baked potato and spelled dumplings from Stern
Niklas Rappold, the head chef at the Stern, takes us to his hotel kitchen and prepares a vegetarian dish with us. We learn all sorts of insights.
The Gitschberg prepares larch tip Buchtel for us
Refined recipe with delicious wild herbs, larch tip buns with fine asparagus ragout, goutweed wild herb salad and birch leaves baked in beer batter.
A culinary journey of discovery with KptnCook
How nice that there is an appealing app that finally makes this problem a thing of the past.
Torre Marabino cooks tripe and cod for us
My favorite specialty is fish with Sicilian ingredients, so I'm happy to share a very personal favorite recipe with you today: tripe with salted cod.
Rifugio Lanzagallo prepares Sicilian ricotta ravioli
One of the typical Modica recipes are the ricotta ravioli with pork sauce. Unlike those from Ragusa, our ricotta filling does not contain any sugar.
D'Kammer bakes toast muffins with mountain ham and egg
We share with you a very special muffin recipe from our kitchen, which should ensure a successful change on your breakfast table.
The Lederer Hof is preparing a chia banana bowl
Here is my favorite recipe for a balanced, delicious breakfast. I like to make the breakfast bowl for myself and our guests at the weekend. It tastes fantastically fruity and creamy.
Übersee21 serves us stuffed peppers
We, including our 13-year-old son, are all passionate cooks. This delicious recipe is super easy to prepare and makes a great gift for a picnic or buffet.
1477 Reichhalter prepares a RH cake for us
From the lemonade to the jam, everything is homemade. The cake recipe that we are sharing with you today was also created by Martina and Andreas Heinrich from the 1477 Reichhalter restaurant.
The Rössli Mogelsberg bakes Schlorzifladen
The schlorzifladen, also called pear flatbread, is a flat cake with an aromatic topping made from cooked dried pears.