The weather said “stay inside,” so I roasted everything in sight. The result? A smoky, slightly sweet and herby pumpkin soup that accidentally turned into dinner for three days.
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A one-year journey from apples to Apfelwein: this step-by-step guide and recipe for homemade hard cider covers pressing, fermenting, and bottling with plenty of stories (and a few sticky lessons) along the way.
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This Halloween, I traded costumes for pies, and it was worth it. Between the roasted Hokkaido pumpkin, buttery crust, and German autumn charm, this recipe might just convert even the most loyal Libby’s fan. Plus, a nostalgic (and slightly unhinged) look back at my family’s legendary Halloween costumes.
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This week I’m making stachelbeeren (gooseberry) and himbeeren (raspberry) jam in my Oma’s kitchen, using her vintage jars and inherited optimism. There’s family nostalgia, sarcasm, and two delicious jam recipes you’ll actually want to make (and brag about).
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Quick and easy custard tart! This silky smooth tart is filled with fresh ground cherries from the garden and has the perfect amount of sweetness with hints of orange zest and vanilla. Whip it up in a pinch and substitute with any fresh fruit your heart desires.
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3 simple ingredients and 3 filling options can put dinner on the table in minutes… with plenty of left overs! Try these tasty puppies out and let me know what you think!
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3 Ingredients of total bliss whipped up in a matter of minutes. Take this homemade ricotta cheese and spread it on toast, fill your ravioli or mix with some whipped cream and some sweet cannolis!
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A fresh take on a timeless classic — these vegan, gluten-free and sugar-free brownies are moist, chocolatey and delicious for any diet without sacrificing any texture of flavor from their original counterparts.
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