Cyprus traditional cuisine
In the Maronite village of Kormakitis in Cyprus, the chef of a boutique hotel is attracting attention with consistently traditional cuisine
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In the Maronite village of Kormakitis in Cyprus, the chef of a boutique hotel is attracting attention with consistently traditional cuisine
Beer powder without brewing process. Klosterbrauerei Neuzelle rethinks beer and impresses with climate-friendly arguments in transport and packaging
Every year on March 1, Icelanders celebrate Bjórdagurinn. This day of beer commemorates the legalization of beer in 1989 after 75 years of prohibition.
In Iceland, you go to bake bread with a shovel and rubber boots. The oven needs no electricity. It bubbles and hisses and is right by the lake
Hákarl is considered a culinary test of courage on a trip to Iceland. Only processed the meat from the Greenland shark loses its toxic effect
Les Halles, the market hall of Avignon with the vertical garden of botanist Patrick Blanc and delicacies from Provence.
The Auvergne – Rhône – Alpes region is home to a particularly large number of breweries. Why France is discovering a love of beer, tells a brewer from the Drôme Valley
Oysters are a popular appetizer in France. They are hardly filling, low in fat and carbohydrates, but contain many vitamins and minerals.
What do rutabaga, a stew and a children’s birthday cake have to do with Helmut Schmidt? A culinary interpretation provides answers.
It’s amazing how quickly you can flavor boiled eggs. The variant with curry is exciting. So the eggs go well with many rice dishes
Culinary specialties from Switzerland? First and foremost, chocolate and cheese. But cholera?
In the kitchen, lavender is also used in the form of lavender salt or lavender sugar. As a tip for use: lavender has an aromatic proximity to rosemary