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!
Chuck says
Kimberly, Do you have a recipe for cabbage rolls?
Kimberly @ The Daring Gourmet says
Hi Chuck, I don’t at this time, sorry.
Amber says
I LOVE the Chicken Vindaloo with chicken breast and potatoes and generous amounts of sauce that I get in Indian restaurants. It’s never too tangy. But EVERY single recipe I’ve found online is way too tangy and vinegar is just the overwhelming flavor profile (and ALL the recipes I’ve found online say to use it but each varies on type of vinegar used). So, my request is a restaurant style chicken vindaloo that doesn’t leave that overwhelming tanginess in every bite that overpowers all the other flavors! I’d love if you had a great recipe to share!
Nanci says
I was looking for apple strudel on your site and was surprised I didn’t see it being you are German. I come from an old school german family and have tried to make this twice before like my oma did but didn’t come close. Please help with a recipe if you could.
Thank you
Jim D says
Hello, I am a routine reader and trier (is that correct?) of your recipes.
Do you have a German chocolate cake recipe? I looked but did not find one.
Thank you for your time.
Kimberly @ The Daring Gourmet says
Hi Jim, sorry I don’t….at least not yet :) Thanks so much for your support, Jim!
JoAnn Stocker says
How do you make the British crispy potatos?
Debbie Borgerding says
Love your recipes! Years ago in a London Pub, I had a type of a treacle soaked yellow type cake in a pool of custard sauce. I have dreamed of having this again. Your treacle tart reminded me again of my longing for this fabulous dessert…please??
Kimberly @ The Daring Gourmet says
Thank you, Debbie! :) Yes, I’ve had others request the same dessert – it’s called Treacle Pudding. I have a great recipe I developed a while ago, I’ll need to do a photo shoot and get it published. I can’t promise how soon but I’ll do my best! (I’ve been craving it myself lately so that should help motivate me, lol :)
Hellen Kalemera says
Hello am requesting for a yellow cup cake recipe. Thanks
Jennifer says
Hey there! I am interested in a recipe for Koean style Spicy Japanese Curry rice. Specifically, a home made recipe to emulate the curry roux blocks (in differing spice levels) that you can buy in the store, like Golden Curry. Looks like a Hershey Bar. I think S&B makes them as they also make Asian curry powder. The dish can be vegetarian or not. The easy, fast method involves potatoes, onions and carrots in that darkly and mysteriously delicious curry gravy that is traditionally nestled up next to, but not on top of, fresh cooked rice. I dont want to have as much salt or msg as the blocks have. …but once you have it, you will crave it. I’m cravin’.
Jennifer says
Hey there! I am interested in a recipe for Koean style Spicy Japanese Curry rice. Specifically, a home made recipe to emulate the curry roux blocks (in differing spice levels) that you can buy in the store, like Golden Curry. Looks like a Hershey Bar. I think S&B makes them as they also make Asian curry powder. The dish can be vegetarian or not. The easy, fast method involves potatoes, onions and carrots in that darkly and mysteriously delicious curry gravy that is traditionally nestled up next to, but not on top of, fresh cooked rice. I dont want to have as much salt or msg as the blocks have. …but once you have it, you will crave it. I’m cravin’.
Ernie West says
Am looking for a German rye bread that melts in your mouth , used to buy some from a home german baker years ago he’s gone now too bad can you help ,also tried one off the web and it colappesed in oven thanks
Kimberly @ The Daring Gourmet says
Hi Ernie, was is something like this https://www.daringgourmet.com/vollkornbrot-german-whole-grain-seed-bread/ or this https://www.daringgourmet.com/easy-danish-rye-bread-rugbrod/? Or was it a softer, less dense bread?
Lynnette Zahrn King says
You rock! Can you share you recipe for doro wat?
Kimberly @ The Daring Gourmet says
Thanks, Lynnette! Here is the link to the doro wat: https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/
Lori L says
I’ve been on the hunt for the German Bavarian Kraut!! I’d love to make it!!
Surya-Patricia Lane Hood says
Your photos on making quark were excellent; it would have been very beneficial if they had also been able to copy for reference. It irked me to little that I had a recipe and no photos as guidelines.
Caring Faithful says
Dear Kimberly, Have you ever done the balls of Ice cream that you coat in something and then deep fry it and the ice cream doesn’t melt.
Charlotte says
Hi! I have been trying to find a dish that my African friends mom made once when I was 12..it was very spicy. And it was beef and some sort of broccoli or spinach. I have, to no avail, Googled myself silly trying to find out what this dish is so I can make it now that Im almost 40 lol. Thanks for any help.
G Clark says
You rave about German pickles in some of your recipes… do you have a recipe for German pickles? My great grandmother, who came over on the boat from Germany, made lime pickles, too (dark green, made with lime)… that were just… sublime. :)
Kimberly @ The Daring Gourmet says
Hi G., I don’t but I wish I did! I’ve made American dill pickles but somehow it’s never occurred to me to try and make German ones. Hmmmmm :) Those lime pickles sound really good indeed!