The wild garlic is so Viennese! At the beginning of spring, the Vienna Woods smells like garlic thanks to the extensive wilds of ramsons. Healthy and tasty, wild garlic is...
Austria has a traditional dish served in November with roast goose, a red cabbage stewed with orange juice, red wine and spices. Based on the idea of this holiday dish,...
The ramsons always open the spring green season in Vienna. You can pick it up in the Vienna woods before it blooms or buy a garden one at the supermarket....
Green borscht is about spring and sorrel. This disch has its “nutrition” story. In the past sauerkraut the primary source of vitamin C in winter for our grand-grand parents. But...
This dish has a certain romantic appeal to me. First, it takes me back to my childhood. My best friend’s mom would often make it and leave it on the...
Snow peas (en.: Snow Pea, Chinese pea, de.: Zuckerschote, lat.: Pisum sativum var. macrocarpum) are flat green pea pods that can be eaten raw and the whole piece. Snow peas...
Moroccan cuisine is rich not only in great meat dishes but also in its salads with fresh and bright flavors. Take, for example, the Moroccan salad of boiled beets. Bright,...
What are our best helpers in the kitchen? The microbes, of course! Easy, I mean fermentation or souring. 🙂 There is much talk about now, and rightly so! As a...
Perhaps some of my readers are surprised that I am posting well-known recipes of Soviet cuisine. To explain, on the one hand, I want to acquaint my international audience with...
Vienna has a restaurant &flora with a lovely modern interior and a fireplace, fragrant natural wines and great food made from regional products with an oriental touch. The chef here...
