Travel through different food cultures from your own kitchen. Discover familiar classics and approachable everyday dishes, with characteristic ingredients and techniques explained in clear steps.
Topics
Mediterranean recipes featuring vegetables, pasta, fish, olive oil, cheese, lemon and fresh herbs.
Chinese recipes for noodles, rice, dumplings, soups and wok dishes with vegetables, tofu, chicken, pork or beef.
French recipes ranging from bistro classics and slow braises to quiches, tarts and carefully made desserts.
German home cooking with regional classics, potato dishes, soups, stews, cakes and family favourites.
Greek recipes with feta, yoghurt, lemon, olive oil, herbs, vegetables, pulses, fish and slow-cooked meat.
Indian recipes for curries, dal, biryani, breads and vegetable dishes with balanced, freshly toasted spices.
Indonesian recipes with rice, noodles, sambal, coconut, peanuts, tempeh and aromatic spice pastes.
Italian recipes for pasta, risotto, soups, baked dishes, antipasti and desserts built around good ingredients.
Japanese recipes for rice, noodles, ramen, miso soup, onigiri, teriyaki, tempura and home-style curries.
Korean recipes with rice, noodles, kimchi, vegetables, sesame, chilli pastes and deeply flavoured marinades.
Russian recipes for borscht, pelmeni, blini, salads, filled pastries and warming braised dishes.
Thai recipes for curries, soups, salads, noodles and wok dishes with chilli, lime, herbs and coconut milk.
Turkish recipes for meze, pide, köfte, börek, soups, salads, aubergine dishes and syrup-soaked desserts.
Recipes
Risoni are cooked tender but firm, lukewarmly marinated with lemon dressing and after cooling mixed with chickpeas, tomatoes, cucumber and parsley. Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.
Long cut aubergines are grilled, coated with a ricotta cream of dried tomatoes and basil and rolled up with pine nuts. Cut aubergines slices evenly thinly, salt and pat well dry so that they become bendable and get roasted aromas.
Small potatoes are cooked in the shell, marinated still warm with white wine vinegar and after cooling mixed with pesto, tomatoes, rucola and pine nuts. First pull pesto under the lukewarm potatoes and add rocket immediately before serving to keep it fresh.
Grilled cheese and nectarine clefts are briefly fried and served warmly with rucola, cucumber and lemon honey dressing. Grilled cheeses are finally roasted and served immediately, while the nectarines are only supposed to get strong barbecue traces.
Lemon-cooked chicken breast is fried and filled with tomatoes and a tzatziki of yoghurt and squeezed dry cucumber in warm pita breads. squeeze dry the cucumber thoroughly and let the chicken rest briefly after roasting, so that neither Tzatziki nor meat soak the pita.
Burrata-Panzanella combines roasted bread, ripe tomatoes, grilled peppers, basil and creamy burrata. The bread salad is to be pulled, but not muddy.
Focaccia sandwich with antipasti is a fast Italian sandwich with pesto, grilled vegetables, mozzarella and rucola. Important is a juicy but not dripping filling.
Gnocchi salad with tomatoes and mozzarella is better if the gnocchi are fried briefly. So they get bite and do not water the salad.
Salmon, zucchini, cherry tomatoes, lemon and herbs are gently cooked with olive oil in tightly closed grill packets. Place the packets not directly above the strongest gluten and after a short time check whether the salmon is still juicy inside.
Boiled zucchini are filled with boiled couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the boiled zucchini meat and do not stir the couscous filling too moist to keep the ships stable.
Toasted ciabatta cubes are mixed with ripe tomatoes, red onion, basil and balsamico and served with burrata. Let bread and tomato dressing be pulled only briefly; open burrata on the plate so that the bread still has crispy edges.
Melon wedges are served with prosciutto, rucola and basil and drizzled with lime-honey dressing. Cool melon well and cut just before serving; do not leave prosciutto and dressing lying on it for long.
Peppers, cherry tomatoes, feta, garlic and olive oil roast first in the casserole and are then mixed with bite-resistant pasta and basil. Cook the pasta briefly and hold back some cooking water so that a creamy sauce is produced from feta and roasted vegetables.
The courgettes are thinly sliced and marinated with lemon, olive oil, capers, parmesan, pine nuts and mint. Marinate the courgette slices only briefly and salt on the plate to make them flexible but not watery.
Halved peaches are briefly grilled on the cut surface and warmly prepared with burrata, rucola, pistachios, basil and lemon honey dressing. Use ripe but firm peaches and add burrata on the plate to keep fruit and cheese texture.
Fill the rolls with warm milk and let them rest. Mix eggs, onion, parsley and spices.
Sauté beef in portions. Roast onions, peppers and tomato paste.
Leave out bacon and sauté onion. Add potatoes and broth and cook for 10 minutes.
Peel asparagus and cut off ends. Cook potatoes in salt water.
Fry onion rings in butter slowly golden brown. Cut mouth pockets into thick slices.
Sweat onion in lard, add sauerkraut and apple. Add broth, bay leaf and juniper and stew.
Brown Leberkäse in little oil from both sides. Keep slices warm briefly.
Cut the matjes, beetroot, apple, cucumber and onion. Mix yoghurt, mayonnaise, cucumber water, pepper and dill.
