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    The Healing Power of Classic German Cooking

    “Germans are particularly nostalgic about the food of their grandmothers,” writes Luisa Weiss, furnishing a sturdy thesis for her handsome, welcoming new cookbook.   Weiss, whom you may — should — know, is a food writer. She was born, partly raised, and now lives full-time in Berlin. She blogged about food for more than a decade from New York as The Wednesday Chef, then moved to Germany. There she wrote her way deeper into the German culinary world: the food-driven memoir My Berlin Kitchen: A Love Story with Recipes (2012) and Classic German Baking (2016). She now writes a Substack organized…...

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    German Wines Shine at Restaurant Scheepskameel

    “When I started drinking wine, wine was French,” my father told me recently over dinner at Scheepskameel, a Dutch restaurant known for its excellent wine menu. He never spends more than 10 euro on a bottle, and rarely drinks white, but that evening he unexpectedly admitted, he preferred our glass of German Riesling to our bottle of red Bordeaux. A few days later, I hosted a Riesling tasting for some serious wine friends. They have accounts with posh traders and their own cellars, which are typically stocked with Burgundies and Bordeaux. They were impressed. But, I wondered, would they buy…...

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    A Conversation with Isabella Keller-Rutayungwa 

    At 31, Isabella (“Bella”) Keller-Rutayungwa is already a force in German wine. She’s an entrepreneur who launched her own wine import company, a Master of Wine student, the mind behind a globally popular pop-up bar, a part-time grower at Weingut Keller, one of Germany’s most respected estates — and the newest member of German wine’s highly respected “royal family.”  Beyond all this, what sets Keller-Rutayungwa apart is her conviction that fine wine (she prefers a different term) is for everyone. Her mindset is already changing how people approach the wines she champions. She’s got a winning backstory, smart ideas around…...

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  • Unlocking Rieslingsekt’s Potential

    Riesling is admired for its complexity, longevity, and ability to reflect its terroir. The same is slowly becoming true in the sparkling wine sector, where bubble enthusiasts are discovering what aged Rieslingsekt can offer.  In the world of German wines, Riesling is the undisputed star. Still wines gained their historical reputation as early as the 15th century, while the 18th and 19th centuries witnessed the rise of traditional method sekt. Over time, large companies monopolized the production of cheap, tank-fermented sparkling wine, until smaller, individual wineries were finally allowed to produce and sell their sparkling wines in the early 1980s. This…...

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    Eat + TRINK | Wurstsalat as Mood Board

    I felt lonely on the Internet the day I started researching the origins of Wurstsalat.  I looked in far-flung corners of the web for sausage scholars who might have dedicated time to writing about the rules and methods of this intriguing dish. When I hit a wall, I did what any well-trained millennial would do and typed #wurstsalat into Instagram’s search bar.  The things I saw there were either appetite-inducing or frightening, sometimes both at once. Lying in the cascade of pictures amidst German cowboys, balsamic glaze swirls, wedding celebrations, crinkle-cut fries, and loads of curly parsley was a possible answer: Wurstsalat is…...

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