Recent content by twofoodiesonejourney

Venison might be nice with it too. Or if you like a strong meat taste you could go for mutton.

Stews and braises are often considered as typical fall or winter dishes. Both are soul food which helps you to warm up and fill you throughout the cold time of the year. For us stews are not so much a question of the season but of the day of the week. The beauty and at the same time also the...

Puglia is often known as the heel of Italy occupying the south-eastern part of Italy. Interestingly it is also sometimes called the “California of Italy” according to some sources because of its long stretched shape or because of its comparable climate. Puglia is mainly known for wheat, olive...

Eating in a restaurant is often a good way to (re)discover ingredients which one might have never used or not used for a long time. When we think about what we want to cook we sometimes get inspired by restaurants visit. Not so much in terms of replicating any specific dish but by using certain...

Italian cuisine is often characterized as driven by seasons and being focused on very few ingredients in each dish. There are pasta dishes like Spaghetti Carbonara which fall under this category. For us the dish which symbolizes this philosophy most is risotto – the Italian way to cook rice...

There are of course many different variations which include spinach, mushrooms etc. but if you want to be authentic and really focus on the quality of the ingredients it is only pasta, bacon/guanciale, egg and Parmigiano-Reggiano.

Coffee and cake on Sunday afternoons in the company of your family and friends at home is one of the most classical traditions in Germany, and although there are so many excellent bakeries around people continue to love baking their own cakes. There is so much pleasure, satisfaction and also...

For pictures of the dish and different steps: This year San Diego experienced an unusually cold and rainy winter – for the last couple of days the weather seems to have finally turned around and become “more typical San Diegan” again. The cold winter period gave us, however, a very good...

For pictures of the dish and different steps: Bobotie has a long history in South African cuisine and is one of the national dishes. It is known in the area of South Africa since the 17th century and most likely has its roots in Indonesia and comes from the word Bobotok. Other sources place...

The cuisine of most countries is often associated with a certain style/focus, like French cuisine is mostly linked to elaborate, complex dishes, German to heavily meat based dishes with hardly any vegetables besides potatoes or Italian to simple dishes with few ingredients. Most of these...