Author: Josef Stanz

I adore the uncomplicated nature of this Himbeer Kasekuchen Im Glas, a German raspberry cheesecake. This cheesecake has no crust, and it’s made with l

I adore Gebackene Hahnchenkeulen, the German-style crispy baked chicken drumsticks that, because of their size and shape, come together for a quick me

I adore this Flieten recipe, a classic from Trier. The dish features 1.5 kg of chicken wings married with wildly delicious spices—sweet paprika, smo

I take great pleasure in making a classic Swiss Cheese Fondue, transforming my dining room into a cozy gathering space. This creamy, communal dish com

Langos, a beloved Hungarian dish, melds the simple, rustic appeal of flatbread with all the main ingredients of great pizza—dough, sauce, and cheese

A beloved German Christmas pastry, vanillekipferl brings together the flavors of ground almonds and a buttery dough. I appreciate the mix of 250g of a

I love making delicate Spritzgebäck, or German spritz cookies. For these, I use a mixture of softened unsalted butter and granulated sugar, which cre

The oven-roasted chestnuts are a simple, delicious, and delightful autumn treat. Their rich flavor makes them one of my favorite chestnut preparations

The wafting scent of Dampfnudeln being made in the winter air at Christmas markets is pure magic. Using 500 grams of all-purpose flour, 250 milliliter

The harvest season, with its festive colors and cool, crisp air, transcends all realms of life—even the culinary. The season compels us to reach int