Spoonfuls of Germany


German food basics: How to make vanilla sugar, vanilla pudding and and vanilla sauce

Vanilla sauce

In a recent podcast with my friend and fellow blogger from Phoebe’s Pure Food I talked about the diversity of German cuisine as opposed to the common stereotype of sausage, sauerkraut and beer. Phoebe asked me whether there is a condiment that’s used all over the Germany. I had to think hard for a moment, then I said, “Vanilla sugar”. Continue reading


It’s the flour: the challenges of baking German bread abroad


This Pumpkin Seed Bread put my patience and persistence to the test. It took me at least three times before I was satisfied with it. The result is an adaptation from a recipe by Lutz Geißler, popular German bread blogger and book author whom I interviewed for a recent blog post.

What makes baking German breads in the United States America so tricky is that you don’t have the same huge variety of flours and grains as in Germany. Continue reading


All hands on bread


I have Marlene Dietrich’s husky voice in my ear singing the German version of “Where have all the flowers gone?” when I walk through a familiar neighborhood in Germany and notice that yet another bakery isn’t there any longer. Continue reading