Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
This decadent take on a traditional German Christmas menu is perfect for any holiday feast.
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