Sometimes you are ready to cook. You are psyched. But what to make? Sometimes trying to figure out what to make can be the hardest part. And once you figure out what you want to make, you have to see if you even have all of the ingredients. That is why I like ingredient specific […]
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They say you shouldn’t judge a book by its cover but that’s exactly what I did with The River Cottage Curing and Smoking Handbook by Steven Lamb. When I first got a copy of the book in my hands my first thoughts were: textbook. The book is not only hardbound but a rugged, solid hard
When I heard about the concept of Teri Lyn Fisher and Jenny Park‘s new cookbook The Perfect Egg I was extremely intrigued. The book is a “fresh take” on egg recipes for “morning, noon, and night,” to quote the book cover’s byline. As someone who frequently returns home from work, tired and with little or
While I might unintentionally fling flour all over the kitchen from time to time — I’ve gotten better; I’m not nearly as messy a baker as I once was. It’s amazing what practice can do! — I’m not the only one in our household that is guilty of making a mess in the kitchen. My
I don’t have a literal culinary bucket list but I do have a mental one. While I do seem to be adding things to the list quicker than I can find the time to make them, I can finally put a check mark next to pasta. I was provided with a package of Tuscan Fields
I’m not sure how it took me so long to make biscuits. I love them (…much like I like pretty much any bread-based product…). And somehow on our recent trip down south I didn’t get a chance to have any. So when I saw them make buttermilk biscuits on Diners, Drive-Ins and Dives a few
What do you do when you can’t find something you need for a recipe in the grocery store? Search the internet! And that’s exactly what I did when I found I needed crème fraîche for my Jägerschnitzel recipe but couldn’t find it in my local grocery store. Luckily, I found a recipe for a substitution.
Jägerschnitzel, aka Hunter’s cutlet, is another one of those classic German dishes I love. While I could (and have) eaten Wiener Schnitzel everyday, I also love Jägerschnitzel. It’s essentially a pork chop in a cream sauce of mushrooms and onions. Of course, I wanted to try making it at home but the one part that
It wasn’t until I was doing the write up on my homemade Spezi that I realized that I should try making Apfelschorle at home. Apfelschorle is a mix of carbonated mineral water and apple juice that’s widely available and popular in Germany. Oh, and it’s pretty tasty, too. So, I had to do it. I
Recently, I was mixing sodas in my kitchen and I got a funny look from my guest. That’s when I had to go into the explanation. One of my favorite things about visiting Germany is the food. And that includes the beverages. And I’m not talking beer. I mean drinks like Apfelschorle and, my favorite,
One of the things I enjoy about cooking and trying different recipes at home is being able to recreate a meal or an item that I had or imagine from somewhere else. It’s an easy way to change the atmosphere and forget the day job or whatever else is bothering me. That said, I’ve also
A few months back when we were in Germany, our friends generously gifted us with Alfons Schuhbeck‘s “Meine Kochschule,” a German cookbook. I’ve been eager to try some of the recipes in it so we held our first actual “dinner party” for our parents. On the menu: Wiener Schnitzel and apple strudel. Overall, I’m very,