Flammkuchen 2-ways: Sweet and Savory

Does Flammkuchen exist in North America? Somehow, I highly doubt it. I don’t remember ever seeing this on a menu, or in a recipe book there. It was only after moving to Berlin 5 years ago that I discovered this pizza-like pie dish. Flammkuchen (or Tarte Flambée in French) originates from the region of France that borders Germany, Alsace. … Continue reading

Ravioli with sweet potato and goat cheese filling in thyme butter

We hope you enjoyed our last post about how to make fresh pasta. Our favorite way of using the dough is to make homemade ravioli. There are so many different kinds of fillings and sauces you can experiment with. Some of our favorites are duck-apple filling with a dark demi-glace sauce, a porcini-mushroom and chestnut filling … Continue reading

Sun-dried Tomato Goat Cheese Tart

Since we had some extra sun-dried tomatoes lying around (left-over from our infused vodka experiment) and some pre-made phyllo dough in our fridge, we decided to put this little tart together. The results were definitely a lovely afternoon treat. Phyllo dough (also spelled “filo”) is a favorite in our house. We always use the pre-made … Continue reading

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