Papas Arrugadas with Mojo Rojo and Mojo Verde are the heart of Canarian cuisine. Discover the authentic Gran Canaria recipe, the story behind these wrinkled potatoes, and how to enjoy them the traditional slow way—plus tips for exploring the island beyond the beaches.

Authentic Swabian Maultaschen (German stuffed pasta): silky dough around a savory spinach-meat filling. Clear step-by-step, two serving styles (comforting in broth or golden pan-fried), plus make-ahead/freezer tips and nutrition. Loved this Swabian classic? Explore my Tübingen guide next.

"Discover the authentic Käsespätzle (Kaesespaetzle) recipe from Brandnertal, Vorarlberg – Austria’s Alpine version of mac and cheese. Made with fresh Spätzle, melted mountain cheese, and golden onions, this traditional dish is the ultimate alpine comfort food."

Part of "Upwards. Always" series. Hiking. Climbing. Riding. One mountain, many ways up. What matters is that you go — and what you find on the way.

← Back to all posts A Cretan family recipe baked with love and olive oil Boureki is one of Crete’s hidden treasures — a simple, layered pie of zucchini, potatoes, and cheese, wrapped in delicate filo dough and baked until golden. I discovered it after walking through the Samaria Gorge , where every bite felt like an embrace from the island itself. Here's my version of Cretan Boureki with filo pastry , inspired by that grounding moment of rest and nourishment. Ingredients For