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.
The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures.
This recipe is an adaptation of one in Lüchow’s German Cookbook by Jan Mitchell.
This decadent take on a traditional German Christmas menu is perfect for any holiday feast.
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