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10/13/2009
Sauerkraut
A short fermentation period yields sauerkraut that is zingy and effervescent.
Issue #124
11/06/2007
Braised Red Cabbage with Bacon
This deep, purple dish is a classic German accompaniment to a hearty meat course.
Issue #107
09/04/2007
German Coleslaw
In Milwaukee, coleslaw is an essential component of the traditional Friday night fish fry.
Issue #95
11/16/2007
Gingered Sauerkraut
William Woys Weaver included this recipe from a local farming family in his book Pennsylvania Dutch Country Cooking (Abbeville Press, 1993).
Issue #22
12/04/2000
Potted Foie Gras and Vegetables
Alsatian housewives used to fill crocks with marinated meats and vegetables and take them to local bakers to be cooked.
Issue #16
11/18/2011
Menu: A German Christmas
This decadent take on a traditional German Christmas menu is perfect for any holiday feast.
Does Not Apply
10/09/2010
Brown Butter Spaetzle with Prosciutto and Broccoli Rabe
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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Source: Furey and the Feast by Cynthia Furey
01/18/2010
Rutabaga-Potato Latkes
In this recipe, a Polish home cook demonstrates that grated rutabaga makes for a slightly lighter latke than the usual all-potato version.
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Source: Milk and Pumpkin
12/11/2009
Beet and Carrot Latkes
These colorful potato-free latkes add surprise to your Hanukkah spread. Try garnishing them with crème fraiche instead of traditional sour cream. Continue...
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Source: Eggs on Sunday