Soft and fluffy beignets, lavishly covered with powdered sugar. Isn’t that something we can all get onboard with? These New Orleans-style donuts, called beignets, have been my favorite breakfast during our trip to Louisiana. This pastry is made of yeasted dough that is deep-fried, and finally dusted with icing sugar before served.
Restaurant-style crispy potato wedges baked 25 minutes in the oven and low fat. Crispy outside and fluffy in the middle. You will need only a few simple ingredients.
15-minute shredded chicken paired with a quick homemade buffalo sauce – is there anything better? This pulled buffalo chicken sliders are a crowd pleaser for parties and events like the upcoming Super Bowl, or 4th of July, … or really, any other day. Since they are ready in no time, these sliders are an easy weeknight meal too. I’ve been living in Boston for a few years and the… continue reading »
New England Clam Chowder with mushrooms and homemade oyster crackers!!! Anything better out there on a cold day? I adapted the classic New England clam chowder by substituting mushroom for clams. The mushrooms create a satisfying chewiness similar to clams. Why, you ask? In Austria, clams are not easily available. Regular supermarkets don’t stock clams in cans, and it’s even harder to find fresh ones. So, I thought mushroom… continue reading »
These tiny homemade oyster crackers are simply adorable and super tasty. I got to know this kind of crackers when living in Boston because, you know: No clam chowder is served without oyster crackers! So why on earth would somebody come up with the idea of making them from scratch? Nope, I don’t have too much time. As you might know, I am writing a cooking column for a… continue reading »
This is my go-to recipe for traditional Viennese Apple Strudel. I use my homemade super-thin strudel dough recipe for this strudel to get delicious thin layers of crust! If you want to bake a real-deal apple strudel, you are right where you belong. This homemade Viennese-style apple strudel is filled with apples, toasted breadcrumbs, chopped walnuts, raisins (if you like them), sugar and cinnamon. I use my homemade super-thin strudel pastry recipe… continue reading »
Easy and old Austrian family recipe for paper-thin apple strudel dough from scratch – with step-by-step pictures. The recipe yields a flakey pastry with several layers of dough, which you can fill sweet (e.g. apple strudel) or savory. You only need a few ingredients! My history with strudel dough I’ve been stretching strudel dough since early childhood. In kindergarten, my sisters and I ‘helped’ our granny to stretch strudel dough… continue reading »
Recipe for Kaiserschmarrn (emperor’s mess), a fluffy, torn-up giant pancake and a staple in Austria. This is an Austrian family recipe that we would eat for lunch (main) or dessert. On the table in 15 minutes! Kaiserschmarrn is probably my personal all-time favorite. Also known as emperor’s mess, it is a fluffy and light, giant pancake, which is torn into bite-size pieces after baking and served with powdered sugar. By… continue reading »
This Austrian plum cake is super easy to make and yet the fluffiest, most delicious cake ever! Made with fresh plums and a soft yellow cake base.
Learn how to make a thick, soft, and fluffy focaccia. This focaccia has a fine crumb and a tender crust, which makes it a perfect side for BBQs, the perfect bread to go along with hummus, or simply to use for an Italian-style sandwich.
Lilacs make one of the best syrups I’ve ever tasted. They are so fragrant and full of spring flavors that they go with a lot of different dishes and drinks. Simply add a spoonful of lilac syrup to sparkling water and it will elevate your drinking experience drastically. The syrup also pairs very well with gin and vodka, just saying. And, it makes a great syrup for pancakes or for… continue reading »