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. New Orleans Beignets was last modified: March 4th, 2019 by Ursula
This is my go-to recipe for perfect crispy potato wedges baked in the oven – restaurant-style. They are crispy on the outside and fluffy in the middle. You’ll need only a few simple ingredients and they are ready in no time. Plus: They only need a small amount (1.5 – 2 tablespoons) of oil. Perfect Crispy Baked Potato Wedges was last modified: March 25th, 2019 by Ursula
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 »
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), and cinnamon-sugar. I use my homemade super-thin strudel pastry recipe for this strudel, which makes delicious thin layers of crust. Yum! I’ve been making apple strudel for a few decades (read more here). No, I’m not… continue reading »
This is an old and easy family recipe for paper-thin strudel dough. You only need a few ingredients and it takes about 1 ¼ hours to make (incl. 1 h resting time) from scratch. This recipe yields a flakey pastry with several layers of dough, which you can fill sweet (e.g. apple strudel) or savory. As you might already know, I’ve been stretching strudel dough since early childhood. In kindergarten,… continue reading »
Kaiserschmarrn is my 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. The name is composed of the words Kaiser (emperor) and Schmarrn, which refers to a shredded dish in Austria. But be careful: Schmarrn is also a colloquialism to nonsense. The dish is named after the Austrian emperor Kaiser Franz Joseph I. (1830-1916)… continue reading »
AAAAAAAAHHHH. I can’t find any words for this Austrian plum cake. It’s super easy to make and yet the fluffiest, most delicious cake ever. I lack words to describe its genius, you can tell. Late summer and this cake are tightly linked together, at least for my taste buds. If I have a bite of this juicy, slightly sweet cake, I can almost feel pleasantly warm days and crisp… continue reading »
Learn how to make a thick, soft, and fluffy focaccia. It’s not dense or chewy at all. 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. We just returned from a few days of vacation in southern Italy, which is only a short hop… continue reading »
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 »
My. Favorite. Salad. Ever. You’ll be addicted to it like me in no time. I’m so excited to finally post the recipe for this lamb’s lettuce with oranges and grains. You know why? Because this salad is DREAMY. I do not exaggerate – and once you’ve tried this salad, aka only the best salad ever, you’ll see what I’m talking about. Lamb’s lettuce with oranges and grains was last… continue reading »