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!
Ingunn says
Please let me have your Doro Wat recipe ;-)
Charles kinyua says
Recipes for making doro wet
Kimberly @ The Daring Gourmet says
Hi Charles, here’s our recipe for doro wat: https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/
Terri says
Kimberly, my dad was Norwegian from the western islands near Stavanger, and used to love my grandmother’s Kumla. He passed away a year ago, and I want to try making it for my brother. My grandmother didn’t have a written down recipe, but I know she used ham. I’d love an authentic Norwegian Kumla recipe.
Brad says
Your Killer Peanut butter cake was the first I have had in about 30 years that actually tasted like peanut butter. I am a peanut butter junkie and will typically eat a spoonful for desert.
My request is how to make a peanut butter cake similar to the recipe you came up with but with perhaps half the amount of sugar or less.
The reason being that I am a diabetic and really should not be consuming anything as near as sweet as that cake but still have the good, deep, peanut butter flavor.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Brad, thanks for the feedback! To cut back on the sugar you can simply replace it with a sugar substitute. For example, Swerve Powdered Sugar for the frosting and Swerve Brown Sugar for the cake.
Amy J Bowser says
I would be super-psyched to find a tested chicken thukpa soup recipe (Nepali). I love it and the recipes I see vary a good bit and don’t look like the soup I get at my favorite Nepali restaurant.
monti pal says
I love your Ethiopian Recipes. They are delicious and I have made them a few times since finding your site. I would like to make three requests:
-Gomen
-Ethiopian style Eggplant
-Tibbs Fitfit
A wonderful restaurant here in Austin called Taste of Ethiopia serves all of these dishes and I find myself craving them constantly. Thank you for considering my requests!
Kimberly @ The Daring Gourmet says
Thank you, Monti, and thanks also for the requests, they are all good ones!
christina mckinney says
HI, Yvonne, I have made some of the recipe woow so good I have missed this since mom past away I am looking for the recipe for fruit dumplings do you have a recipe
Yvonne says
I am from German descent and remember my Oma making honey cake at Christmas time. I would love to find a recipe for this if you have one.You would slice it and slather butter on it. Oh so tasty. I recently made your marzipan, delicious and so easy to make. I will never buy again when I can make my own.
Kimberly @ The Daring Gourmet says
Hi Yvonne! Yes, I’m familiar with German honey cake. Do you remember if the version your Oma made had nuts or dried fruits/raisins in it or any kind of glaze? So glad you enjoyed the marzipan, thank you!
Gabby says
I would love this recipe
sly says
Hi Kimberly!
Just curious if you had anymore South American soups/stew dishes? Really been enjoying all the stuff you’ve posted before….cheers!
Kimberly @ The Daring Gourmet says
Thanks, Sly! The only stew I have so far is Feijoada from Brazil: http://www.daringgourmet.com/feijoada/ It’s a great one!
pauline says
Just checking to see if you’ve published “hunter schnitzel with mushroom gravy” yet?
Kimberly @ The Daring Gourmet says
Hi Pauline, I made the dish, did the photo shoot, and once I’ve finished with some other items on my blogging “to do” list, I’ll be publishing it :) Be sure to subscribe to our newsletter and that way you’ll be notified the moment the recipe is published!
Kim says
Hi Kimberly. Three requests: 1. Pickled onions. I just found a great recipe for barbacoa beef for tacos and those would be perfect with the beef and cojito cheese. 2. Mulligatawny. My husband is English by birth (Sheffield) and is always asking me to make this. The recipies that I’ve found vary widely. 3. Treacle pudding. I’ve made it with golden syrup but I always find it a bit dry.
Kimberly @ The Daring Gourmet says
Those are awesome requests, Kim! I can’t promise I’ll get to all of them (though I’d love to because they’re all right up my alley). But be sure to subscribe to my newsletter so that if I do get around to any of them you’ll be notified of it :)
Rosemarie Bayer says
Kimberly: Do you have a recipe for fastnachts?
Kimberly @ The Daring Gourmet says
Hi Rosemarie, I haven’t published a recipe for them yet but I sure do love eating them :)
Laura says
I’m so glad I recently found your blog! I made your Schnitzel and Spaetzle this past weekend,and they were both HUGE hits with family and friends! And then I saw that you will consider requests? Fabulous! Would you consider a recipe from Sachsen? If so, please, PLEASE help me with a recipe for Dresdener Eierschecke adapted for an American kitchen. I have such fond memories of Eierschecke from the months I lived in Dresden, and it would be much easier to introduce it to my family if I make it than it would be to take them to Dresden (although that would be wonderful!). Any chance you might take on Eierschecke? Vielen Dank!
Kimberly @ The Daring Gourmet says
Fantastic, Laura, I’m so glad you all enjoyed them, thank you! Eierschecke is a great request, especially the Dresdner version – delicious! The thing about trying to make desserts like those here in the U.S. though is that they’re made with quark, which is really challenging to find here. Many Americans suggest substituting a combination of ricotta cheese and sour cream and it’s not the same thing at all. It’s not difficult to make quark yourself, but it does require buying some specialty products like a mesophilic cheese culture in order to make it properly, which most people don’t want to have to bother with. Have you had any luck finding quark in your area?
travis says
whoa, I just realized you are missing a major recipe :) A challenge too, perhaps? How about *authentic* cabbage rolls :) With meat, not that loser vegan stuff :)
Kimberly @ The Daring Gourmet says
Another great one, Travis, thanks! And vegan? C’mon, I’m too German for that ;) As the saying goes, “Wenn schon, denn schon” (i.e., if you’re going to do it, do it right and do it all the way).