This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
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.
Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
This recipe is a perfect blend of hearty wild boar with creamy and comforting polenta.
A meat lover's paradise, this dish is loaded with bratwurst, pork chops, and pork loin.
This is a German take on coq au vin.
William Woys Weaver included this recipe from a local farming family in his book Pennsylvania Dutch Country Cooking (Abbeville Press, 1993).
This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation.