That’s right! I am open to requests! Seriously! If you’ve had a hankering for something specific, if there’s a dish you’ve never tried but have always been curious about (whether its a classic, or something totally obscure like Skoudekharis from Djibouti), if you have this idea of ingredients you’d like to see together in a meal and want to see it in action (bring on the challenge!), or if you simply want me to have a good laugh by requesting something totally ridiculous (yes, I’m allowed to make that judgement call!), leave a comment here describing your request.
I keep a running list of requests and who knows, YOUR dish request may be the next one to appear on The Daring Gourmet!
spring is sprung says
This is a link to the chocolate covered ones. My girls like the heart shaped ones dipped in a glaze, but it tastes the same as these cookies. We KNOW people make these from scratch, but don’t know what they might be called. Mostly in the USA I find them in Russian markets in see through simple packages that have a plum or other fruit filling too. Thanks, sorry about all the messages! You are our hope that we might be able to make these!
spring is sprung says
The Aldi cookies are in three shapes (heart shapes, pretzel shaped and one other) Winternacht brand: Schokoladen Lebkuchen Herzen Sterne breseln Gartibitter (heart star and pretzel gingerbread cookies coated in dark chocolate) That is off the package.
We just DREAM of these cookies!! YUMMY!
spring has sprung says
I am looking for a soft gingerbread recipe from Poland. The kind of gingerbread that you can buy in bags at Eastern European markets in the usa. The Brand Kopernik from Poland of Pierniki Torunskie is one we love. My daughters were born in Poland and I just can’t find a recipe that is close enough. Soft, puffy, cake-like, cut out in heart shapes (often) and with a thin sugar glaze on top. Aldi sells some like it but bathed in Chocolate. Same cookie So soft and chewy! so delicious. I’ve searched the internet, and I can’t find something in English. I’d think in German or Polish there are recipes!
Spring has sprung says
I have been delighted to find your recipes! I keep coming back. The one request I have is for a way to locate your recipes that use home milled flours. I have a Mockmill (off shoot of the Komo) I LOVE LOVE LOVE my mill and the goodness of freshly milled grains. Your Germain breads are calling me. I have been scouring the internet for recipes and ideas for using fresh milled grains. So many Americans have now purchased mills but there is still a lack of good recipes to help them. I try to share recipes with friends, but would love to have a few good places to send them for directions.
Josephine Araucto says
I would like the Goetta recipe that Emmy Made on her Blog. She said she got it from you.
Kimberly Killebrew says
Hi Josephine, yes, here is the link to the recipe: https://www.daringgourmet.com/goetta-cincinnati-sausage-grain-patties/. Happy cooking!
Jill says
Hi Kimberly, I recently discovered your blog (love the Irish Guinness Stew) and have fallen in love with your recipes. Quality ingredients, origin of recipes, and a priority on authenticity, it’s a cooking woman’s happy place – particularly since the family lines of both my husband and I originate from Baden-Württemberg but we don’t have any family recipes or traditions to pass down to our children. I’m super excited to seek out our heritage through your website. I recently discovered Bienenstich (I’d never heard of it before) and would love to see your take on it!
Kimberly Killebrew says
Thank you so much, Jill, I really appreciate your kind words <3 I'm so thrilled you found my blog and have enjoyed some of my recipes, I hope you continue to come back and find more that you enjoy. Happy cooking! :)
Kara says
I had a dish made by my best friends grandma who just calls it Peruvian Chicken, but I can’t find any recipes that come close to it! It’s pieces of a whole chicken that has a red tint, slight spicyness accompanied by potatoes and onions which have that slight red tint as well as a distinct vinegary taste. It is the most buttery beautiful spicy flavored chicken with the crunch of the onions and the texture with the potatoes, making it the most irresistible plate in the world! Please help me replicate it.. I’ve asked many others for help with no avail.. please help me!!! ❤️
Cheresa says
How do you make scratch homemade chocolate pie?
Anna Bishop says
Hello, my name is Anna Bishop. Would you please give me the recipe for Ingera which is the Ethiopian/Eritrean bread. I have already joined your link.
Thank you
Kimberly @ The Daring Gourmet says
Hi Anna, here is the link to the recipe: https://www.daringgourmet.com/authentic-injera-ethiopian-flatbread/
Karin Truemper says
Could you publish a recipe for
Nougat that we Germans use for Christmas baking ? I would love it as it is impossible her in the US to find Nougat that you can use for baking
THANKS
Karin
Kimberly @ The Daring Gourmet says
Hallo Karin! That has been on my list forever because – as you rightly pointed out – it’s impossible to find it over here! I’ve set a reminder and will (hopefully) have time to get to it in time for this Christmas season.
Kimberly @ The Daring Gourmet says
Hi Karin, I just published my recipe for the homemade German Nougat (Nuss-Nougat Rohmasse). I’ve been meaning to get around to this for a long time, so thank you for the reminder! :) Here is the link to the recipe: https://www.daringgourmet.com/german-nougat-rohmasse/
Brent Upchurch says
I love your ethnic dishes and would love to try your take on Croatian Pašticada. 2nd request.
Kelly Charuk says
Hello, I have been trying to replicate British sausage rolls. Any suggestions?
Claudia Loberg says
You promised damf-nudel recipe to come real soon.
Any updates?
Have not had them since 1999 when my mama passed..
😘
Alex Hickey says
I’m about to try your recipe for Doro Wat – looks amazing. Could I please request a recipe for Hunan Beef? I used to get it all the time at a restaurant called Fu Chou in Toronto, Canada that specialized in food from south-western China. I’ve tried a number of recipes that I’ve found on-line, but I’ve never quite found “it”. The restaurant closed down years ago and I moved away from Toronto, too.