From our daily bread to the marzipan-covered wedding cake I made for my cousin based on Henriette Davidis’ 19th-century cookbook (which took me three days), there aren’t many things I have not tried in German baking. Springerle is one of them. Continue reading
The story of Michelle and Bill is the reverse of the saying, “The way to a man’s heart is through his stomach.” Through Michelle, Bill not only discovered German food and learned to love it. He also got into making it himself. And by making I do not mean cooking. In his free time, Bill, a police officer, brews beer, cures meats, makes bratwurst, sauerkraut and more. Continue reading
Friends of mine who live outside of Berlin complained once about the Halloween hype at their son’s school, whereas most kids don’t know much about why October 31 is a public holiday in the state of Brandenburg, just like in the other four East German states. Continue reading
Spoonfuls of Germany 