Food & Drinks

Tiramisù with limoncello

“This tiramisù is the perfect ending to a summer menu.” says Angelo Coassin about his creation.

By The Editors

Lamb shoulder tagine

In their cookbook »Mokonuts: The Cookbook«, Moko Hirayama and Omar Koreitem share how to recreate...

By The Editors

Lake trout with potato risotto

After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port at the »Bootshaus« in Traunkirchen.

By Lukas Nagl

Striezel aux Pralinés Roses

The French take on the classic braided sweet bread becomes both beautifully decorative and delicately flavoured thanks to bright pink sugar-coated almonds.

By The Editors

Cherry chocolate parfait

A delicious frozen dessert that can be made entirely without an ice cream machine.

By The Editors

Soup

2 Port.

Kimchi Soup with Tofu

A simple, quick dish that can easily be adapted to suit individual tastes.

By The Editors

Parsley soup with cinnamon and goat cheese

In her cookbook «Einfach Tanja», Tanja Grandits pairs this parsley soup with fresh goat cheese,...

By The Editors

Fiery goulash soup with Debreziner sausage

Fiery goulash soup with Debreziner sausage is a highlight of Viennese cuisine — hearty, richly...

By The Editors

Meggyleves – Hungarian sour cherry soup

Sweet or savoury? It hardly matters — this traditional Hungarian summer soup is above all...

By The Editors

Chicken soup with breadcrumb dumplings

Classic, good: you will certainly remember chicken soup from your childhood. Combined with...
Stuffed ravioli with fish soup, ginger oil and seaweed salad

A recipe from the restaurant and winery Venissa, taken from the guide book Zu Gast in Venedig.
Bread soup with South Tyrolean bacon

Top chef Gerhard Wieser presents: The "bread soup with South Tyrolean bacon".

By Gerhard Wieser
Vegan pho with tofu

In its native Vietnam, this, perhaps the best of all noodle soups, is usually cooked with beef. We...

By Redaktion, The Editors
Cappelletti in roast chicken stock

Antonia Klugmann inspires with the "Cappelletti di Pollo" from the Italian region of Friuli.

By Antonia Klugmann
Johann Lafer’s Potato and Celery Soup

This aromatic soup from the cookbook »Das Beste« is refined with shaved truffle.

By The Editors
Chickpea and chard stew with cheese toast

Winter is a wonderful time to pay homage to the delicious legume family - for example with this...

By The Editors
Wild Garlic Cream Soup with Poached Egg

Chef and cookery teacher Julian Kutos cooks a deliciously creamy wild garlic soup. Smooth and...

By Julian Kutos
Cold corn soup with drunken prawns and pumpkin seed oil

"Drunken" seafood, i.e. seafood marinated in alcohol, is a classic in Chinese cuisine. We give the...

By The Editors
Potato-cream

Enrico Crippa prepares a tasty potato cream - the "Crema di Patate" from the Italian region of...

By Enrico Crippa
Biltong soup

Biltong is available everywhere in Namibia and South Africa. In Europe you have to search a bit,...

By Maria Schiffer
Pumpkin and coconut soup with minced beef

Cream of pumpkin soup, but with a difference! With coconut milk and an exotically spiced garnish of...

Starters

6 Port.

Baked oysters with lemongrass and watercress

Opinions differ when it comes to oysters. For beginners, they are therefore recommended in baked...

Beetroot tartare with shallots, herbs and anchovy

This beetroot tartare stands out with its delicate seasoning, fresh acidity, and aromatic herbs. A...

By The Editors

Fiery goulash soup with Debreziner sausage

Fiery goulash soup with Debreziner sausage is a highlight of Viennese cuisine — hearty, richly...

By The Editors

Figs with honey goat cheese filling from »Bridgerton«

A recipe for delicious stuffed figs, perfect for an evening indulgence à la »Bridgerton«.

By The Editors

Five generations of Parmigiano Reggiano

Top chef Massimo Bottura from the Italian region of Emilia-Romagna presents the recipe for his...

By Massimo Bottura
Traditional Viennese beef and chicken soup

The Traditional Viennese beef & chicken soup is a culinary masterpiece that perfectly blends...

By Ewald Plachutta, Mario Plachutta
Spicy goulash soup with Debrecener sausages

The spicy goulash soup with Debrecener sausages is a standout of Viennese cuisine – flavorful,...

By Alexander Heidinger
Potato-cream

Enrico Crippa prepares a tasty potato cream - the "Crema di Patate" from the Italian region of...

By Enrico Crippa
Clear beef broth with toppings

Clear beef broth with toppings is a true masterpiece of Viennese cuisine – simple yet full of...

By Daniela Huber
Creamy potato soup with porcini mushrooms

This recipe combines the delicate texture of potatoes with the rich flavor of porcini mushrooms,...

By Katja Grünauer
Orange salad with mackerel

Sicilian top chef Ciccio Sultano surprises with the fresh "Insalata di Arancia con Sgrombo".

By Ciccio Sultano
Cucumber and smoked salmon roulade

Long before maki and sushi, we were feasting on smoked salmon bites - and we see no reason to stop....

By The Editors
Beef alla Cortecca

The dish "Manzo alla Cortecca" comes from the Italian region of Veneto - it is cooked by Massimo...

By Massimiliano Alajmo
Cereal Field 2030

The Cologne two-star chef Daniel Gottschlich dedicates himself to a largely underestimated...

By Daniel Gottschilch
Salmon poached in butter with green pepper, horseradish and dill

Green pepper has perhaps the most unusual, exotic aroma of all pepper varieties. Just the thing for...

By Redaktion
Stuffed Tomatoes with Millet, Cinnamon and dried Apricots

A tomato straight out of 1,001 nights. You'll be amazed at how well cinnamon and apricots suit the...

Main dishes with meat

4 Port.

20 min.

Saltimbocca alla griglia

The Italian classic in a summery grill version! Tender veal meets spicy prosciutto and aromatic...

By Redaktion

4 Port.

Tomahawk steak with insalata di limone

An impressive piece of meat for true barbecue fans! The refreshingly hot and sour lemon salad...

By Redaktion

4 Port.

Lamb Shoulder with Leek and Black Garlic

The juicy lamb shoulder meets aromatic black garlic and leek.

By The Editors

4 Port.

Persian minced kebabs with herb salad and tomatoes

A classic Persian barbecue dish, traditionally grilled over open charcoal and served with fresh...

By Redaktion

Ravioli alla Genovese

Campanian ravioli are universally popular - they are available in many different variations. Top...

By Gennaro Esposito
Ossobuco

A recipe from Rome: Nicola Zamperetti shows Falstaff how to prepare the traditional Italian dish...

By Nicola Zamperetti
Lamb shank with couscous and carrots

Chef Nicola Zamperetti conjures up a tasty dish from the Italian region of Rome/Latium. You can...

By Nicola Zamperetti
Choripán: Sandwich with Chorizo

In many countries, chorizo is synonymous with spicy cured sausage. In Argentina, however, it’s...

By The Editors
Croissant Gratin with Ham and Cheese

This French recipe is perfect for turning stale croissants from the day before into a rich and...

By The Editors
Swedish Köttbullar with lingonberries and pressed gherkin salad

The classic from the freezer shelf of a furniture manufacturer can actually taste delicious - if...

By Redaktion
Pasta Bolognese by Nicola Zamperetti

"Ragú Bolognese" from Rome: Nicola Zamperetti puts his own twist on the famous pasta classic.

By Nicola Zamperetti
Lasagne from Massimo Bottura

Lasagne, a classic of Italian cuisine from the Emilia-Romagna region, is also very popular...

By Massimo Bottura
Saddle of venison with Jerusalem artichokes

Top chef Gerhard Wieser enchants the palate with a recipe from South Tyrol: saddle of venison with...

By Gerhard Wieser
Lasagna al Forno from Ciccio Sultano

Top chef Ciccio Sultano adds a touch of Sicilian cuisine to the Italian classic.

By Ciccio Sultano
Duck with fennel and Shiitake mushrooms

Duck is one of the classics of hearty cuisine and impresses with its juiciness and depth of flavor....

By Paul Foster
Agnolotti with meat filling

Enrico Crippa presents his recipe for the famous "Agnolotti al Plin" from the Italian region of...

By Enrico Crippa

Main dishes with fish

Abunouas – Salmon rolls with lemon turmeric sauce

The favourite fish recipe of Layali Jafaar, author of the cookbook »Layali« and head chef at the...

By The Editors

Lake trout with potato risotto

After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...

By Lukas Nagl

Red mullet with asparagus and Sauce Cap Ferrat

Fish and asparagus are a wonderfully elegant pairing. The sauce stands out with the intense flavour...

By The Editors

Beetroot tartare with shallots, herbs and anchovy

This beetroot tartare stands out with its delicate seasoning, fresh acidity, and aromatic herbs. A...

By The Editors

St. Peter's fish - fennel - grapefruit

Fennel gives all dishes an unmistakable aroma and the taste of the south. Top chef Gaetano Trovato...

By Gaetano Trovato
Salmon Trout with Asparagus Salad

The herbaceous notes of green asparagus pair beautifully with the rich, buttery texture of the...

By The Editors
Fried Carp with Cauliflower and Savoy Cabbage

The mild taste of carp lends itself well to pan-frying. Here Austrian chef Klaus Hölzl pairs carp...
Fish parmigiana

Gennaro Esposito conjures up a wonderful fish dish: "Parmigiana di Pesce" from Campania.

By Gennaro Esposito
Salmon poached in butter with green pepper, horseradish and dill

Green pepper has perhaps the most unusual, exotic aroma of all pepper varieties. Just the thing for...

By Redaktion
Orange salad with mackerel

Sicilian top chef Ciccio Sultano surprises with the fresh "Insalata di Arancia con Sgrombo".

By Ciccio Sultano
Octopus salad in a Neapolitan style

A wonderfully refreshing, maritime lunch on a warm, sunny day - whether in southern Italy or...

By The Editors
Turbot with Salina capers

"Rombo con Capperi di Salina" comes from the Italian region of Lombardy and is a recipe from top...

By Nadia Santini
Glazed wild salmon with honey, mustard, dill, potato and horseradish puree

Truly festive, perfect to prepare - and irresistible in taste!

By The Editors
Skate in sweet and sour vegetables

A creative encounter: skate meets sweet and sour vegetables.

By Ciccio Sultano
Salad with mackerel, celery, apple and dill

The sophisticated combination of juicy mackerel, crunchy celery, sweet apple and aromatic dill will...

By Severin Corti
Arctic char with colorful tomato salad

Sören Herzig creates a perfect grilled fish dish for LIVING.

By The Editors

Vegetarian

2 Port.

Kimchi Soup with Tofu

A simple, quick dish that can easily be adapted to suit individual tastes.

By The Editors

Mediterranean vegetable terrine with creamy burrata

Anyone who loves cooking with vegetables will adore this exquisite terrine — everything here is...

By The Editors

Grilled onion steaks with Almdudler mustard glaze on vegan Caesar salad

After the success of the ribs, we’re marinating with Almdudler once again — this time turning...

By The Editors

Crispy filo pastry

Crispy filo pastry, creamy ricotta, and melted mozzarella — finished with a hint of lemon, honey,...

By The Editors

Eggplant shakshuka with sesame yogurt

Eggplants play the leading role in this shakshuka recipe: Tanja Grandits combines them with...

By Tanja Grandits
Jamie Oliver's Easy Air Fryer: Soda bread with herbs & cheese

Air fryers are very versatile and great for baking - see for yourself!

By Jamie Oliver
Kimchi soup with tofu

Very comforting on rainy days, this recipe is uncomplicated, quick to prepare and can be varied...

By The Editors
Healthy snack with homemade spread

The sandwich with the tofu and tomato spread could prove to be a hit during the break or for lunch.

By Redaktion
Guacamole

The world’s most famous avocado dip

By Gabriela Castellanos
Onion Tart

Crispy pastry and golden-browned onions – this onion tart brings the savory charm of French...

By The Editors
Sweet potatoes with porcini mushrooms, red Chinese cabbage and smoked sheep's cheese

The porcini mushrooms and sweet potatoes, together with the strong smoked sheep's cheese and fresh...

By The Editors
Caramelized Cauliflower with Bang Bang Sauce

A delicious vegan recipe from Gordon Ramsay's cookbook "Ramsey in 10".

By Gordon Ramsay
Stuffed Tomatoes with Millet, Cinnamon and dried Apricots

A tomato straight out of 1,001 nights. You'll be amazed at how well cinnamon and apricots suit the...
Parsley soup with cinnamon and goat cheese

In her cookbook «Einfach Tanja», Tanja Grandits pairs this parsley soup with fresh goat cheese,...

By The Editors
Chestnut and wild mushroom tart with hazelnuts

What ripens at the same time often harmonises perfectly in terms of taste. This tart celebrates the...

By The Editors
Wantan soup

A recipe from Maya Leinenbach's new cookbook "Plantiful Cooking".

By Maya Leinenbach

Vegan

Cauliflower Wings with Dill Dip

This vegan finger food is guaranteed to be a hit at any party or social gathering.

By The Editors

Vegan crème brûlée

Philip Khoury’s vegan take on this classic dessert: a close relative of crème caramel, featuring...

By The Editors

Fried tofu with tomato sambal and coconut rice

A classic. A guaranteed hit. Perfect for guests.

By The Editors

Vegan Mushroom Beuschel with Potato Gyoza

Mushroom beuschel meets potato gyoza: a recipe packed with flavour and plant-based comfort.

By The Editors

Caramelized Cauliflower with Bang Bang Sauce

A delicious vegan recipe from Gordon Ramsay's cookbook "Ramsey in 10".

By Gordon Ramsay
Vegan sandwich with oven vegetables

Smoky eggplant slices, crisp lettuce, roasted tomatoes, red onion and fresh sourdough bread - all...

By Katy Beskow
Alu Gobhi oven cauliflower with potatoes, Nordic style

In India and Pakistan, alu gobhi is made on the stove - but the roasted aromas from the oven are...

By The Editors
Vegan walnut chorizo tacos

A true classic with a modern twist: These vegan tacos bring an American favorite to life with a...
Vegan pho with tofu

In its native Vietnam, this, perhaps the best of all noodle soups, is usually cooked with beef. We...

By Redaktion, The Editors
Almond cake with oat milk

Plant milks can be particularly great for baking - for example, when they add another dimension of...

By The Editors
Breakfast Cookie with Dates, Cinnamon & Banana

Easy to prepare and delicious, these cookies make a great morning treat.

By The Editors
Porridge Power Bowl with Raspberries

Start your day the fruity way with this bowl.

By The Editors
Vegan lentil moussaka

Cookbook author Anina Gepp reveals a flavorful veggie version of the Greek classic in her new book...

By Anina Gepp

Dessert

Cherry chocolate parfait

A delicious frozen dessert that can be made entirely without an ice cream machine.

By The Editors

Striezel aux Pralinés Roses

The French take on the classic braided sweet bread becomes both beautifully decorative and...

By The Editors

Tiramisù with limoncello

“This tiramisù is the perfect ending to a summer menu.” says Angelo Coassin about his creation.

By The Editors

No-bake strawberry vanilla slices

So delicious, so simple, and so beautiful! Best of all, there’s no need to even switch on the...

By The Editors

Panna Cotta with Berries

A classic that never gets boring. Feel free to vary the berries according to your personal taste.

By The Editors
Far Breton

And whatever you do, don’t call it vanilla pudding! Breton far is a classic French cake that only...

By The Editors
Rhubarb and vanilla millefeuille

Millefeuille is a classic French layered puff pastry dessert—made with fresh rhubarb, it becomes...

By The Editors
Tiramisù by Nicola Zamperetti

Top chef Nicola Zamperetti shows Falstaff how he prepares one of Italy's most popular dessert...

By Nicola Zamperetti
Madeleines

French pastries: a little slice of heaven

By The Editors
Raspberry Jelly

A true showstopper: While you can certainly make it with other fruits, none deliver quite the same...

By Redaktion
Hotteok: Korean Pancakes

These irresistibly sweet, crisp-edged cakes are baked at such high heat that the sugar melts into a...
Blueberry Pancakes

These fluffy pancakes, topped with blueberries and maple syrup, are the perfect way to start your...

By Redaktion
Pastiera Napoletana – Aromatic Easter cake with citrus notes

Pastiera is a traditional Easter cake from Naples that is still far too little known beyond Italy....

By The Editors
Chocolate hazelnut mousse

Whether served as dessert after a great meal or enjoyed as a sweet treat in between — here’s a...

By The Editors
Babà Napoletano

Top Campanian chef Gennaro Esposito conjures up a traditional dessert from Naples.

By Gennaro Esposito
Vegan crème brûlée

Philip Khoury’s vegan take on this classic dessert: a close relative of crème caramel, featuring...

By The Editors

Italian cuisine

Venetian-style gnocchi au gratin à la Gennaro Contaldo

Gennaro Contaldo, mentor to well-known top chefs, uses a historical Venetian preparation in his...

By The Editors
Pumpkin Pasta by Luigi Tesoro

Luigi Tesoro, a pizzaiolo from Naples and head pizza chef at L'autentico in Vienna, shares his...

By The Editors
Spaghetti Cacio e Pepe with Roman-style pecorino cream

Perhaps the pasta dish with the shortest ingredient list of all. But when prepared properly, it...

By The Editors
Oven-baked calamari

»No time to cook but craving something tasty? Then you have to try these super-easy calamari. Just...

By The Editors
Pizza alla nonna with kale, salsiccia, ricotta, and chili

In Italy, pizza doesn’t just come from pizzerias. “Nonne” love baking it at home on a tray....

By The Editors
Tiramisù with limoncello

“This tiramisù is the perfect ending to a summer menu.” says Angelo Coassin about his creation.

By The Editors
Pasta Bolognese by Nicola Zamperetti

»Ragù Bolognese« from Rome: Nicola Zamperetti gives the famous pasta classic his own twist.

By The Editors
Avocado Caprese Salad

A fresh take on the classic caprese — transformed into a refreshing salad on hot days, ready in...

By The Editors

French cuisine

Tomato tarte tatin

The French tarte tatin is a refined classic, traditionally made with apples. This version with...

By The Editors
Madeleines

French pastries: a little slice of heaven

By The Editors
Onion Tart

Crispy pastry and golden-browned onions – this onion tart brings the savory charm of French...

By The Editors
Les Bugnes

A recipe for traditional French yeast pastries by master baker Paul Hervé from the »Terre Blanche...

By The Editors
Far Breton

And whatever you do, don’t call it vanilla pudding! Breton far is a classic French cake that only...

By The Editors
Rhubarb and vanilla millefeuille

Millefeuille is a classic French layered puff pastry dessert—made with fresh rhubarb, it becomes...

By The Editors
Striezel aux Pralinés Roses

The French take on the classic braided sweet bread becomes both beautifully decorative and...

By The Editors
Lamb shoulder tagine

In their cookbook »Mokonuts: The Cookbook«, Moko Hirayama and Omar Koreitem share how to recreate...

By The Editors
Poulet au vinaigre

This classic of French home cooking is all about one of the most delicious sauces imaginable to...

By The Editors
Entrecôte Bordelaise

Entrecôte Bordelaise is pure culinary tradition from the Bordeaux region—and the essence of...

By The Editors
Chicken with sherry and morels

Of course, sherry tastes best ice-cold alongside a few ultra-fresh tapas. The French, however,...

By The Editors
Venison and Caviar with Sorrel Ice Cubes

A recipe by »Olivier Nasti«, chef of the Michelin-starred restaurant »La Table d’Olivier...

By The Editors

Pasta

Lasagna al Forno from Ciccio Sultano

Top chef Ciccio Sultano adds a touch of Sicilian cuisine to the Italian classic.

By Ciccio Sultano
Pasta alle Zozzona

Angelo Coassin reveals how to make this authentic pasta with guanciale and salsiccia in his book...

By Angelo Coassin
Pasta Bolognese by Nicola Zamperetti

»Ragù Bolognese« from Rome: Nicola Zamperetti gives the famous pasta classic his own twist.

By The Editors
Zendaya's Avocado Pasta Recipe

Zendaya’s easy-to-make avocado pasta recipe

By The Editors
Spaghetti Cacio e Pepe with Roman-style pecorino cream

Perhaps the pasta dish with the shortest ingredient list of all. But when prepared properly, it...

By The Editors
Vegetable Orzo Primavera

This pasta is one of the favorite dishes of former James Bond actor Pierce Brosnan. Recipe from...

By The Editors
Ravioli alla Genovese

Campanian ravioli are universally popular - they are available in many different variations. Top...

By Gennaro Esposito
Tagliolini al Limone

Pasta is always good, and this fantastically simple Italian recipe brings out the complex flavors...
Spinach tagliatelle with spring fawn ragù

Pasta asciutta can also taste wonderfully fragrant and tender. And because it's spring: without...

By Redaktion
Pasta with mushrooms and egg

Classic carbonara, without bacon for a change. The yolk cooks in the pasta and makes it...

By Redaktion
Pasta Cacio e Pepe

This recipe from Claudio Del Principe's new cookbook will excite the heart of many a pasta lover.
Tortellini alla Vignarola with asparagus

Vignarola alla romana is a typical Roman springtime treat - fresh vegetables as a tender stew,...

By Redaktion

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