by Philipp Multhaupt |
Frittata di spaghetti is a simple dish which can be made fresh, or using leftover spaghetti. We’ll share an easy vegetarian version of this popular recipe.
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by Corinna Becker |
The pink and purple chive flowers appear in late spring to early summer. We’ll show you how to harvest and use the edible chive blossoms.
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by Philipp Multhaupt |
Growing wasabi plants can be a difficult, yet rewarding undertaking. We’ll explain how to grow and care for wasabi and how to make your own wasabi paste.
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by Karen Stankiewicz |
Tomatoes are a delicious summer staple in any kitchen. We’ll explain whether or not you should refrigerate tomatoes and give some tips for storage.
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by Philipp Multhaupt |
Greek briam is a simple dish of Mediterranean oven-roasted vegetables. Thinly-sliced colorful vegetables and a spiral pattern give this casserole a unique look. We’ll show you how to prepare this specialty yourself with our favorite briam recipe.
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by Paula Boslau |
Protein oats, proats for short, make for a tasty and nutritious breakfast. This recipe is easy to make and there's a vegan option, too.
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by Philipp Multhaupt |
Okara is a by-product of soy production. We'll explain why this soy pulp shouldn’t go to waste and how to use it in the kitchen with an okara recipe!
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by Charlott Morling |
You don’t need an oven to bake a cake; you can bake cake in a skillet on the stove top! We’ll share our easy apple frying pan cake recipe.
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by Charlott Morling |
Salad burnet is a versatile, easy-to-grow culinary and medicinal herb. It's rich in vitamin C and has a refreshing and unusual flavor.
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by Christian Schulz |
Falafel is a vegan dish typically found in Middle Eastern cuisine. For our authentic and easy Falafel recipe, you only need a few ingredients.
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