Potato Salad: The Soul of Vienna — A Jewish Culinary Legacy (Healthy Vegan)
There are some things, dear reader, that simply are. Like the Danube flowing ever eastward, or the persistent charm of a perfectly prepared Wiener Melange—Vienn...
There are some things, dear reader, that simply are. Like the Danube flowing ever eastward, or the persistent charm of a perfectly prepared Wiener Melange—Vienn...
As a proud Jewish Viennese food blogger, I find immense joy in delving into the rich culinary tapestry woven by the ancestors of my people. Among the many delig...
I want to share a personal journey with you, one that has deeply impacted both my life and my relationship with this blog. Over the past few years, I encountere...
This is an authentic, Old-Vienna recipe for the triangular cookies of the Jewish holiday Purim. Purim is something like a Jewish Mardi Gras. I’m presenting Vien...
I confess to a long-standing affection for the matzoball, perhaps for its ease in swallowing whole. The small round form, always fashioned by hand, passed over ...
My favorite cake tin is, doubtless, the celebrated so-called “bundt,” or “Gugelhupf” in Vienna (pronounced “google hoopf”). The Gugelhupf bundt cake is, among o...
Famed New York Times food critic Mimi Sheraton once wrote that gefilte fish, Yiddish for "stuffed fish"—nowadays served as poached or fried oblong fish patties—...
“FÄCHERTORTE,” says the white-aproned waitress at Vienna's Demel Konditorei (German for pastry shop) from behind the magnificent display case of one of the worl...
A love-hate relationship with Vienna is not only characteristic for Wittgenstein's nephew but also for the way Sigmund Freud connected with the city's food and ...
Jews the world over (but famously in New York and Chicago) love cheesecake and all its local variations. Those delicacies include the ricotta-based archetype, p...