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Featured Cook

WashingtonChef

Cooking Level: Intermediate

Living In: Berlin, Berlin, Germany

About me:
I lived in Washington DC for four years, travelling extensivly, eating everywhere. After returning to my home country Germany in 2003, I found that my time in the States had not only left me with a new husband, but also a new appreciation for all kinds of food (believe me, okra is quite unknown in large parts of Europe). I had started to cook for guests before I came to the U.S., I had won my huband's heart (okay, his stomach) with a dish of oven-barbecued shrimps - now, in Germany, I began to cook on an everyday basis. And I'm enjoying it more everyday.

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Newest Cooks

cupcake darlin'

Cooking Level: Intermediate

Home Town: Berlin, Berlin, Germany

About me: I did many student exchanges... for example with Canada, Great Britain, Finnland, France and Luxembourg... so I experienced a lot of diffenrent cultures and especially different f…
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Josefin

Cooking Level: Intermediate

Home Town: Malmö, Skane, Sweden

Living In: Berlin, Berlin, Germany

About me: Uni student with a passion for cooking. Am Swedish, but have lived in the UK for a couple of years and am now moving to Germany, so I like to cook a bit of everything!

WiMi

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Berlin, Berlin, Germany

About me: I'm a "I wanna cook like Mama" boy. From the South but have spices in my kitchen from around the world. And I use them all. Just not all at once. :-)

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Newest Reviews

Italian Wedding Soup II

Reviewed on Dec. 8, 2009 by Anke

It turned out great. I used spinach instead of escarole and dropped it in the soup after the meatballs were done. I also added 3/4 cup uncooked star pasta to the soup and it was done same time as the meatballs. Will sure make it again.

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Tomato Basil Couscous Salad

Reviewed on Aug. 11, 2009 by Josefin

This salad is amazing! It was a hit with me and my friends. I didn't have any red wine vinegar or green onions at home though. So I used 3/4 white wine vinegar and 1/4 balsamic vinegar to make up the 1/3c. vinegar, and it tasted great. I also used green beans for a bit of green. I will definitely make this again, but would probably add even more fresh basil (and save some extra as garnish with the cherry tomatoes).

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Ham and Cheese Bowties

Reviewed on Aug. 3, 2009 by Josefin

Great recipe to use up left over ham or grated cheese. I live in Europe, so had to substitute some ingredients: using dijon mustard, cheddar cheese, and smoked ham. I also added about two handfuls of peas (like a few other members suggested) and used whole wheat pasta. An easy and tasty weekday meal!

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