasured sweet dumplings, Zwetschgenknödel (plum dumplings)…
| Peanut butter banana bread or a bumpy road to love |  |
Oct 19th, 2006 |
Peanut butter and I go way back, we share some memorable history together. It all began with love on first sight, then we completely lost contact for a while, to finally put a happy ending to the story. So what had happened? Long story…
| Is there a better way to start a Sunday morning...? |  |
Jul 3rd, 2006 |
…but rewarded with the most wonderful pretzels and bread rolls, delivered still slightly warm once she returned. Therefore she was always well stocked with fresh yeast…
| Goodbye Käsespätzle |  |
Mar 30th, 2006 |
The cold winter months seem to have finally come to an end, making room for warmer weather. Thank god. The flip side of the coin is that many of my favorite wintry dishes will -naturally- be superseded by spring/summer recipes. And they indeed are lurking behind the corner, waiting to boot perfect comfort food such as Käsespätzle…
