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Food

BAKING YOUR ROOTS

By Sharon Hudgins In the past, as cooler weather arrived every autumn, people living in cold climates knew that fresh leafy greens, summer fruits, and sun-ripened berries would soon be giving way to hardier fruits and vegetables on their tables. In central ... Read More...

BIEROCKS: A GERMAN-RUSSIAN TREAT IN AMERICA

By Sharon Hudgins Bierocks. Sounds like a combination of a German beer festival and a rock concert. (That would actually be a good promo name for such an event!) I had never heard of Bierocks until a German Life reader wrote to ask me about them. She was a... Read More...

STIR CRAZY: COOKING TO COPE WITH CABIN FEVER

By Sharon Hudgins • Photographs Courtesy Sharon Hudgins By the time you read this, all of us in the United States will have experienced nearly three months of the global Covid-19 pandemic. For this issue of German Life, I had planned to write about cold fru... Read More...

CHILL OUT WITH COOL SUMMER SOUPS

By Sharon Hudgins Photographs Courtesy Sharon Hudgins Summer is prime time for all those luscious fruits and berries that bring their bright colors and heady aromas to roadside stands, open-air markets, and the produce sections of grocery stores. Those bou... Read More...

Fun with Foams

By Sharon Hudgins • Photographs Courtesy Sharon Hudgins For the past quarter century, foamy-textured foods have been fashionable with restaurant chefs in many parts of the world: fruit and berry foams, vegetable foams, fish-egg foams, even wood-scented wate... Read More...

Germany’s “Full-Bodied” Rebland

Sunshine, food and distinctive wine combine for a good time. By Don Heimburger • Photographs Courtesy Don Heimburger   The dark, mist- and cloud-covered mountains of the Black Forest rise up before me as my eastbound train approaches Strasbourg a... Read More...

Berlin’s Green Cuisine

Berlin Michelin Star Chefs strive to provide sustainable dining in the German capital. Courtesy visitBerlin Vegetables Are the Stars of the Show Times and tastes are changing: the real food trend hunters and gourmets are now going for meat-free. Not lon... Read More...

SWEET LITTLE EASTER LAMB CAKES

By Sharon Hudgin • Photographs Courtesy Sharon Hudgins Easter baskets in America are usually filled with commercially made sweets such as little yellow marshmallow chicks, chocolate and peanut butter eggs, candy-coated almonds, chocolate rabbits, and pastel... Read More...

ELEGANT EUROPEAN TORTES

By Sharon Hudgins Photographs Courtesy Sharon Hudgins German, Austrian, and Swiss pastry shops (Konditoreien) offer a wide variety of freshly baked, beautifully decorated cakes and tortes to tempt even the most jaded palates. Some are seasonal, such as the... Read More...

A CHICKEN IN EVERY POT

By Sharon Hudgins • Photographs Courtesy Sharon Hudgins   “Bienvenue! Wilkkommen! Willkumme!” trilled the two rosy-cheeked, matronly sisters—in French, German, and Alsatian—as they greeted each customer who came through the door of their little rest... Read More...