Boston’s great, and so is the US. We simply love it here. It’s convenient, it kind of has the best from everywhere. It successfully merged Burger with Fajitas with Thai Food. Wouldn’t trade it for anything, plus, it’s always just a short trainride away from almost-abroad Chinatown and Li’l Italy. And probably from Li’l Vienna, someday. Until then, let’s focus on the true American kitchen, enjoy delicious Apple Pie and Meat Loaf.
This carrot cake is moist, tender and coated with the most luscious cream cheese frosting (no butter, low-sugar). I particularly love this cake for Easter but of course, it’s a classic year round. Usually, a classic cream cheese frosting consists of cream cheese, butter, and a lot of icing sugar – typically 3-4 cups. I entirely omitted the butter for this recipe and greatly reduced the amount of sugar…. continue reading »
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 »
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 »
As you may have noticed from browsing the recipe index on this site, I am not really much into eating meat. I only eat meat occasionally. However, when it comes to an authentic Austrian beef goulash, I never say no. I particularly enjoy it when served with a pile of homemade Austrian-style pasta like Spaetzle (recipe here, simply omit the caramelized onions) or homemade Nockerl that you can see in… continue reading »
I have tasted and cooked so many cheese dips, you wouldn’t believe it. Apparently, I am a sucker for cheese dips. I don’t want to call myself an expert, but well …. I am. Just kidding. I’m just a regular cheese and dairy lover with a lot of practice eating delicious cheese dips. With the Super Bowl coming up this Sunday, I wanted to show you my favorite three cheese… continue reading »
Have I told you that this dip is CREEEEEEEAMY? And I don’t mean regular creamy, but super creamy. When I first stumbled upon this dip at a friend’s party in Boston a few years ago, I had never tried a dip with pulled chicken before, nor did I expect meat in a dip. In Austria, that’s not common at all. So, I loaded my tortilla chip with this bubbly, right… continue reading »
It’s no secret that I am a huge granola lover. If I don’t have granola around (usually a few different batches), I kind of get the feeling that something is missing. I picked up this weird habit after excessively test-baking granola for my food column for the Viennese daily I am working for. It simply is soooo convenient to have a ready-to-eat snack within reach to satisfy cravings. Usually,… continue reading »