Saveur.com - Authentic Recipes, Food, Drinks and Travel

10 results
Narrow Results You've Selected: Winter Saute German Remove all Source Saveur (10) Difficulty Medium (6) Easy (4) Main Ingredient Pork (8) Vegetables (6) Potato (2) Chicken (1) Duck (1) Show all... Fish (1) Fruit (1) Game (1) Pasta (1) Course Main Course (5) Soups & Stews (3) Side Dish (2) Occasion Christmas (2) Thanksgiving (2) Topic Recipe (10) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:German"; var omni_prop8 = "Season:Winter,Technique:Saute,Cuisine:German"; var omni_pageName="saveur:"+omni_prop12; 10/13/2009 Sauerkraut with Fish in Cream Sauce  This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce. Issue #124 11/10/2008 German Split Pea Soup 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 Braised Duck Legs with Rutabagas Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish. Issue #107 11/06/2007 Braised Red Cabbage with Bacon This deep, purple dish is a classic German accompaniment to a hearty meat course. Issue #107 01/16/2008 Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe) This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy. Issue #96 01/16/2008 Wild Boar and Soft Polenta with Wine Sauce (Wildschwein in Rotwein Sosse mit Polenta) This recipe is a perfect blend of hearty wild boar with creamy and comforting polenta. Issue #96 01/16/2008 Tyrolean Butcher's Platter (Tiroler Schlachtplatte) A meat lover's paradise, this dish is loaded with bratwurst, pork chops, and pork loin. Issue #96 10/20/2005 Chicken in Beer This is a German take on coq au vin. Issue #69 11/16/2007 Gingered Sauerkraut William Woys Weaver included this recipe from a local farming family in his book Pennsylvania Dutch Country Cooking (Abbeville Press, 1993). Issue #22 12/04/2000 Venison Stew This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation. Issue #16