Eisträume – Ice Dreams

Nothing beats ice cream on a hot summer day. I don`t care how many calories this desert has, it is just simply the most delightful “meal”.
I am one of these people who cannot eat ice cream in winter or until it is really brutally hot outside. So with the advent of global warming I may [...]

Vote for the best German restaurant in America

German World Magazine is excited to support the search for the BEST GERMAN RESTAURANT IN AMERICA.
Find German restaurants nearby or across the USA. Best of all, from July 1 through July 31 cast your vote every 24 hours for your favorite German restaurant! The winning restaurant will be announced September 1, 2010.
Let the search begin…
1.Can [...]

How a German Master Chef Conquers LA Farmers Markets

If you’re a regular on Los Angeles Farmers’ Markets, you might have noticed a produce stand that stands out (yes, pun intended!). Instead of the general variety of local California veggies and fruits, this stand presents an outstanding variety of freshly harvested mushrooms. Did I say mushrooms? Yes! Name anything from Chanterelle to Morels to [...]

Apricot Dumplings – Marillenknödel

I love Marillenknödel or Apricot dumplings and have not met anyone who does not love this dessert in particular children. I just had guests who never ate them before and 15 dumplings were not enough! So be prepared since Marillenknöedel are in high demand! The original version of the Marillenknödel is based on the Kartoffelteig [...]

The White Asparagus Season Is Here

Frühlingszeit – Spargelzeit
The hype about the coveted white vegetable starts up again in Germany at the end of April. By the end of the season, on June 26, approximately 55,000 tons of the vegetable will have been harvested. With a total value of 175 million euros, the slender stalks have become Germany’s most important cultivated [...]

Inspired by Goethe’s “Osterspaziergang”

Vom Eise befreit sind Strom und Bäche
Durch des Frühlings holden, belebenden Blick;
Im Tale grünet Hoffnungsglück;
Der alte Winter, in seiner Schwäche,
Zog sich in rauhe Berge zurück.
Von dorther sendet er, fliehend, nur
Ohnmächtige Schauer körnigen Eises
In Streifen über die grünende Flor;
Aber die Sonne duldet kein Weißes:
Überall regt sich Bildung und Streben,
Alles will sie mit Farben beleben;
Doch an Blumen [...]

Puck opens Las Vegas Brasserie

Wolfgang Puck is proud to open his first French restaurant in nearly 30 years. Utilizing his extensive background and experience in French cooking and his contemporary and inventive style, Puck has created a modern brasserie menu where guests can find his interpretations of traditional French classics. Designer EDG has crafted a crisp, modern interior which [...]

Wolfgang Puck and the Governors Ball

Not only are Christoph Waltz – Best Supporting Actor, Sandra Bullock – Best Actress, The White Ribbon – Best Foreign Language Film and Christian Berger – Cinematography, nominated, but every year the originally Carinthian (a Southern Region of Austria) master chef Wolfgang Puck is a staple of this celebration.
For the 16th consecutive year, master chef [...]

Emily Blunt loves “Marmite”

Talking about bread spread. Recently I interviewed Emily Blunt, when asked what the British actress carries with her on her journeys, she exclaimed “Marmite”. Since I have never heard of it, she described it as “ a vegetarian bread spread with a distinctive taste.” This distinctive taste stems from the fact that it is made [...]

Recipe: Faschingkrapfen and Orange Jam

Fasching ends on February 16th. The climax of carnival is Fat Tuesday or Shrove Tuesday. Festive costume parades on Faschingsdienstag end the winter throughout Germany, Switzerland and Austria. It also is the last day of feasting which means lots of meat, eggs, cream and deep fat fried pastries such as the Faschingskrapfen or carnival doughnut. [...]

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