Easter is almost over, and many of us were lucky enough to be able to eat one succulent dish after
I am very glad to present the first "theme week" on Milly's Melting Pot around the easter theme. I could
I cooked something I fancied a lot: the luxembourgish classic "Bouchée à la reine". However I gave the whole thing
Spring is here and with rising temperatures we often feel like eating lighter and fresher dishes, that can still give
Right on time for the carneval, I had a blast yesterday in the kitchen while making the traditional carneval "Krapfen"
When I think of home, I often think about "Kaffis Kichelcher" (Coffee Cakes) and I get quite nostalgic. "Schnecken" (snails),