Heating a pizza stone for an hour before baking gives this savory tart a super crispy crust.

This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.

This wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through.

Traditionally, choucroute au poisson was a dish made in Alsatian riverside villages, but today restaurants throughout Alsace serve a version in which filets of flaky, white-fleshed fish such as pike perch are pan-fried or poached and served on a bed of choucroute and topped with a creamy riesling sauce. We found that trout works beautifully, too. See the recipe for Sauerkraut with Fish in Cream Sauce »

Crayfish were once so plentiful in Alsatian waters that soups like this one, served at L’Ecrevisse in Brumath, were common. See the recipe for Crayfish Soup »

This simple but delicious dish is an Alsatian classic. See the recipe fo Farmhouse Chicken in Vinegar Sauce »

Recipes like this one hearken back to the days when farmers stored grapes in their attics. See the recipe for Grape Tart »

Light fruity pinot noir is often paired with mild-tasting fish like this European pike perch, a member of the walleye family. See the recipe for Pike Perch Braised in Pinot Noir »

This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation. See the recipe for Venison Stew »