Toad in the Hole is a popular dish usually made with sausage and Yorkshire pudding baked together, this is a vegetarian version with carrot and onion replacing the sausage. The addition of a little chili and paprika adds a nice kick and makes for a pretty, and delicious, vegetarian main.
Read MoreAustrian GP 2021 Recipes: Pasta with Caramelized Cabbage and a lovely Gugelhupf Cake.
Read MoreThis version of a Gugelhupf was nicely dense and not too sweet, perfect with a cup of coffee.
Read MoreA quick vegetarian main dish — caramelized cabbage mixed with pasta and plenty of butter.
Read MoreStyrian GP 2021 Recipes: Karntner Kasnudeln, cheese-filled dumplings with butter sauce, and Viennese Cucumber Salad
Read MoreThe short version of this recipe is: potato and cheese-filled dumplings with sautéed onions and herbs, doused in melted butter.
Read MoreSimple, crunchy, and a great side to the many rich Austrian dishes.
Read MoreFor this year’s French Gran Prix we made Coq Au Vermouth, Carrot Tarte Tatin, and Fennel and Grapefruit Salad with Warm Goat Cheese.
Read MoreThis adaptation of the classic French stew, Coq Au Vin, plays with the traditional flavors by using a brighter fortified wine— dry vermouth — to simmer the chicken and vegetables in.
Read MoreHow can anyone resist something quite so pretty? With store-bought puff pastry, this dish is surprisingly simple for such a fun presentation!
Read MoreA composed salad with a delicious combination of textures and flavors.
Read MoreHere a few gems from Rebekah Peppler’s new book: À Table. I would recommend any or all of them for any future dinner party, or picnic, or Tuesday night for that matter.
Read MoreThis cocktail tastes like summer and sunshine in a glass.
Read MoreThat deep interconnectedness and delicious food history of this region results in amazing recipes that work well together, whether they are “Persian”, “Kurdish”, “Azeri”, or “Middle-Eastern”. I gathered a few from different areas and created a feast!
Read MoreWarm flavors of dates, walnuts, and cardamom make for a delicious filling to this simple and flaky pastry.
Read MoreNan-e Barbari is a perfect accompaniment to Sabzi Khordan (herb and feta plate) or a creamy dip like Spinach Borani.
Read MoreThis is more of a concept than a recipe, but I want to share it nonetheless. It can be served as a starter along with flatbread, or set on the table alongside a main meal. Either way it brings lovely texture and flavor to any meal!
Read MoreKuku (also sometimes spelled Kookoo) is essentially a very heavily vegetable laden frittata with Persian spices. This is a particularly savory version with eggplant, zucchini, potatoes, and onion.
Read MoreThis simple but flavorsome bean dish hails from what author and cook Naomi Duguid terms the “Persian Culinary Region” spanning Armenia, Azerbaijan, Georgia, Iran, and Kurdistan.
Read MoreSpinach Borani is a delicious starter made simply with thickened yogurt and quick cooked spinach and fried onions. The sumptuousness of the dish belies the simplicity of the ingredients.
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