This is the perfect BBQ sauce for Pulled Pork Sliders. I am serious. Perfect! It’s not too sour, not too sweet, and it comes with a hint of smoky flavor. Since I’ve made a batch of this quick and not overly sweet BBQ sauce for my pulled pork sliders (recipe here), I am addicted to this sauce. It goes well with almost everything: It’s the perfect sauce for burgers, for… continue reading »
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 »
Pumpkin Spice Lattes (“PSL”) that are available at coffee shop chains usually contain a lot of sugar (or syrup) and are often over-spiced. The following recipe is a healthier version of the Pumpkin Spice Latte – with real pumpkin and less sugar. It only takes about 15 minutes to make it. A Healthier Pumpkin Spice Latte was last modified: October 6th, 2020 by Ursula
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… continue reading »
I made these soft dinner rolls with the addition of browned butter and sage. The sage flavor is very subtle and the browned butter adds a wonderful earthy flavor. The two ingredients make them set them apart from the usual, classic dinner rolls. Why not add a little extra bling-bling for a great Thanksgiving (or other) feast. Besides, who doesn’t like browned butter and sautéed sage? Well, at least… continue reading »
Today, I am going to share a very special recipe with you. This pastry is called “Himmelsleiter” in German, which translates to “ladder to heaven”. It goes way back, it’s really ancient. This pastry is traditionally baked and eaten around All Saints day on November 1st. So, why is it so special? Well, because it’s kind of a lost treasure. The yeasted pastry with the interesting shape is only known… continue reading »
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 »
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 »
In Austria, stewed plums are a big deal. No, as weird as it sounds, I am not kidding. I think for the most part this is probably because they are THE accompaniment for Kaiserschmarrn (shredded pancakes). Besides apple strudel, traditional Kaiserschmarrn is one of the most famous and iconic Austrian dishes. If you order it at any Austrian restaurant, you are almost guaranteed that they will come with stewed plums… continue reading »
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 »
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… continue reading »
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 »