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Lisa-Kristin Erdt
Food Editor
- veganFoolproof vegetarian stuffed eggplantsMartina Trommer
- vegetarianDevan makes fatteh (Crispy flatbread with chickpeas and yogurt)Devan Grimsrud
- vegetarianPesto potato saladRuby Goss
- Devan makes a pork tenderloin sandwichDevan Grimsrud
- Make a Niçoise-ish salad with DevanDevan Grimsrud
- vegetarian5-ingredient crispy CamembertHanna Reder
- Xueci makes Sichuan chili wontonsXueci Cheng
- vegetarianSuper easy pumpkin gnocchi with Parmesan sauceChristian Ruß
- veganVegan mushroom goulash with dumplingsChristian Ruß
- vegetarianTurkish mantı (Turkish-style potato dumplings)Carolin Roitzheim
- Creamy chicken and vegetable soupHanna Reder
- Foolproof crispy duck breast with red wine sauceChristian Ruß
- veganChristian makes vegan German ravioliChristian Ruß
- vegetarianRoasted Brussels sprouts with walnuts and honey glazeDevan Grimsrud
- vegetarianPoached quince with mascarpone and hazelnut crunchHanna Reder
- Crispy chicken katsu curryEric Chou
- vegetarianHomemade sweet potato gnocchiLisa Schölzel
- vegetarianBeet, blood orange, and burrata saladHanna Reder
- Homemade chili crispXueci Cheng
- 5-ingredient stir-fried udon noodles with spinach and beefDevan Grimsrud
- Spicy pan-fried chickpeas with beefRyan Barrell
- Butter chicken in mildly spiced tomato sauceVerena Hubertz
- vegetarianPotato and mint ravioli with sage butterHanna Reder
- veganSpicy mushroom ragùDevan Grimsrud
- Lemon and hazelnut spaghetti carbonaraDevan Grimsrud