Tag Archives: Grete Willinsky

Of Rotkohl

Posted on 1 January 2025 by carlton_bach

The taste of winter in Germany is deep, rich purple. Few of the heavy, meaty dishes that mark festivities in the darkest time of the year come without Rotkohl. Stewed slowly and usually preserved in glass jars, it can now … Continue reading →

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The Taste of May

Posted on 30 April 2024 by carlton_bach

In the past, I dedicated a lot of blog space to various dishes associated with the month of May in the fifteenth and sixteenth centuries. Today, I will talk a little about the flavour associated with that month in modern … Continue reading →

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