I am Oma Ingrid, and I live in a small house just outside Potsdam. I’ve been living here since before the Wall came down. Now, my hair is white, my hands are a little slow, but my heart is still young — especially on Sundays.
I moved to Germany just a month ago, landing a job as a software engineer in Berlin. Between onboarding meetings, deciphering German bureaucratic letters, and learning to separate Restmüll from Bioabfall, I’ve finally begun to dip my toes into one of the most exciting aspects of German life: the food.
Himmel un Ääd, or “Heaven and Earth,” is a traditional dish from the Rhineland region of Germany, named for its key ingredients—apples (from the heavens) and potatoes (from the earth). This hearty, rustic meal combines creamy mashed potatoes with sweet
Labskaus, a hearty dish hailing from the ports of Northern Germany, is a comforting sailor’s stew with roots in maritime history. Traditionally made to use up preserved foods like corned beef, this dish combines mashed potatoes, beets, and onions into a vibrant
Königsberger Klopse, a beloved dish from the former East Prussian city of Königsberg (now Kaliningrad, Russia), is a comforting classic in German cuisine. These tender meatballs, made from a blend of ground veal or pork, are simmered in a creamy, tangy white sauce flecked with capers
Rouladen is a quintessential German dish that embodies comfort and tradition in every bite. Thin slices of beef are wrapped around a savory filling of mustard, bacon, onions, and pickles, then braised until tender in a rich, velvety gravy
Now, I ain’t no fancy food writer, and I surely never figured I’d be sittin’ here in a quiet corner of our farmhouse, tappin’ away at a laptop, tellin’ folks about roast pork. But life’s funny like that. You see, me and my darlin’ wife, Marlene, spent near on four decades raisin…
Sauerbraten, Germany’s beloved “sour roast,” is a culinary masterpiece that transforms a humble beef roast into a tender, tangy, and deeply flavorful dish. Marinated for days in a vibrant blend of vinegar, wine, and aromatic spices, then slow-cooked to perfection
In the heart of Vietnamese home cooking, few dishes are as simple yet soul-warming as Canh Rau Muống. This light, refreshing soup features water spinach (rau muống), a staple green in Vietnam, simmered in a delicate broth often enhanced with a touch of sourness from tamarind
If you’ve ever wandered the bustling streets of Hanoi or Ho Chi Minh City, the aroma of simmering broths likely drew you to a street stall serving Bún Riêu. This Vietnamese noodle soup is a vibrant medley of tangy, savory, and slightly sweet flavors