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Furey and the Feast by Cynthia Furey (1)
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07/11/2011
Grüne Sosse (German-style Green Sauce)
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
11/06/2007
Gratinéed Oysters with Sauerkraut
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Issue #107
09/04/2007
German Coleslaw
In Milwaukee, coleslaw is an essential component of the traditional Friday night fish fry.
Issue #95
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
08/11/2009
Mikado Salad
This earthy raw-vegetable salad with beets is elevated by its simple ingredients: Greek yogurt, sheep’s milk cheese, and good-quality sea salt. Continue...
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Source: Delicious Days