Spoonfuls of Germany


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Almost white asparagus soup

When I was growing up in Frankfurt, Germany, every year from May through early June we had white asparagus for dinner almost daily. And I often complained, “Och, schon wieder Spargel…” (“Ew, asparagus again…”). “One day,” my mother warned me, “You will long for these days.”

My mother was right. Now as an adult living in the United States I do, indeed, long for the white asparagus bounty of my childhood, especially for Cream of Asparagus Soup, which is hands-down my favorite white asparagus dish. Continue reading

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Currywurst the slow food way

Every year, as summer winds down and I am picking the last, often unsightly tomatoes in my garden, a strange craving befalls me: for a fried sausage slathered with ketchup and dusted with curry powder known around the world as Currywurst, Germany’s most popular fast food. Continue reading


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Gooseberries demystified: No goose involved but German roots

The notorious German precision and efficiency transpires in the language, too. Zartbitterschokolade (bittersweet chocolate), Hähnchengeschnetzeltes (sliced chicken in cream sauce), Sauerkirschmarmelade (sour cherry jam)… why use several words if you can pack it into one long composite noun?

A German food word that could not be more spot on is Stachelbeeren (gooseberries). Continue reading