Austria

Crumbly, delicious, and cute!

This version of a Gugelhupf was nicely dense and not too sweet, perfect with a cup of coffee.

A quick vegetarian main dish — caramelized cabbage mixed with pasta and plenty of butter.

The short version of this recipe is: potato and cheese-filled dumplings with sautéed onions and herbs, doused in melted butter.

Simple, crunchy, and a great side to the many rich Austrian dishes.

Serve this Austrian Plum Cake with a cup of coffee for dessert or breakfast. We had it for both and it was lovely.

This tomato salad is dressed up with a quick bright dressing and topped with capers and basil. It makes a lovely refreshing side dish.

Finished with gruyere and caramelized onions this spaetzle recipe is a savory, sweet, and wonderfully warm, surprisingly simple noodle dish. Baked until creamy and melted to perfection, I highly recommend the combination.

Every year Austria surprises me with another delicious recipe. This year I am on a baking kick, so this rye bread recipe caught my eye. The spread and egg salad toppings were just to find something to eat on the bread, but the liptaur spread turned out to be the star of the show!

Can I tell you my favorite kind of morning? One that starts out warm and sunny, with the smell of butter warming in a pan, fluffy pancakes with fresh fruit compote, a cup of light roast coffee, and an F1 race.

This cake is not the usual fluffy, soft-crumbed, moist, birthday cake I am used to. It has much more complexity, density... and flavor, if we're being honest. 

For Austria I kept it simple. I made my tried and true Chicken Schnitzel and a side of Egg Noodles with Mushroom Butter Sauce. This meal comes together fast and is much more than you would expect for the effort involved, especially with a nice grainy mustard to dip your chicken in. 

Bright, fresh, and tangy this potato salad is what potatoes dream to be made in to. Serve with Austrian Steak or anything off of a grill, or just eat it on it's own and enjoy the herby tangy goodness. 

Linzer Torte hails from the city of Linz, Austria. Made with a crust of blended nuts and a filling of tart raspberry jam, it is a beauty. 

I am consistently surprised and impressed with Austrian recipes and dishes. I had such a hard time choosing a recipe, there were so many amazing sounding options to choose from. 

We didn't get a chance to make Schnitzel last year, too much summer travel to fit in all the recipes. I hadn't even planned to make it this year, thinking it would be complicated or take too long. I was wrong! So easy, so quick, so delicious.