Elle Republic

Not only is ginger a versatile spice in the culinary world, it’s also one of the oldest and oh so popular natural remedies around. One I always kept on hand. Ginger has been used in Chinese Medicine for thousands of years and is said to help a number of common ailments, whether it be upset stomachs, respiratory issues or even skin problems. Along with garlic, it’s one of the primary...

Chocolate and vanilla - what could be better? Classic "marble cake" is a mix of light and dark cake batter, mixed together after pouring in layers to creating the effect of a marble pattern. This is a classic German recipe made by and passed on to me from my one and only -- my favorite Schwabe. Moist, tender and irresistible, it's often offered in cafes and bakeries across Germany....

Here's a super salad dressing that makes even the simplest plate of greens memorable. Walnut oil lends the salad a light nutty flavor and blends well with watercress, Belgian endive and postelein. Postelein is the Dutch name for winter purslane or miner's lettuce; a delicious but often overlooked wild green, resembling tiny lily pads and having a similarity to young baby spinach in taste. The leaves are tender, juicy, and...

Spinach Salad with Tahini-Dressing, Sumac Pita and Pomegranate. Introduce your taste buds to something tasty tonight! If you're not already familiar sumac, it's a taste treasure often used in Middle Eastern cooking. It's also one of the main ingredients in the tangy, herbaceous spice mix za'atar (along with roasted sesame seeds and dried herbs). Sumac has a bright, tangy lemon taste and has long been used in Europe in...

Glorious Pesto. A marvel of simplicity, I love this Italian green gem. Fresh, versatile and more than just a sauce for pasta, it’s can be used in any number of kitchen creations. It's truly is a treasure of Mediterranean cuisine! Since pesto consists of nothing more than a few key ingredients, the quality and variety of what you use really does matter. Select young herbs and young garlic (it’s much...

My friend Magali writes that with chilly winter temperatures in Geneva so she has been enjoying a lot of pasta these days. Yes, don’t we all do that? Cold day, forget a salad, let’s go for something a little more heartwarming and satisfying, right? So from Geneva with love: Pesto Genovese Pasta. Traditionally, it’s prepared with a marble mortar with a wooden pestle. I have one and rarely use it....