I don’t like dill. Not with fish, not with cucumbers. Dishes on a menu with dill – not for me. Its “sneakiness” bothers me: how can so little green taste so overpowering? I feel the same way about lovage. Paradoxically, once you drag these herbs into the spotlight, sneakiness turns into brilliance. Everyone who wrinkled their nose at the dill yesterday at lunch, only to end up licking their plate clean, can confirm that. I had bought far too much dill – more than our pickled cucumbers could...

Nothing brings back a summer day from my childhood as vividly as having B'soffener Kapuziner. Nothing was more refreshing. Nothing...

Culinarily speaking, we Austrians like to think we are quite advanced in the game. Only Italian and French cuisine are given a certain...