This plum crumble is easy and a great use of any stone fruit including plums, nectarines, or peaches.
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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.
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Austrian GP 2021 Recipes: Pasta with Caramelized Cabbage and a lovely Gugelhupf Cake.
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This version of a Gugelhupf was nicely dense and not too sweet, perfect with a cup of coffee.
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A quick vegetarian main dish — caramelized cabbage mixed with pasta and plenty of butter.
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Styrian GP 2021 Recipes: Karntner Kasnudeln, cheese-filled dumplings with butter sauce, and Viennese Cucumber Salad
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The short version of this recipe is: potato and cheese-filled dumplings with sautéed onions and herbs, doused in melted butter.
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Simple, crunchy, and a great side to the many rich Austrian dishes.
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For this year’s French Gran Prix we made Coq Au Vermouth, Carrot Tarte Tatin, and Fennel and Grapefruit Salad with Warm Goat Cheese.
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This 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.
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How can anyone resist something quite so pretty? With store-bought puff pastry, this dish is surprisingly simple for such a fun presentation!
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A composed salad with a delicious combination of textures and flavors.
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Here 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.
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This cocktail tastes like summer and sunshine in a glass.
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That 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!
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Warm flavors of dates, walnuts, and cardamom make for a delicious filling to this simple and flaky pastry.
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Nan-e Barbari is a perfect accompaniment to Sabzi Khordan (herb and feta plate) or a creamy dip like Spinach Borani.
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This 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!
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Kuku (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.
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This 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.
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