Saveur.com - Authentic Recipes, Food, Drinks and Travel

84 results
Narrow Results You've Selected: German Recipe Remove all Source Saveur (69) All Recipes (1) Better Homes and Gardens (1) Brown Eyed Baker (1) Delicious Days (1) Show all... Eggs on Sunday (1) Food From Germany (1) Furey and the Feast by Cynthia Furey (1) Just Hungry (1) Milk and Pumpkin (1) Peanut Butter Boy (1) Simply Recipes (1) Sweet Sins (1) Venere (1) Vermont Butter and Cheese Creamery (1) What's For Lunch Honey (1) Difficulty Easy (37) Medium (23) Main Ingredient Vegetables (24) Pork (23) Fruit (13) Potato (13) Beef (8) Show all... Cheese (7) Bread (6) Chocolate (5) Eggs (4) Nuts (4) Fish (3) Chicken (2) Game (2) Pasta (2) Shellfish (2) Wine (2) Duck (1) Rum (1) Tomato (1) Turkey (1) Course Dessert (26) Main Course (23) Side Dish (19) Soups & Stews (11) Appetizers (6) Show all... Condiments and Sauces (6) Beverages (3) Breakfast/Brunch (3) Salad (3) Sandwich (3) Bread (1) Cuisine German (84) Italian (6) American (4) Classic (3) French (2) Show all... Mediterranean (2) Central/South American (1) Greek (1) Japanese (1) Quick & Easy (1) Vegetarian (1) Season Winter (39) Fall (29) Summer (11) Spring (5) Occasion Christmas (23) Thanksgiving (2) Backyard BBQ (1) Birthday (1) Cocktail Party (1) Show all... Easter (1) Technique Bake (26) Saute (17) Fry (8) Marinate (5) Slow Cook (5) Show all... Roast (4) Broil (3) Chill (2) No Cook (2) Poach (2) Stew (2) Braise (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = " Cuisine: German,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 12/10/2012 Kartoffelpuffer (Potato Pancakes) Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs. Issue #152 12/03/2012 Laugenbrezel (Traditional German Pretzels) At the Hofbräuhaus beer hall in Munich, these giant pretzels, which have a similar chew to bagels, are served with soft butter. Issue #152 11/14/2012 Semmelknödel (Bavarian Bread Dumplings) Bavarian home cook Brigitte Drexler's soul-satisfying bread dumplings are great for sopping up the rich pork gravy from the braised roast. Issue #152 11/14/2012 Bratäpfel mit Walnusseis (Baked Walnut-Stuffed Apples with White Wine) Apples are roasted in wine and butter for this dessert, a staple of holiday markets throughout Germany. Issue #152 11/14/2012 Schokiladen-Butter-plätzchen (Chocolate-Dipped Shortbread Cookies) The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Issue #152 11/14/2012 Lebkuchen (Chocolate-Glazed Almond Spice Cookies) The recipe for these Christmas cookies come from the bakery Rischart in Munich. Issue #152 11/14/2012 Vanillekipferl (Anise-Seed Crescent Cookies) The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Issue #152 11/14/2012 Spitzbuben (Raspberry Jam Sandwich Cookies) The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Issue #152 11/14/2012 Kokosmakronen (Chocolate-Dipped Coconut Macaroons) The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Issue #152 11/14/2012 Nusstaler (Chocolate-Dipped Hazelnut Cookies) The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Issue #152 11/14/2012 Zimtsterne (Cinnamon and Kirsch Star Cookies) The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Issue #152 11/13/2012 Rumtopf (Macerated Fruit Conserve) This sweet-tart conserve is a luscious accompaniment to ice cream. It also adds a fruity dimension when stirred into champagne. Issue #152 11/13/2012 Schweineschmorbraten mit Rübengemüse (Braised Pork Roast with Root Vegetables) The juniper berries and caraway seeds in this roast give it a floral, woodsy flavor, while the bacon that wraps it helps keep the meat moist. Issue #152 10/12/2012 Sauerbraten (German Pot Roast) The trick to a perfect Sauerbraten is getting the golden glow that shimmers over the deep brown gravy. Cookbook author Mimi Sheraton shares the secret. Issue #150 10/03/2012 Schnitzel à la Holstein The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures. Issue #150 12/21/2011 Schwarzwälder Kirschtorte (Black Forest Cake) This classic, German, cherry-filled chocolate cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits. Issue #144 11/28/2011 Ochsenschwanzsuppe (Oxtail Consommé) To ensure that this consommé is absolutely clear, chef Alexander Kroll of the Widder Hotel in Zurich creates a "raft" of ground beef and egg whites to absorb impurities, producing an elegant soup with concentrated flavor. Issue #142 10/19/2011 Kartoffelrahmsuppe (Spiced Potato Soup) Fragrant with nutmeg and marjoram, this creamy potato soup from Oliver Steffensky, chef at Dorfstuben in the Hotel Bareiss, in Germany's Black Forest, gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth. Issue #142 10/19/2011 Graupensuppe (German Barley Soup) Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it's substantial enough to make a meal in itself. Issue #142 10/19/2011 Markklösschensuppe (Beef Marrow Dumpling Soup) The dumplings in this beef soup get a boost of richness from beef bone marrow; parsley and nutmeg impart bright and warming flavors. The recipe comes from German chef Klaus Weiler. Issue #142 « Previous 1 2 3 4 5 Next »