Das Beste vom Wochenmarkt

Cooking is a pleasure and not as difficult as it seems. The recipes from the popular cooking column "Wochenmarkt" in ZEITmagazin demonstrate that you don't need long ingredient lists or complicated cooking techniques. Elisabeth Raether cooks fresh, simple, and yet always special. In spring, the first fresh herbs are turned into a sauce for lamb chops. In summer, all kinds of vegetables are celebrated, for example, with the Italian eggplant dish "Melanzane alla parmigiana." In autumn, the author shows how to give a classic celery soup a unique flavor with vanilla. And in winter, there's a warming coconut curry. Whether for friends, family, or even when cooking for oneself, Elisabeth Raether's kitchen is varied, uncomplicated, and always a delight.