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.
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 »
These Tacos are perfect for when friends come over. Everybody can assemble his own tacos according to the personal preferences, and the preparations are finished in a couple of minutes. Yes, really! And if you don’t feel like making your own white bean dip (it’s really quick and easy though), you can use a store-bought spread like hummus instead. I love the combination of warm and cold, of savory and… continue reading »
I didn’t really plan on making these quick carrot and radish pickles. The actual plan was to make banh mi pickles – you know, these awesome daikon and carrot pickles that pimp up every banh mi sandwich. So I did (the recipe will follow soon). And, I made a lot of them. I even had quite a lot of julienned leftover carrots. Therefore, I pickled them together with some radishes… continue reading »
I simply love the combination of oranges and almonds – particularly in cakes. And what’s not to love about this combo? Ever since I have developed this gorgeous tasting Blood Orange Almond Cake about a year ago, I am including these two ingredients in all sorts of cakes. These orange muffins are a new favorite of mine, so it’s high time to post the recipe before orange season is over… continue reading »
As I have noticed on Instagram, “nice cream” is everywhere. This vegan ice cream made out of frozen bananas, which is probably not a new concept to you, but was a revelation to me. A healthy dessert that tastes like chocolate but is vegan and sugar free?? Jackpot! This raw cacao banana bowl has become one of my regulars already. Whenever I am craving something chocolaty, I’ll try a bowl… continue reading »
David and I couldn’t agree on if the Quick Cheese Dip or this one would be the most delicious. And with that I am not saying, one of us favors one dip and one the other dip. No, neither of us could pick a favorite. Both were simply too delicious. So we settled on the Quick Cheese Dip to be our new weekday favorite – you know, ‘cause it is quick… continue reading »