This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish.
This is a German take on coq au vin.
This simple but delicious dish is an Alsatian classic.
Furey and the Feast uses a large colander to shape her parsley-specked spaetzle. We love the pairing of slightly bitter broccoli rabe with salty-sweet prosciutto. Continue...
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