↓Deutsch This is a heavily trimmed down version of the deviled eggs, served as a cold main course. A vegetable mix of mostly bell peppers, …

Food and travel

↓Deutsch This is a heavily trimmed down version of the deviled eggs, served as a cold main course. A vegetable mix of mostly bell peppers, …

↓Deutsch The Frikadelle, the Boulette, the Fleischpflanzerl, the Fleischküchle and whatever else there are all sorts of names in Germany for this fried minced meat …

↓Deutsch Franconian Schäufele is something completely different than the better-known Baden Schäufele. The Baden Schäufele is the thicker part of the deboned pork shoulder, cured …

↓Deutsch The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends …

↓Deutsch There are still tons of slices of lamb shoulder slumbering in our freezers, waiting to be used. So why not a Swabian roast with …

↓Deutsch This is one of the most popular dishes to the new wine – feather white, but of course this tastes to a glass of …

↓Deutsch Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic …

↓Deutsch The dish originated in East Prussia and was named after Königsberg, now Kaliningrad. There, however, it was known as „Sauer Klopse“ (sour meatballs). It …

↓Deutsch This is an old traditional dish from the Rhine-Main area, especially during Lent. Back then, however, cooked klipfish (salted and dried cod) was used. …

↓Deutsch This is a traditional preparation with a long history and was named after the district of Hamburg, Finkenwerder. There are two types of the …