Asparagus, Hollandaise, Ham, Potatoes - Luxury Pizza
May has arrived - just in time for Labor Day, bright spring weather lures us out into the garden.
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May has arrived - just in time for Labor Day, bright spring weather lures us out into the garden.
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The last home-cooked meal of the year - the kitchen will stay cold from tomorrow.
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I am normally not a big chocolate lover and baking belongs also rather to the peripheral areas of my culinary work.
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Do you also love the magazine displays in doctors' waiting rooms?
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A rare stroke of luck occurred - Friday evening early at home and before that the time was even enough for shopping.
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The fishmonger I trust packed me a mustard sauce as a goodie - only I don’t want to use it with fish.
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Darkness. Footsteps. The door opens creakily and it suddenly becomes blindingly bright.
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Vacation time is the time of culinary deprivations - who once cycled along the classic excursion gastronomy -as I just did at the Dortmund-Ems canal-, knows what I’m talking about.
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The trusted fishmonger has smelt and convinces me that I don’t need a deep fryer to process this small fish.
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The leftover recycler is here! A bowl of rice is still in the fridge and a package of tofu is waiting for its fate for some time now.
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