6 Austrian Ingredients Everyone Should Know About

These delicious culinary delights hailing from Austria should become regulars in your kitchen

These Austrian ingredients may be delicacies, but they belong in your kitchen every day.

The Fancy Food Expo in New York City is in full swing, and regional delicacies from around the world are on display. Such was the case at an event hosted by the Austrian Trade Commission, Advantage Austria, showcasing the best in gourmet flavors and products that central Europe has to offer.

Austrian ingredients are celebrated for their quality and excellence, because the same time-honored methods for making delicious food that have been used for generations are still in place today. The combination of high standards and strict government food regulations ensures that gourmet products of this nation are of the purest variety. Austrian farmers still follow traditions laid down hundreds of years ago, crafting their cheese from hay milk and never using GMOs. Their ingredients are created with integrity and sincerity, and every cook should know about them.

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Not to mention, they are delicious. At the event, people gathered in the rustically decorated dining room of Café Katja to share in the bountiful delights of Austrian agriculture and entrepreneurship. Wooden tables heaped with selections of artisanal products, including cheeses provided by the renowned Cheese Rebels, cured meats, and dark breads lined the room, creating an atmosphere true to Austrian hospitality. Regional brands exhibited their products as guests sipped Stiegl beer and Rieslings from the country’s bountiful vineyards.

The evening exemplified the attention to detail and careful craftsmanship that is characteristic of Austrian culture. Whether it is food, drink, or entertainment, the Austrian people represent their nation through their cuisine with pride.

This slideshow compiles six of the most iconic, traditional Austrian ingredients, ranging from the little known to the widespread. From likely suspects like asparagus and horseradish, to a dessert idea that’s never crossed your mind, these are cultural classics that everyone should be acquainted with for the sake of tradition, health, and superb flavor.

Palatschinken – Austrian Crêpes

Everyone knows the delicious French crepes, but in Austria, we have our own kind. The Austrian type is closer to the French crepes than the thick American Pancakes and yet a little thicker than the French version.

At home, this is is a dish, traditionally served for lunch – not for breakfast, not for dinner. But honestly: They make a great breakfast too. They are either eaten for dessert or main dish. I totally prefer the latter approach. And since I have pancake batter in my genes, Palatschinken is by far one of my favorite dishes – filled with apricot jam (or banana-nutella, yeah).

Palatschinken are ready within minutes, all kids love them and so I grew up eating a lot of Palatschinken. Traditionally, they are kind of thicker than the very thin French crepes, filled with apricot jam and then rolled (jelly-roll like). And that’s the way they are served in typical Austrian restaurants (“Wirtshaus”).

Austrian Palatschinken are filled with apricot jam, then rolled like in this picture.

Besides with apricot filling, they are often served with a chocolate-walnut filling or sweetened quark/fresh cheese (“Topfenpalatschinken”). But the important thing is, that you would never see them folded like crepes – so please don’t judge me for those pictures where I show them … aaahmmmm … folded like crepes. I just like their folded look, but still: They should be rolled!

Since this recipe is for neutral tasting Palatschinken, you can also add a savory filling. With a mix of tomatoes, mozzarella and fresh basil you can’t do wrong.

When Insider asked the Michelin-starred chef Josh Emett to share essential recipes for every home cook, the first word that came out of his mouth was "eggs."

"They definitely should know how to make decent eggs because I think that's a staple," Emett said. "Whether they're scrambled eggs, or a really good boiled egg."

There are nearly a dozen ways to cook an egg, and they all depend on your preferences. Do you like hard-boiled or soft-boiled? Hard-scrambled or soft-scrambled? Over easy or sunny side up? And don't forget poached eggs or omelettes!

However you like your eggs, just make sure to keep practicing with them.

"Practice makes perfect," Emett said. "The first time you make something you're going to cock it up, it's not going to go well for anyone. The second time you'll figure it out, the third time you'll get pretty good, and the fourth time you'll probably really start to enjoy it and really start to figure out what you can do."

You can find multiple egg recipes in Emett's book, "The Recipe"

Rice is the quintessential deceptively easy dish—it takes time to master!

Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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3. Breaking bread with the neighbours

It’s also important to understand how Romanian cuisine evolved through time:

  1. our ancestors the Dacians, who settled these lands over 2,000 years ago, were adept hunters and skilled at preparing meat in stews, grilled or cured, alongside whatever vegetables and fruits they could find although their recipes were unsofisticated, their feasts and wines were renowned in the region!
  2. with the Roman conquest (100 A.D.) placinta (pies) were introduced, along with bread, different types of cheese, cooking pots and oils cereal agriculture also became important, especially in Wallachia’s vast and sun-bleached plains
  3. during the 3rd – 12th centuries, various migrating people such as Tatars, Armenians or Huns, passed and settled through parts of Romania, bringing new ingredients, cooking styles and recipes
  4. starting from the 1300s, influences from Byzantine, Ottoman (Oriental), Armenian, Greek and Slavic cultures make their way in Romanian cuisine: rice pilaf, moussaka, zacusca, baklava and borsch are introduced
  5. around mid-1800s Romanian expats schooled in Paris, Vienna or London bring home dishes of Western inspiration such as schnitzel and strudels, butter fried foods or chocolate deserts
  6. in the following 100 years Romanian cuisine continue to flourish under aristocratic and royal influences, but the communist regime installed in the late 1940s closed 'burgheois' restaurants and prohibited recipes that belonged to the old social order Romanian food was brought back to its basic, peasant origins.

The most famous cake shop in the 1920s present even today on Calea Victoriei in Bucharest: Casa Capșa

Besides our agrarian heritage and natural farming processes, the historical and geographical aspects of living in Eastern Europe cannot be ignored. Romania, Bulgaria, Hungary and the Balkan countries share borders and pages of history in such a way that the culinary influences from Byzantine, Ottoman (Turkish), Russian or Austrian empires cannot be denied.

Transylvania was under Austrian-Hungarian rule, Wallachia was an Ottoman protectorate while Moldova was in close contact with our Russian neighbours. So it’s no surprise that many of their recipes and dishes were adapted and integrated into Romanian cuisine. As passionate about their own dishes as they are, Romanians will still enjoy their version of Hungarian goulash, Turkish shaorma, Russian borscht or Wiener schnitzel.

At the same time - the discussion of who invented what / was first at something is useless and overdone. Nationalistic pride is high in the region so it's better you steer clear of these questions unless you want to compare fairytales and historical innacuracies. In the end, we all shared, borrowed and respected our cultures over the past 1,000 years and this is how a fascinating, typical Eastern European cuisine was born.

And it’s not just about recipes – small ingredients, spices or cooking techniques were also borrowed. Travellers familiar with these parts of Europe will immediately recognise some dishes or flavours, while others will experience a surprising and delicious culinary journey!

Essential Recipes and Tips Your Mother Should Have Taught You

Ten staple recipes just got easier (and tastier) with these tips from Food Network Kitchen. Whether you're a novice or a seasoned cook, you'll want these in your back pocket.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

10 Dishes Every Cook Should Know

Simple Chocolate Chip Cookies

These classic cookies are a go-to sweet treat, easy to whip up and store &mdash well, if they last!

Decode the Recipe

Two Sugars Are Better Than One

Different types of sugar yield different cookie textures. For the perfect chewy/crispy cookie, use a combination of brown sugar (chewy) and granulated (crunch).

Foolproof Way to Measure Flour

Simple Broccoli Stir-Fry

Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success.

You Have the Tools

Prep Ahead!

Simple Broiled Flank Steak with Herb Oil

Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed.

Slice Against the Grain

Pantry-Ready Sauces

Simple Chicken Soup

This comfort food classic is just as flavorful and soul satisfying as Grandma's chicken soup, but where hers took several hours &mdash or a day &mdash to make, this one takes under an hour.

Fortify Store-Bought Broth

Simple Lemon-Herb Roasted Salmon

This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.

Choosing a Fillet

The Benefits of Roasting

Simple Mashed Potatoes

Russet potatoes are best for this recipe because of their high starch content, which makes for fluffier mashed potatoes.

Simmer, Don't Boil

Ditch the Peeler

Simple Roast Chicken with Gravy

You'll love having this roast chicken in your weeknight repertoire. One bird can supply you with a dinner, leftovers for sandwiches or salads, and a carcass and bones (which you can freeze for up to a month) to make stock. Use your homemade stock to make gravy the next time you roast a chicken.

Don't Skimp on Salt

Try the Oysters

Remember that every roast chicken has two "oysters," the tender morsels on each side of the backbone. These two little disks of perfection are like the tenderloin on a chicken. They are tender and juicy, and they're the perfect size to pop into your mouth while you carve the bird. Shhh!

Simple Scrambled Eggs

Slow and steady wins the race! Cooking over low heat ensures soft and luscious scrambled eggs. If you like, at the very end, stir in 1/2 cup of your favorite shredded cheese, such as aged cheddar or Gruyere.

Measure Your Salt

The Secret Ingredient

Simple Spaghetti with Tomato Sauce

Try this easy go-to recipe and you'll never buy jarred sauce again. Look for canned San Marzano plum tomatoes &mdash they are slightly sweeter and less acidic than other varieties.

A Prepared Pantry

Adding Extras

Simple Vinaigrette

Make a batch of homemade vinaigrette at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.

How to Become a Plant Person When You’re Super Busy and Kinda Lazy

Learning to cook has been one of my favorite creative outlets and sources of self-care in my 20s and 30s. As my friends became less interested in nights out at the bar and more interested in sharing stories over good food and wine, learning to cook became a central focus for my mid-twenties. I think most of those years I was playing dress up, trying to figure out what kind of adult I was, how I brought friends into my house, and who I wanted to be as a well-rounded adult human.

My mom is a great baker and loves to cook, but it just wasn’t something that we spent time doing together. I didn’t learn a whole lot about cooking or preparing meals as a kid, so I was starting out basically a beginner the first time I picked up a skillet.

Since so many of you might be in a similar boat and may not know where to start, I thought it would be helpful to put together a list of my most basic and used recipes that I turn to over and over again. Ideally, these recipes will serve as a great foundation for learning to cook and bake a variety of dishes that will not only teach you how to be a better cook but will also allow you to serve something you made with love and care to the people you’re hosting.

Image from The Comfort of Cooking

Thomas Keller’s (3-Ingredient) Roasted Chicken

The hallmark of any good restaurant is how good their roast chicken is. What I like about starting with a roast chicken as the first thing you learn how to cook is that you learn a lot about temperature, cause and effect (in terms of what you add onto the bird), and how to properly prepare something so it cooks evenly—it’s a great way to start off as a beginner in the kitchen.

This roast chicken only requires 3 ingredients—1 roast chicken, salt, and thyme leaves—so it’s really important to follow the instructions that Thomas Keller puts together. Make sure you aren’t creating too much steam in the oven (this inhibits the crispiness and tenderness of the chicken) and that you’re trussing the chicken correctly, and understand that you probably need more salt than you’re used to using to get the chicken to the flavor you really want. I love to serve chicken with a little bit of dijon mustard, roasted potatoes, and a really great green salad.

Image from Food Network

Ina Garten’s Roasted Winter Vegetables

This second recipe is also an easy way to understand the power of using your oven, and the fact that a few ingredients can create amazing flavors. I chose winter vegetable ingredients because I think winter is the time when roasted vegetables truly come into play in our kitchens, and winter is when greens are truly out of season. This recipe involves carrots, potatoes, sweet potatoes, butternut squash, peppers, and some flat leaf parsley.

What you really want with roasted vegetables is a nice caramelized, crisped edge. To achieve this, it’s important that you coat the vegetables well with olive oil and bake until tender, only turning once, so they end up with the nice crispy edges along the side.

Image from The Malabar Tea Room

Winning Hearts and Minds Cake (Orangette)

This is the best cake I know how to make. I learned about it from Orangette, whose book I bought, and it’s essentially what she made for her wedding cake. It’s a flourless cake made from the best quality chocolate plus a lot of eggs. It’s one of those unifying dishes that everybody loves, and when you serve it with a little bit of ice cream, everyone kind of stops and rolls their eyes into the back of their head and goes into a little bit of a chocolate bliss.

This is a super easy cake to make it looks fancy but isn’t necessary too hard, and it teaches you a bit about even baking, looking at different textures of cakes, and knowing when they’re done. Whether you’re looking to impress someone, have an important event to bring dessert to, or just want to treat the people in your life, this is a great cake to consider keeping in your repertoire.

Image from The Splendid Table

The olive oil cake from Sunday Suppers is another go-to cake I make when I need to bring someone something lovely, or if I’m making cake for a brunch. It’s a really delicious, simple olive oil cake that’s fancy enough to be dessert, but also light and mild enough to be a great cake that you serve for breakfast or with tea.

Image from Bon Appetit

This is one of the first things I learned in my new apartment. It was fall, and I needed a really great comfort meal, and there was something enticing about the ritual of continually stirring risotto, plus having the end result be a mix of simple flavors that really showcase the creaminess of the rice, mixed with Parmesan and butter. This dish is perfectly simple and requires only a little bit of technique and care, so it’s a great way to start your cooking ritual. It teaches you to love the process of cooking, versus needing things to be quick and easy all the time.

Image from Food 52

Marcella Hazan’s Tomato Sauce

This is a classic red sauce that I learned from my friend, Dee. It’s a really basic recipe—essentially all it consists of is tomatoes. Because of that, it’s really important to use the right tomatoes—high-quality, canned plum tomatoes with no salt or extra herbs added. You just slap in 5 tablespoons of butter + 1 white onion cut in half and let it simmer for 45 minutes, and the end result is the best red sauce you will ever have. I can guarantee you will never want to buy jarred red sauce again.

Image from the NYT Cooking

Mark Bittman’s No-Knead Bread

The No-Knead Bread recipe from Mark Bittman is uber famous, and it was how I learned to make bread. All you need is flour, a little bit of yeast, some salt and olive oil, and technique. The technique really creates a wonderful, crusty bread with a bunch of air holes in it. The end result is a great kind of bread that is so fancy but also so easy to make—it’s a great way to up your game and really learn to enjoy the process of making your own bread by hand.

Image from Gimme Some Oven

Again, this is another one of those risotto-type dishes, in that it’s all about comfort and simplicity. Most likely everyone has the ingredients that you need to make cacio e pepe, because the title literally translates to cheese and pepper, which is essentially all that’s on top of the dish. This recipe is another that’s all about technique, so it’s important to know how the ingredients work together, and then follow the instructions to a tee. If you’ve never had this dish before, order it at a great Italian restaurant to get a sense for the texture, then go home and make it yourself.

Image from Rachael Ray Show

Jacques Torres’s Secret Chocolate Chip Cookies

Every cook needs a great chocolate chip cookie recipe. The Jacque Torres Secret Chocolate Chip Cookie recipe has been famous for a really long time. It’s a great place to start in terms of upping your game when it comes to chocolate chip cookies. I know there are a lot of excellent cookie recipes in the game, so if there’s another recipe you really like to use for your best chocolate chip cookies, let me know in the comments!

Image from Food Network

I started with this Ina Garten recipe when I needed some really good comfort food, and it’s one I always go back to. It uses a béchamel sauce, which is super easy to make, plus really good cheese. This dish is one of those things that make me think, if you’re gonna eat the calories, you might as well do it well.

Image from Damn Delicious

I’ve included a link here for perfectly seared steak, which comes together with only a few ingredients. This recipe is yet another that’s all about technique—making sure you’ve got the right pan at the right temperature, that the steak is at the right temperature, and resisting the urge to flip the steak before it’s ready.

Image from 101 Cookbooks

This salad is my go-to kale salad—it’s a definite crowd pleaser. I would bookmark it, try it, keep it—you will never need another kale salad recipe ever again.

Image from A Couple Cooks

It’s really important to learn how to make a good dressing—one part oil, one part vinegar. I’d encourage you to switch your dressing up with flavored vinegar, and to not really feel the need to go any more fancy than that. Once you realize how easy it is to make a good salad dressing, you won’t buy it from the jar ever again.

Image from Cookie and Kate

Frittatas are one of those things that look really fussy but are super easy to make. You can make it on a Sunday, slice it up, and keep it for quick breakfasts throughout the week. Additionally, frittatas are really pretty and elevated enough to serve as the main course at a brunch.

Image from Food 52

Knowing how to properly sauté greens can change the way that you bring greens to your plate. I’m a fan of switching out a traditional salad for a comforting sautéed greens dish—this recipe is an excellent option for that.

Image from Kitchn

Lightest, Fluffiest Buttermilk Pancakes

Knowing how to make buttermilk pancakes (that aren’t from a box!) is a skill that can come in handy more often than you might imagine. We’ve got a delicious recipe here for really, really fluffy pancakes that are a good option to have in your back pocket for when you have guests, want to have an extra special morning on the weekends, or are simply looking to spend time in the kitchen with your kids or significant other.

Image from Foodie Crush

The blueberry muffins from Gwyneth’s book, It’s All Good, are so delicious. This recipe calls for a little bit more sugar than other muffins that I’ve had, and it really packs in a ton of blueberries. It’s a little bit messy, but is a real treat to have.

Image from Basically

Baked Fish (Without Stinking Up Your Kitchen)

For anyone who’s afraid that they can’t cook fish right, I’ve included a link for basic baked fish. I really do think that learning how to cook your own fish will change the way you look at this sometimes undervalued food category. It’s an entire healthy food group you can consider bringing into your diet with more frequency.

Image from Bon Appetit

Anatomy of a Cheese Plate

These are 5 cheese plates that you can just blatantly copy, and keep in your back pocket for when you’re hosting an impromptu party and only have time to stop at a Whole Foods or a cheese shop. Bookmark this link, study it, and you’ll have a great resource for any future gatherings you host.

Image from Simply Recipes

A Perfect Hard Boiled Egg

Lastly, this is a really simple recipe for how to boil an egg. You shouldn’t aim to just boil an egg to submission, which will leave you with a really chalky, tasteless yolk. It’s good to know how to boil an egg properly, as hard boiled eggs can be a really nice snack to keep in your fridge. And when the yolk is just done, but not too overdone, it’s glorious.

Let me know if there are any other recipes you think should be included in this roundup! I’m always happy to add to my own repertoire. And be sure to let us know if you end up making any one of these recipes. Add a picture, tag us—we’d love to connect with you on social media and connect with you on your journey to becoming a better cook.

Kate is currently learning to play the Ukulele, much to the despair of her husband, kids, and dogs. Follow her on Instagram at @witanddelight_.

30 Recipes You Should Know How To Cook By The Time You're 30

There are some basic, fundamental recipes that every cook should have in his or her tool belt. As cooks, we learn some of these in college, on a tight budget with limited time. As we get a little older, we start to find our favorite tweaks, substitutions and improvements. Ideally, by the time we hit 30, we have an arsenal of great recipes that we feel comfortable making anytime. This way, if you invite someone over for dinner, you don't have to panic and thumb through every cookbook you own (unless you want to).

In our minds, these are the 30 essential recipes every cook should know by the time they turn 30. If you can master these, you'll have most of the tools you need to learn any other recipe with relative ease. This list is tailored toward an omnivore, but there are plenty of vegetarian-friendly options here as well, in order of relative ease and simplicity. What do you think is the most important recipe you ever learned? Let us know in the comments!

Make 1,000 grilled cheeses. Make them when you are half asleep. Make them when you are drunk. Eat them for breakfast. Add ingredients. Fail a few times. Make so many grilled cheeses you could make them on one leg with one arm tied behind your back.

How to make Salzburg Nockerl

Separate the egg whites from the yolks, placing the egg whites in a larger bowl.

Whisk the egg whites while slowly adding sugar. Beat until stiff peaks form.

Add the vanilla sugar and fold in with a rubber spatula.

Add two egg yolks and fold to combine all the ingredients until no streaks of yolk are visible.

Sift in the flour and fold through again with a spatula.

Use unsalted butter to grease a glass oven safe baking dish with butter (make sure it’s a thick layer).

Add a few tablespoons of jam, and spread to smooth out.

Add the prepared mixture and use the spatula to smooth it out.

Bake at 200°C/400°F (using a fan oven) for 10 minutes until golden brown.

Sprinkle with powdered sugar. Serve with extra strawberry jam.

A Solid Bartender Recipes and Bartender Drinks List

These are the most popular cocktail recipes bartenders should know. They teach them in bartending school, no doubt. They are, in fact, must-know drinks for bartenders—or those learning how to become a bartender. Whether at a sports bar or a cocktail bar, bartenders cannot escape these drinks. And for good reason. They’re all delicious, popular, and worth knowing. That’s why we put them in this bartender drink guide. If you offer them in your bar, you'll go through liquor so quickly you'll never find out if liquor can go bad. You can also check out some of the best bartending books for more inspiration.

Discount them as one of your happy hour ideas, or tweak them with signature recipes for a bar promotion idea. Learn them, know them, mix them in your dreams. Then grab a copy of our bartender duties checklist to master the other bartender duties.

Watch the video: Faster No Knead Bread - So Easy ANYONE can make but NO BOILING WATER!! (December 2021).