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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
02/06/2007
Pot Roast with Potato Dumplings
This recipe is an adaptation of one in Lüchow’s German Cookbook by Jan Mitchell.
Issue #5
11/16/2011
Menu: A Cozy German Meal
Fill your home with gemütlichkeit with this hearty German spread, perfect for any occasion on any chilly night. Slurp warming spoonfuls of beef marrow dumpling soup, followed by a course of ham steaks in a decadent hazelnut sauce flanked by traditional spätzle, and braised cabbage.
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