Travel Tips, Recipes, and Stories

A delicate Victorian confection with considerably more history than its nursery-pudding reputation suggests, strawberry flummery pairs ripe fruit with sugar, cream and just enough gelatine to hold its shape.

An East Prussian classic with considerably more bite than its modern reputation suggests, Königsberger Klopse pairs tender meatballs with a sharp, buttery sauce of anchovies, capers, lemon and vinegar.

A Georgian classic built around the extraordinary versatility of walnuts, chicken bazhe pairs tender chicken with a rich, uncooked sauce of finely ground walnuts, garlic, coriander, blue fenugreek, marigold and vinegar.

A French classic born from the hearth, pot-au-feu is the original “pot on the fire”: tough beef, root vegetables, bones, water, and time transformed into something deeply comforting. This version keeps it stripped down and beef-forward, closer to the humble spirit of the dish than the later, richer versions with veal or chicken. The broth is served first, hot and clear, followed by tender beef and vegetables with mustard, cornichons, coarse salt, and bread.