It’s that time of the year again, when the last snow flakes melt, the tulips grow and the end of Lent is nigh. Families come together for Easter and Passover meals, observing and enjoying traditional dishes with eggs, fish, and sweets. Here’s a collection of recipes and background information for the most important days of April up to the first of May … read more.
Coinciding with the beginning of Lent, the US Department of Agriculture published its Dietary Guidelines for Americans 2015 with recommendations by food and nutrition experts what types of food we should eat more of and what to reduce. As can be expected: less sugar, beef, and caffeinated drinks and more nuts, fruits, and veggies. Yes, coffee and eggs are “in” again. While the Mediterranean diet has gained some popularity in North America, we’d like to highlight the health benefits of the Middle European diet (touching on Germanic, Nordic and Slavic cuisines) and, well, common sense … read more.
Once considered a poor man’s food, herring are a gourmet delight to rich and poor alike today. It’s served as Fischbrötchen or Fischsemmel, a sandwich made with fish and onions often with pickles or remoulade sauce added. The Bismarck herring or soused herring, a skin-on herring filet, soaked in a marinade of water, white vinegar, oil, bay leaves, mustard seeds, peppercorns, onion rings and salt, makes a great snack after a boozy night. Sprats (Sprotten), part of the herring family are small silvery fish smoked over beech log fires. Added alder and oak wood gives the fish a golden shimmer. …read more
Want to shield yourself from the common cold during the cold season? Spread a spoonful of rosehip jam onto a slice of whole-grain bread or fill it into your breakfast donut. Drink a cup of red hot rosehip tea. Rosehip, considered a Heilpflanze in Germany (a highly nutritional fruit with medicinal or health-promoting properties), packs an enormous punch of Vitamin C and other essential nutrients and is a must-eat food during the cold season. … read more