Wednesday, April 20, 2011

Austrian Cuisine

Food and Wine Magazine has a piece on the delights of Austrian cooking, which I fell in love with while I was over there, especially the soups and breads.
Like Seäsonal, Edi & The Wolf explores the lighter side of Austrian food, marked by frequent use of dill and caraway, savory-sweet flavors and lashings of pumpkin seed oil. Although the chefs do make Austria's famous schnitzel, much of the menu is vegetarian. "Austrians actually have this very granola way of eating," says Frauneder. "There's a lot of muesli and whole grains." Dishes like panko-crusted asparagus with watercress salad and spring vegetable stew with pickled onions aren't stereotypically Austrian.

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