… Florian’s Monkfish tagine with tarragon (🏆 Cook of the Year 2018) and Joseph’s Coriander honey chicken with hummus.

Florian: “When I met Vera she was a (real) vegetarian. I am not (I am French). After many years of cooking crêpe and tarte aux poireaux, we found a compromise: she started eating fish again. Since then, I have been experimenting a lot with fish recipes and became something of an expert. This is one of the best fish recipes I have found so far.”

Joseph: “We discovered this Arabic dish in a restaurant in Berlin Friedrichshain and loved it right away. It is tasty, fresh and filling without being too rich. What our kids enjoy most is creating little pita breads filled with the various ingredients and poured over with hummus and yoghurt-mint sauce.”

Joseph and Florian both support médecins sans frontières, an international, independent medical humanitarian organisation.

You can download both recipes here.

…Julian’s Tacos al Pastor

This savory, sweet and spicy dish in Mexico is very popular street food and only seldomly cooked at home. Traditionally, the meat is stacked on a vertical rotisserie grill (“trompo”) together with slices of pineapple, cut down portion-wise and served in a corn taco and garnished with lemon juice, chopped onions, coriander and hot sauce.

You can download the recipe here.

Julian supports EduMais, a charitable organization working with children and teenagers in low-income areas in Rio de Janeiro, Brazil.

… Laura’s Easy Banana Bread

This recipe originated from the Finnish cooking blog Cebicin keittiö (cebicinkeittio.blogspot.com) under the title “the world’s best banana bread”.

The banana bread is super easy to make – you just mix all the ingredients together– and tastes absolutely delicioso! We have tweaked the recipe a bit from the original to suit our tastes; feel free to do the same.

You can download the recipe here.

Laura supports Cool Earth which provides indigenous communities the means to protect rainforests, the world’s most important carbon sinks, and médecins sans frontières, an international, independent medical humanitarian organisation.

… Tun’s Mielkniddele mat Speck an Äppelkompott

Mielkniddelen, Luxembourgish for “flour dumplings”, are a favorite in Luxembourgian cuisine. The simplicity and straightforwardness of the ingredients hark back to simpler times while the apple sauce reminds one of the quintessential season in Luxembourg: autumn.

You can download the recipe here.

Tun supports Elisabeth Stëftung.

… Petrit’s Sarma (stuffed grape leaves)

Sarma, essentially stuffed grape leaves, are an important staple of the Balkan cuisine including the Albanian cuisine. Served for rather special occasions, like the feast at the end of the holy month of Ramadan or when special (particularly non-Albanian) guests come over. They can also be made with cabbage instead of grape leaves.

You can download the recipe here.

Petrit supports OASA e. V., a non-profit association of Albanian students and graduates from various universities in Berlin and the surrounding area. The aim of the organisation is to cultivate Albanian culture and language, promote German-Albanian cultural exchange and support education and integration. In addition, we promote the networking of Albanian-speaking students and alumni in Germany, especially in Berlin, but also the exchange and contact with students and academics in the Albanian-speaking world.

… Carolina’s Palha Italiana

Carolina: “In spite of what its name might suggest, Palha Italiana is a traditional Brazilian dessert. While many may try to cook the perfect Palha Italiana, the official yummiest version is the one prepared by my mother, Cristina. As a child, I would sneak into the kitchen as she was cutting this chocolate fudge into cubes and rolling it in powdered sugar. First, I would steal a piece when she was not looking. Then I would ask for a piece as if it were my first. Then, I would ask for another one, but this time without sugar, just to check if it tasted just as good (a mini lawyer-in-the-making always has a good argument up their sleeve). I hope this recipe may provide you and your family with memories just as sweet as these.”

You can download the recipe here.

Carolina supports Wycliffe, focused on developing programs to translate the Bible into all 2,851 languages around the world that still do not have a Bible translation available; and World Vision which addresses different humanitarian needs worldwide, from disaster relief to hunger and health issues.

… Mark’s Traditional Scones

Scones are a staple in the UK. They form an integral part of the so-called “cream tea”, which is a light meal often eaten in the afternoon where scones are served with clotted cream, jam and a pot of tea. Depending on where you’re from, you either layer the jam on the cream (in Devon) or vice versa (in Cornwall). They taste fantastic either way.

You can download the recipe here.

Mark supports the Trussel Trust, a food bank organisation.

… two award winning recipes: Felix’ Blanquette de Veau (🏆 Honorary Cook of the Year 2020) and Niklas’ Cacio e Pepe (🏆 Cook of the Year 2020)

Felix: “With this recipe, I take you on a journey back in time to the wonderful three months during my elective station in Paris from October to December 2017. My love for cooking and experimenting in the kitchen quickly drove me to explore cookbooks of French home-cooking and then to the market at Place Monge, not far from my small apartment near Rue Mouffetard in the 5th arrondissement. I was most impressed by this Blanquette de Veau, a stew with a special touch of tarragon and a technique new to me for thickening the sauce – binding with an egg yolk. I have presented this dish several times to my friends, but also gladly to myself. First in Paris, then in our arbitrattoria and again and again to remind me of the fantastic time in Paris. Vive la France!”

Niklas: “Cacio e Pepe, or: Comfort food, Roman style. The traditional pasta dish is known and loved by every Roman, so easy to make, and a proven champion in onsite arbitrattoria times! When I spent an academic year in Rome, Cacio e Pepe quickly became my favorite. And when I found out that it translates to ‘Cheese and Pepper’, which are the only ingredients besides the pasta, it also became my signature dish to cook for every occasion. It is an excellent choice both for a quick lunch at home and just as good to serve for a large group of friends. It goes perfect with wine and beer. Within minutes, it brings some of Rome’s warmth and joy to cold and dark Sundays in Berlin’s winters. And with Cacio e Pepe on your plate, you feel like sitting in a cozy trattoria in Monti or Trastevere. Want to try?”

You can download both recipes here.

As a former dog owner, Felix supports hundepfoten_in_not.

Niklas supports united.for.ukraine  and LEBRECHT-Stiftung.

… Nthabeleng’s Chakalaka

Nthabeleng: “This is one of my favorite dishes and a household name in Lesotho and other Southern African homes. It is often served with grilled meat and ‘papa’ (a mixture of solidified maize meal and water), bread or rice. The ingredients may vary from family to family. It’s all about personal preferences. This is how I love mine, a little spicy but not too hot.”

You can download the recipe here.

Nthabeleng supports ChildVoice.

This organisation supports adolescent girls who are victims of war, human trafficking, orphans heading households, through provision of counseling, long-term aftercare and self-empowerment.

… Katharina’s Russian Zupfkuchen

Katharina: “This recipe comes from my mother’s cookbook, where it is actually called “curd cake Tante Barbara”. I modified it a little and turned it into a Russian Zupfkuchen. It quickly became a popular cake that I bring to the office on all occasions, whether for a birthday, as a cloud-pusher or just because! (A cloud-pusher cake, or “Wolkenschieber”, is a cake that you bring to the office the day before you go on holiday to push away the clouds to ensure that you will have good weather).”

You can download the recipe here.

Katharina supports Moabit hilft e.V. which is committed to the protection of persecuted persons and refugees under the Geneva Refugee Convention and provides humanitarian first aid and neighborhood assistance.

… Anna’s Ghanaian Jollof Rice, Avocado Salad and Fried Plantain

Anna: “Jollof rice is a one-pot rice dish that is beloved among West Africans. It is safe to say that all West African countries have their own version of it. This has also resulted in a long-standing friendly competition between West Africans – especially Ghanaians and Nigerians – over which country has the best jollof rice. I want to introduce the Ghanaian version (which is known to be the best one – just kidding!)

Enjoy it with a fresh avocado salad. Avocado trees are another famous characteristic of Ghana and avocados are often bought on the street as a snack to-go.

Finally, fried plantains – a very popular dish in Ghana – will round up the dish and serve as a delicious and tasty desert.“

You can download the recipe here.

Anna supports Afro-Deutsche Jurist:innen e.V.

… Ella’s Oven-baked pumpkin, leek & chicken risotto

Ella: “This was my go-to comfort meal on cold winter days in Berlin – and remains a favorite in our household back in sunny Perth. I have fond memories of serving this for lunch at the WagArb arbitrattoria. Don’t skip the extra basil to serve!”

You can download the recipe here.

Ella supports World Central Kitchen.

… Sophie’s New England Clam Chowder

Sophie: “Some of my favorite childhood memories growing up in the United States are from summer vacations spent on Cape Cod with its light houses, windy beaches and harbor seals. I remember often going down to the harbor very early in the morning with my family to watch the fishermen sort their catch of the day, often fresh clams or crabs. This New England clam chowder is a simple classic and a satisfying lunch on a cold winter day.”

You can download the recipe here.

Sophie supports Community Family Life Services in Washington, a small organization where Sophie volunteered while she lived there. They help children, families, and adults move beyond poverty and homelessness. They also support women returning home after being imprisoned, helping them move into permanent self-sufficiency. Sophie also supports Berliner Kältehilfe. Berliner Kältehilfe provides shelter and warmth to the homeless in Berlin. You can also donate your time, clothes, sleeping bacs, etc.

…  Albrecht’s Königsberger Klopse (meat balls in white sauce with capers) (🏆 Cook of the Year 2019)

Albrecht: “This traditional Prussian dish was created in the 19th century and quickly became popular across the German states. It is said that even Immanuel Kant served this easy but delightful treat to his guests. I had my first Klopse as an elementary school student. As expected of school lunch, they tasted dull and uninspiring. Hence, miles away from the treat they can be. This recipe provides for a basic version, which is up for creative variation.”

You can download the recipe here.

… Vero’s YPSB (yes-please-shiitake-bigos) (🏆 Cook of the Year 2021)

Vero: ““Narobić bigosu” is a Polish saying which literally means to make a lot of “bigos” or “to mess things up”. When I decided to leave my country over 10 years ago to live in Germany, maintaining national traditions was not of paramount importance.

There is, however, time for everything. When a Polish girl has to eat her bigos, this “messed up” dish version comes to her rescue at such moments! And yes, it is absolutely delicious, meat-free, and have no fear hardcore conservatives, it is not a veggie-compromise!”

You can download the recipe here.

Vero supports Wielka Orkiestra Świątecznej Pomocy (eng: Great Orchestra of Christmas Charity).

… Claudia’s Tiramisù

Do I really need to introduce Tiramisù?!? A well-known coffee-flavoured Italian dessert, easy to prepare, hard to resist. The name comes from the Italian “tiramisu”, meaning “pick me up” or “cheer me up”.

You can download the recipe here.

… Munique’s Brigadeiros

Brigadeiros are the most famous kind of “docinhos” in Brazil. “Docinhos” are literally translated as “little sweets” and are a must in every Brazilian birthday party. Brigadeiros are worldwide famous and a national pride. If you have a Brazilian friend, do not hesitate to ask their feelings regarding brigadeiro and maybe also ask them to cook it for or with you!

You can download the recipe here.

… Sonja’s Fish soup that tastes like summer

Sonja: “My family and I used to travel a lot to France, to an island called Ile d’Oléron for our summer vacation. I loved the fish soup we used to buy in the grocery store, which was pureed and probably made from scraps but tasted lovely with toasted Baguette slices that we used to rub with fresh garlic and scatter grated cheese on top. This recipe is a more delicate and fresher version of a fish soup but you can still add the Baguette and cheese if you fancy.”

You can download the recipe here.

Sonja supports Afghanischer Frauenverein e.V.

… Leonora’s Ginger and Orange Stir-Fry

Leonora: “My first Stir-Fry I ate a long time ago in Peru, cooked by a friend. At first I was really critical and did not fancy it at all, since I am definitely not a soy sauce fan. However, over the years I started to love it and started to improvise with all different vegetables and spices. Especially this version with fresh orange zest gives the stir-fry a refreshing touch.”

You can download the recipe here.

Leonora supports Da Capo Peru e.V., a social Music Project in Peru where Leonora volunteered.

… Yun-I’s Japchae

Japchae is a Korean glass noodle stir-fry. It is particularly popular on New Year’s day, Harvest festival and other festive holidays, but also an all-time crowd-pleaser on any given day. It can be served as a side dish as well as a main dish, e.g. on a bed of rice. Can be prepared vegetarian on demand. It is an extra investment in time, but very rewarding in culinary experience and flavor.

You can download the recipe here.

… Lara’s Quiche Poireau

Lara: “In order to do some justice to my French roots, I chose this recipe. I always thought quiches are difficult to prepare but trust me, they are easier to cook/bake than one would think. Be brave and accept the challenge!

You can replace the bacon by something else (peppers for example), if you prefer it the veggie way.

Enough talking, you must be hungry.”

You can download the recipe here.

Lara supports Berliner Kältehilfe der Johanniter, an Organisation which provides warm clothes, meals and medical care during the cold months in Berlin.

… Philipp’s Agostina’s Carbonara (🏆 Cook of the Year 2022)

Philipp: “Almost half a century ago, my grandparents built a house in Italy near a small village on Lake Garda. This is where I spent most of my summers.

Agostina is my grandparents’ former housekeeper, and pretty much every time I go to the village, our paths will cross. We will talk about this and that, la nonna, i bambini, and on one occasion we spoke about pasta. Agostina was sitting on a bench by the village port with another elderly lady. I squatted in front of both and said, “Now is the moment of truth. How do I make a real Carbonara?” – in German we say: two lawyers, three opinions. In Italy, this seems to apply to Carbonara recipes. Do you use butter or olive oil? Do you use the entire egg or only the egg yolk? Do you add panna (cream) or would that be a sacrilege?

Conciliator that I am, I could have opted for a compromise, but after several trials, I decided in favour of Agostina’s recipe.”

You can download the recipe here.

Philipp supports Youth For Understanding and VIER PFOTEN.

… Anne’s Butternut Squash and Pak Choi Curry

Anne: “As a vegetarian from Berlin, I knew from the start that I would not be able to contribute a “hometown dish”. So I decided to share my favorite thai curry recipe with you, to which I regularly resort in cases of “I have guests to impress but don’t want to spend all day in the kitchen”. It is a simple but flavorful dish, comforting and fresh at the same time. I love the contrast of flavors, textures and colors between the squash and the cabbage.”

You can download the recipe here.

Anne supports N.I.N.A. e.V.

…  Thiago’s Bolo de Cenoura com Brigadeiro (Brazilian carrot cake with Brigadeiro)

Thiago: “My wife and I love this recipe. Our family and friends always ask us to cook it for them no matter the situation – Christmas, Easter, small gatherings etc…. It is definitely not only a tradition among us, but also a kind of dessert that most of the Brazilians enjoy to eat for breakfast, after lunch or dinner (yes, all the time!). I am happy to share it with WagArb’s family as well as we do with our beloved ones in Brazil and I hope that you will like it!”

You can download the recipe here.

Thiago doesn’t endorse any specific charitable organization. What he focuses on is offering financial and emotional support to children living in Rio’s “Favelas.” This Christmas, for instance, he’s providing a pair of shoes and clothes to a child named João Henrique.