Plum Dumplings (Zwetschgenknödel) from my book, Spoonfuls of Germany
“Do you want to come over for plum dumplings?”, I asked my friend Gabriele last week after I found a bag of Italian plums in the freezer that I had bought at a farm stand in late summer specifically to make those dumplings. Of course she said yes. Although she has lived in the United States twice as long as I have, she craves that stuff just as much as I do. Continue reading
When I started cooking German dishes for my children more than a decade ago, my main motive was to introduce them to the foods I had loved as a child. I did not realize it at the time but it was not just the taste for things like spaetzle that I was trying to instill in them, it was subconsciously also the attitude towards fresh food that I had grown up with: Enjoy produce when it’s in season because that is when it tastes best. Continue reading
In recent years, the gluten-free diet wave has swept through Germany like through so many other industrialized countries. It catapulted the book Wheat Belly by US physician William Davis to the bestseller list (its German title, Die Weizenwampe, is even more colorful than the English – “Wampe” means fat belly in German). And, with the gluten-free wave, scores of gluten-free products have been washed onto supermarket shelves. Continue reading
Spoonfuls of Germany 