One of the things I really miss in New York is the abundance of places where you actually enjoy eating outside. Don't get me wrong, a lot of places have outside seating, but I don't particularly enjoy sitting on an extremely noisy and dirty avenue even if the food is amazing.
We actually have a real ice machine that only restaurants use and it makes the best creamy ice-cream you can imagine. But when we saw these cute popsicle forms by Rosenstein & Söhne we wanted to give it a try and made these yummy healthy treats together. It was so much fun making them all different!
Anyone who knows me in the slightest, knows I seriously love to brunch. The great thing about the states is that they're brunch experts and you can literally have brunch anytime between 8 am and 5 pm during the weekend.
I know I certainly haven't had much of a summer between constant rain and dreariness in Paris and Vienna, but if there's one combination that always has me excited for late summer and fall, its plums and apricots.
In Chicago there is a Ralph Lauren Restaurant where we found this cookbook by Ricky his wife featuring their favorite recipes from the Hamptons. I fell in love it because it features quite a few Austrian dishes such as cucumber salad and appelstrudel. This is because part of her family lived in Vienna for a while and she is very fond of the Viennese kitchen.
It's safe to say that if you return to a restaurant more than 3 times in 2 days, it's probably on its way to be on of your all time favorites.
“There is no water in oxygen, no water in hydrogen: it comes bubbling fresh from the imagination of the living God, rushing from under the great white throne of the glacier. The very thought of it makes one gasp with an elemental joy no metaphysician can analyse.
At the Dombeisl in Vienna, you will find some of the most important ingredients for a pleasant and enjoyable evening. Thomas Wohlfahrter, new chef at the Beisl, which is an Austrian nickname for a pub, loves to make his guests happy.
What I'm about to say may come as somewhat of a surprise given the fact that I'm writing a recipe post about cupcakes: I don't really like cupcakes at all. There's usually way too much, overpoweringly sweet icing on an incredibly dry cupcake, but not with this recipe!
