Luisa Weiss

Luisa Weiss is an Italian-American food writer. She is the creator of The Wednesday Chef and the author of the food memoir, My Berlin Kitchen. She lives in Berlin with her husband and son.
Recipe: Easter Bread with Raisins and Sugar Cubes
This gorgeously burnished sweet bread has been an Easter tradition in Aachen, Germany’s westernmost city, since medieval times. Its name is derived from the local dialect’s word for Easter (Posch), combined with Weck, a regional term for white bread rolls. Poschweck therefore simply means “Easter bread.
Jan 21, 2020
Recipe: Sunken Apple Cake (Versunkener Apfelkuchen)
There are countless apple cakes in Germany, but this one, in which a rather plain batter rises up and bakes around sliced apples, has to be one of the most popular.
Sep 27, 2019
The Best Easter Traditions Come from Germany
The culmination of the Lenten period that begins much earlier in the year, on Ash Wednesday (February 10 this year), Easter is a joyous holiday with candy, culinary delights, and animal folklore. And while each country has its own unique customs, Germany’s Easter traditions deserve particular recognition. It was, after all, in western Germany that the Easter bunny, or rather Osterhase, was born.
May 24, 2019
In Germany, You Eat Cake Every Day
Cakes, among other sweet treats, are a hugely important part of German culture. The next step to getting to know someone in Germany isn’t getting together at home for cocktails, like in France, or for dinner, like in the United States, but for cake and coffee on a weekend afternoon. Across the country people still bake tray-size cakes for the Sunday afternoon Kaffeezeit (coffee time) with their friends and family.
Oct 13, 2016