The iPad/iPhone has introduced a whole new way for people to engage with food. It has been particularly helpful for those who aren't exactly proficient in the art of cooking, have the courage to expand their repertoire beyond the typical pasta dinner. After the jump we've collected a few apps that could be a helpful addition to your cooking routines.
Q: I just returned from Heidelberg, Germany, where I had many wonderful salads that I would love to recreate. There were many variations but the basic theme was lettuce (green, like butter or leaf), shredded carrots, sometimes cherry tomatoes, and two little mounds of shredded veggies — one white and one dark purple-red.
I am mystified by the last two veggies — cabbage? Beets? The dressing was generally a vinaigrette (not creamy, lots of herbs). I should have asked while I was there but I didn't really realize how much I liked the salads until I left! I am hoping that someone who either lives or has traveled in that area of Germany can help me out.
In Berlin, I fell in love with the Turkish döner kebab at a little takeout place near my hotel. Similar to a gyro, these overflowing sandwiches were topped with all sorts of salads, fresh vegetables and sauces and served on a warm, crispy flatbread. I've never found anything quite like it in the U.S., but I've got some ideas for a homemade version that incorporates some of my favorite elements.
German wines, Rieslings in particular, are among my absolute favorite wines so I am very excited that this week I am heading to the Rheingau wine region of Germany, with its famous Geisenheim Viticultural Research center.
For many wine consumers German wines are an enigma. Many blatantly hate the often off-dry style, associating it with cheap, unsophisticated wines. Others become terrified by the complexity of the label, which, while delivering copious bits of information, is to many daunting and incomprehensible. Here is a guide to understanding German wines and demystifying the label.