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Narrow Results You've Selected: Recipe German Fall Main Course Remove all Source Saveur (10) Furey and the Feast by Cynthia Furey (1) Difficulty Easy (5) Medium (5) Main Ingredient Vegetables (7) Pork (6) Potato (6) Beef (4) Chicken (1) Show all... Duck (1) Fish (1) Pasta (1) Turkey (1) Occasion Christmas (2) Technique Saute (5) Slow Cook (3) Bake (2) Fry (1) Marinate (1) Show all... Roast (1) 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 = "Course:Main Course"; var omni_prop8 = "Topic:Recipe,Cuisine:German,Season:Fall,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 10/12/2012 Sauerbraten (German Pot Roast) The trick to a perfect Sauerbraten is getting the golden glow that shimmers over the deep brown gravy. Cookbook author Mimi Sheraton shares the secret. Issue #150 10/03/2012 Schnitzel à la Holstein The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures. Issue #150 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 10/13/2009 Sauerkraut with Pork and Sausages This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France. Issue #124 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 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 12/04/2000 Sauerkraut Garnished with Smoked, Cured, and Fresh Pork 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 02/06/2007 Pot Roast with Potato Dumplings This recipe is an adaptation of one in Lüchow’s German Cookbook by Jan Mitchell. Issue #5 11/18/2011 Menu: A German Christmas This decadent take on a traditional German Christmas menu is perfect for any holiday feast. Does Not Apply 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... Does Not Apply Source: Furey and the Feast by Cynthia Furey