New culinary column in STERN magazine

HAMBURG. Stern magazine has launched a new culinary column. In "Stern-Küche" (Stern Cuisine), Michelin-starred chefs Alina Meissner-Bebrout from Ulm and Maurizio Oster will now be presenting recipes suitable for everyday cooking at home on a weekly basis. 

Alina Meissner-Bebrout kicks things off. With passion and precision, she shows how to create great moments on the plate with just a few ingredients. In the following issue, Maurizio Oster takes over with his light Nordic interpretation of modern cuisine. The recipes are designed to be easy to recreate in any home kitchen.

" Stern and Michelin-starred cuisine – it's a perfect match, even in name," says Laura-Lena Förster, deputy editor-in-chief of Stern. "Enjoyment, inspiration and good recipes are part of our brand essence. We are delighted that with'stern-Küche', two young culinary geniuses known from television will be showing week after week how everyday life can be turned into something special. The column proves that Michelin-starred cuisine begins in your own pot."

Accompanying the column, Stern presents both chefs in detailed portraits, including a look behind the scenes of top-class gastronomy. "I'm really looking forward to the column," says Alina Meissner-Bebrout. "My aim is to show that you can cook really well at home without it being complicated or costing a fortune. Just good products, a little courage with the seasoning – and you've got something on your plate that makes you happy. That's exactly what I want to share with Stern readers." To kick things off, Alina presents a recipe that perfectly embodies her culinary philosophy: confit zander with tarragon bacon crust on sour Alblinsen lentils.