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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
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
10/19/2011
Maultaschensuppe (Dumplings in Broth)
Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon.
Issue #142
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
11/18/2011
Menu: A German Christmas
This decadent take on a traditional German Christmas menu is perfect for any holiday feast.
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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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