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.
It’s funny that a Dutch Baby is also known as German pancake. I am somewhat embarrassed to admit that I’ve never heard of a Dutch Baby before I moved to the US. And usually, Austrians know what’s going on in Germany ;-) So this dish was a great discovery. It’s kind of foodie-heaven for me. If you get to know me a little, you know my preference for sweet egg-flour-milk… continue reading »
This one bowl brownie recipe yields chewy, fudgy brownies with a moist center and a crispy crust. I simply love their moist chew and the fact that they are not too dense. The baking time influences the consistency of these brownies tremendously, so please insert the cake tester (skewer, toothpick) rather too often than pulling dry brownies out of the oven. You will get the best results if the brownies… continue reading »
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 »
Ok, it took me almost three years living in Boston to finally post this recipe for Boston Baked Beans. Why? Honestly, I don’t know. Ever since I’ve made this recipe for the first time, I can’t get enough of it. In addition to the original recipe, I’ve added a quick version that uses cooked beans from a can and is therefore ready in 10 minutes. Of course, the dish tastes… continue reading »
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 »
I am a sucker for a great red cabbage slaw. Be it as a side salad or as a topping for pulled pork sliders (recipe here). I prefer coleslaw with a nice crunchy texture and not overly soggy and wet. But not too crunchy and almost raw. I like that sweet spot in between: a little softened but still crunchy. The recipe below gives exactly this kind. My trick… continue reading »
If you are a fan of soft, fluffy, airy, subtle buttery, and only slightly sweet brioche burger buns, you can stop your search right here. I came up with the recipe for these super-briochy slider buns after exhaustive testing. Usually, when making burgers with beef patties, I use a different kind of bun, which tastes more baguette-like and less briochy. But these brioche buns go so well with pulled pork… continue reading »
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 »
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
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 »
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 »
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 »