Welcome to the World

Oh, where would you begin: Indian Dhal, Brazilian Feijoada, or Jordanian Pita? The world’s just too big to ignore on your kitchen table. The selection is literally infinite, so we focus on the really good stuff here. Dip in, try new things, and enjoy.


Recipes from around the world

Quick Blood Orange Jam with Aperol

March 28, 2017

During orange season, I make this blood orange jam pretty often. It is simply a perfect spread for breakfast and brunch and makes a great hostess gift. Being from Austrian, right next to Italy, means growing up with Aperol Spritz and other drinks made of the famous Italian aperitif. The flavors of Aperol and fresh blood orange blend so well that it would almost be a shame not to spread… continue reading »

Basic chia pudding with coconut milk

March 14, 2017

This is my basic recipe for chia pudding. I typically use coconut milk for chia puddings – I like its taste and color – but feel free to substitute with any other plant-based milk like soy or almond milk. The color may vary slightly. Smoothies and fruit juices taste great as well, when used instead of milk. I use 5 tablespoons of liquid for every tablespoon of chia seeds as a… continue reading »

Pulled Pork Sliders

February 23, 2017

These pulled pork sliders make me speechless. Omg, they are soooooo tasty! I made the pulled pork in a heavy pot in the oven and it took the meat less than 3 hours to fall apart when pierced with a fork. But these sliders …I don’t know if I crave them because of the slightly smoky and not overwhelming pulled pork or the combination of all the homemade ingredients including… continue reading »

Genius Two Ingredient Chocolate Mousse (egg-free)

January 28, 2017

This chocolate mousse is simply genius. I’ve kept it a secret for years because it’s so darn easy and so delicious that it’s ridiculous. It only takes 2 ingredients and 5 minutes to make, it’s egg-free, gelatin-free, you don’t need a double boiler or water bath. Anybody can make it. It’s the best I’ve ever had – I even prefer it to real mousse au chocolate with eggs and whipped… continue reading »

Italian Amaretti Cookies

December 26, 2016

These Italian amaretti cookies have a crunchy crust and a chewy center. I love to eat this Italian classic year round, especially when served with a cup of “Melange”, the most famous Viennese coffee with lots of milk foam on top. I prefer these cookies with a chewy center but feel free to bake them a little longer to get a crunchy cookie all the way. Store them in an… continue reading »

Quick Pickled Onions, 3 Ways

October 25, 2016

It  feels like I wrote my last blog post ages ago. Well, I had some very busy and not so busy weeks recently. First, the reason why I was pretty busy was because I prepared my first ever cooking class. I taught a class about Austrian cuisine at the Cambridge Center for Adult education here in Cambridge, MA … which was awesome. Honestly. Usually, I hide behind my laptop writing… continue reading »

Stovetop Veggie Frittata

September 21, 2016

If I need a quick lunch or dinner, I make frittata. If I have to empty out the fridge, I make frittata. If I don’t know what to cook, I make frittata. As you can notice, there is a pattern here. I make frittatas a lot. Not only is it a very easy and quick dish to make, but you can use whatever veggies you have on hand. Since I… continue reading »

Millet Bowl w/ Soy-Tahini glazed Tofu and Semi-Dried Tomatoes

August 25, 2016

Nothing lives up more to hot summer days than this summer grain salad. It’s a perfect lunch on hot days as well as it’s a mouthwatering addition to picnics and potlucks. Once the millet is cooked and cooled it’s a matter of minutes to get the bowl ready. Since you will need to use cooled millet, it’s easiest if you cook it the day before, or at least a couple… continue reading »

Semi-Dried Tomatoes (Oven-Dried)

August 11, 2016

Tomatoes simply taste best when they are at the peak of ripeness in summer. Juicy and, you know, full of tomato flavor – unlike their siblings from the winter season, which taste watery and bland. Sun-dried tomatoes are a great way to preserve tasty summer tomatoes. After drying, they can be used any time of the year and will still taste great. To  make sun-dried tomatoes, ripe tomatoes are left… continue reading »

Lazy People’s Ice Cream (no-churn, no eggs)

July 22, 2016

No-churn, no eggs, and only three ingredients: This ice cream is a real game changer. It’s ridiculously easy and quick to throw together, and yet so delicious. With this recipe, making ice cream is a 5-minute job rather than a weekend project. Seriously. You don’t need an ice cream maker to churn the ice cream, nor do you have to return obsessively to the freezer to stir. You don’t need to… continue reading »

Green Smoothie Bowl

June 28, 2016

Ever since I’ve tried my first green smoothie, I got hooked. Well, let’s say my first green smoothie that actually did look like a green smoothie. About one year ago, I developed a green smoothie recipe for the Austrian daily I am writing for. At my first attempt, I added way too much leafy greens to the smoothie and didn’t use a high-speed blender. Can you imagine how that turned out? Well,… continue reading »

Orange Muffins

April 8, 2016

I simply love the combination of oranges and almonds – particularly in cakes. And what’s not to love about this combo? Ever since I have developed this gorgeous tasting Blood Orange Almond Cake about a year ago, I am including these two ingredients in all sorts of cakes. These orange muffins are a new favorite of mine, so it’s high time to post the recipe before orange season is over… continue reading »