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11/13/2012
The juniper berries and caraway seeds in this roast give it a floral, woodsy flavor, while the bacon that wraps it helps keep the meat moist.
Issue #152
10/19/2011
Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it's substantial enough to make a meal in itself.
Issue #142
07/11/2011
Germany's famed herb sauce is tangy with buttermilk and enriched with sour cream that features herbs like sorrel and watercress; it's wonderful with boiled vegetables.
Issue #140
10/13/2009
A short fermentation period yields sauerkraut that is zingy and effervescent.
Issue #124
10/13/2009
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
Issue #124
10/13/2009
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
Issue #124
11/10/2008
This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note.
Issue #116
11/06/2007
Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish.
Issue #107
11/06/2007
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Issue #107
11/06/2007
This deep, purple dish is a classic German accompaniment to a hearty meat course.
Issue #107
09/04/2007
In Milwaukee, coleslaw is an essential component of the traditional Friday night fish fry.
Issue #95
11/16/2007
William Woys Weaver included this recipe from a local farming family in his book Pennsylvania Dutch Country Cooking (Abbeville Press, 1993).
Issue #22
12/05/2000
In Alsace, light fruity pinot noir is often paired with mild-tasting fish like this European pike perch, a member of the walleye family.
Issue #16
12/04/2000
Alsatian housewives used to fill crocks with marinated meats and vegetables and take them to local bakers to be cooked.
Issue #16
12/04/2000
No other dish shows off the richly varied charcuterie of Alsace quite like this one, which was traditionally served at home on Sundays after the family returned from church.
Issue #16
11/18/2011
This decadent take on a traditional German Christmas menu is perfect for any holiday feast.
Does Not Apply
11/16/2011
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.
Does Not Apply
10/09/2010
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...
Does Not Apply
02/16/2010
Cabbage, sauerkraut, and beer are baked together, creating a hefty base for slowly roasted spare ribs. Continue...
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Source: Simply Recipes
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