I have to admit, I never really cooked a whole bird before. Breast, yes. Legs, yes. But a whole bird? Never. I know it's not that diffi...

I love a good medium-rare Filet Mignon. It's tender and when prepared correctly almost melts in your mouth. The only problem with filet,...

If you think this is going to be light and healthy and vegan-friendly, you better leave this page now. German style green kale is one of THE...

Last Thursday was American Thanksgiving and our Anton and Katy invited us over to Anton's studio to celebrate this day with food and fri...

Last Monday, on Halloween, was the first time ever I got to carve a pumpkin. Halloween is not a big thing in Germany really, and pumpkins fo...