ARTICLES
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Enjoy reading a selection of my food and travel articles, many of them with recipes, published in Saveur, German Life, European Traveler, Gastronomica, Travel Squire, and other magazines and websites.
Click on the publication title below or scroll down to find a description of each article and a pdf link to the full text. (The pdf files take a few seconds to download onto your screen. Long articles might take 30 seconds or so.) |
GERMAN LIFE
EUROPEAN TRAVELER
SALLY'S PLACE
TRAVEL SQUIRE
GASTRONOMICA
SAVEUR
GEMÜTLICHKEIT TRAVEL LETTER
REPAST
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GERMAN / AUSTRIAN / SWISS LIFE MAGAZINE (in English) |
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Tiramisu, Bieramisu: How I fell in love with this creamy Italian dessert—in Germany—where local chefs have played riffs on the classic recipe, even inventing a beer-flavored version. Read about the history of tiramisu and its migration around the world, from Italy to northern Europe, the USA, and Japan. (With recipes) |
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Austrian Art Sandwiches: The Austrians love these little savory open-face sandwiches made of sliced bread spread with colorful, tasty toppings, so beautifully garnished they look like miniature works of art. You can make them at home yourself, using a few simple ingedients and your own artistic imagination. (With recipes) |
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Going BIO in Germany: Germans are the largest consumers of organic ("BIO") foods in Europe and second only to the USA worldwide. Read how Germany, with its long history of organic farming and food production, has embraced the modern organic food movement, from farm to table, from specialty shops to supermarkets. (With recipes) |
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Europe's Fascinating Food Markets: Sweet juicy plums. Pungent goat cheeses. Homemade pâtés studded with pistachios. Paper-thin slices of farmhouse-cured ham. Multi-grain buns and rosemary scented flatbread. Are you hungry yet? Come with me on a visit to Europe's colorful food markets, from France and Germany to Spain and Italy. |
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Vienna's Sweet Treats: Capital of cakes, confections, and coffeehouses, Vienna offers something for every sweet tooth. What could be more romantic than sitting on a plush banquette under a sparkling chandelier in an elegant pastry shop, eating a rich torte and sipping hot coffee topped with whipped cream, while snowflakes settle silently over the city outside? |
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Prague's Beer Taverns: Czechs are the biggest imbibers of beer in the world. And they prefer to drink their foamy-fresh brew on tap in local taverns, not from bottles or cans. "Cans are for sauerkraut," they say. Follow me on a tour of Prague's oldest beer taverns, where I've been enjoying excellent Czech beer ever since my first frothy mug on a cold winter evening many years ago. |
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Gingerbreads Galore! Christmas is the season when European bakeries from Sweden to Slovakia to Switzerland turn out tons of gingerbread for hungry customers. Stalls at Christmas markets sell fresh gingerbread and hot spiced wine. And home bakers dig through kitchen drawers and recipe files to find favorite cookie cutters and family recipes for this holiday treat. Read more about the history, lore, and varieties of these sweet-spicy cakes and cookies so beloved by children of all ages. |
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Vienna: Vibrant City of Design: Vienna is like an aging dowager empress who has finally discovered the fountain of youth. Trendy restaurants and boutiques are popping up like mushrooms as a new generation puts its own stamp on the venerable capital of Austria. Come with me to visit the best places to experience the exciting art revival in this vibrant city of design. |
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Berlin by Video Bus Tours: Discover a new way to experience the history and development of Germany's fascinating capital city, through a synthesis of bus touring, video images, and live lectures by a multi-lingual guide, all provided in one interesting and accessible package. |
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Discovering Oxford: You can easily spend a week in England's "City of Dreaming Spires," wandering through the winding medieval streets, touring the famous colleges, visiting world-renowned museums, boating on the Thames, and enjoying the lively pub culture. Be sure to see the lively open-air farmers' market and antiques market on Gloucester Green every week, too. |
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Lively Lisbon: Portugal's capital is a lively city chock full of attractions from medieval to modern. Whether you're a history buff, a gastronome, a power shopper, or all three, you'll find plenty to see, taste, and buy in this surprising city by the sea. |
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Munich: City of Laptops & Lederhosen: The capital of beer-brewing Bavaria, Munich is well known for its boisterous beer halls and annual Oktoberfest. But Munich is much more: a sophisticated yet laid-back metropolis of more than a million people, where cutting-edge technology, baroque architecture, modern design, and old Bavarian traditions coexist comfortably in "the city of laptops and lederhosen." |
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Alsatian Kugelhopf: A Cake for All Seasons: Kugelhopf is the king of cakes in the French region of Alsace, where it's served year round at festivals, holidays, family celebrations, and Sunday breakfasts. Learn about the legend, history, lore, and technique behind this classic turban-shaped cake, rich with butter and eggs, studded with raisins and almonds, and redolent of tradition. (With recipe) |
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Edible Art: Springerle Cookies: Little works of culinary folk art, these pale-colored, anise-flavored cookies are imprinted with designs made by intricately carved wooden molds. Read about the history, shapes, and symbolism of these beautiful cookies, which originated 500 years ago in the region of Schwabia in southern Germany. Today they're still a special holiday treat in several regions of Europe, where they're given as gifts and even used as Christmas decorations. (With recipes) |
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Land of Plenty: Discover fresh seafood, surprising salads, and an effervescent cold soup in this feature story about Vladivostok, the culinary capital of Russia's Far East. During the year I lived in Vladivostok, I learned about this unique regional cuisine from some of the city's best home cooks. (With recipes)
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Chuck Wagon Cooking: Chuck wagons, those rudimentary kitchens of the open range, represent everything I love about the way Texans cook and eat: the gusto, the communal spirit, the bold flavors, the knack for making the most of the ingredients and tools at hand. Read about the history and lore of chuck wagon cooking in this special Texas issue of Saveur. |
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GEMÜTLICHKEIT TRAVEL LETTER FOR GERMANY, AUSTRIA, AND SWITZERLAND (in English) |
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Heidelberg: Discover why the "Student Prince" was so entranced with Heidelberg, a romantic German city that casts a special spell, seducing travelers to fall in love with its scenic location, towering castle, cobblestone streets, quiet courtyards, and baroque bridge over the Neckar River. Hotel and restaurant recommendations included (pages 1, 3-4, 9-10). |
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Salzburg: Enjoy the sound of music, the sight of majestic mountains, the smell of freshly baked pastries, the taste of lighter-than-air dumplings, and the touch of an alpine breeze—all in one small Austrian city on the banks of the Salzach River. Birthplace of Wolfgang Amadeus Mozart, Salzburg is now a UNESCO World Heritage Site with some of the best preserved baroque architecture north of the Alps. Hotel and restaurant recommendations included (pages 1, 3-4, 9-11). |
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Leipzig: Read about the recent revival of this historic Saxon city, a major cultural center and the cradle of East Germany's peaceful political revolution in 1989. Hotel and restaurant recommendations included (pages 1, 3-4, 9-11).....and (in the same issue).....New Autumn Wine: Autumn is the "new wine" season in Europe, when locals merrily imbibe a cloudy, refreshing liquid that combines the taste of yeast and freshly cut grapes with the sparkle of champagne and the foam of beer (pages 1, 11-12). |
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REPAST: THE QUARTERLY PUBLICATION OF THE CULINARY HISTORIANS OF ANN ARBOR
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Russian Potato Salad: From Classic to Contemporary: See pages 10-13 of this special Russian food issue of Repast: The Quarterly Publication of the Culinary Historians of Ann Arbor. This is potato salad like you've never tasted before, flavored with fresh garlic, crabmeat, and salmon caviar. (With recipe) |