At the Hofbrauhaus beer hall in Munich, these giant pretzels, which have a similar chew to bagels, are served with soft butter. See the recipe for Laugenbrezel (Traditional German Pretzels) »
Classic German barley soup makes a hearty, substantial meal; to make it vegetarian, simply omit the sausage and bacon.
This recipe is based on one that appears in German Home Cooking by Dr. August Oetker (Bielefeld, 1963). The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note. **See the recipe for German Split Pea Soup »**
The secret to the shimmering roux that tops this classic German roast is a pinch of sugar; it gilds the gravy as it balances the lemon and pickling spices in the dish. See the recipe for Sauerbraten »
Spatzle means little sparrows in German.
The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
Bacon adds a smoky, salty component to this deep purple German side. See the recipe for Braised Red Cabbage with Bacon »
These German bread dumplings spiced with nutmeg are served in beef-marrow enriched broth for a warming winter soup.
Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon. (For a step-by-step guide to making the dumplings, see the gallery Making Maultaschen ») This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup. See the recipe for Maultaschensuppe »
A creamy potato soup, fragrant with nutmeg and marjoram, gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth. See the recipe for Kartoffelrahmsuppe (Spiced Potato Soup) »
Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables »
Fall-apart tender pieces of veal and rich potato dumplings make this a perfect one-pot meal for a cold-weather weekend. Get the recipe for Veal Stew with Potato Dumplings »
Dense, savory bread dumplings are simply seasoned with onion, parsley, and nutmeg in this classic recipe from Bavaria.
The basic wiener schnitzel--a veal cutlet pounded tender, breaded, and fried--is topped with brightly contrasting ingredients for a brilliant study in flavor and texture. See the recipe for Schnitzel a la Holstein »
Though it takes a man's name, the Strammer Max butter-fried bread topped with ham and an egg, is actually German slang for male virility. See the recipe for Strammer Max »
See the Recipe
See the Recipe
This classic German cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits.
Apples are roasted in wine and butter for this sweet and spicy dessert, a staple of holiday markets throughout Germany.
At the Hofbrauhaus beer hall in Munich, these giant pretzels, which have a similar chew to bagels, are served with soft butter. See the recipe for Laugenbrezel (Traditional German Pretzels) »
Classic German barley soup makes a hearty, substantial meal; to make it vegetarian, simply omit the sausage and bacon.
This recipe is based on one that appears in German Home Cooking by Dr. August Oetker (Bielefeld, 1963). The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note. **See the recipe for German Split Pea Soup »**
The secret to the shimmering roux that tops this classic German roast is a pinch of sugar; it gilds the gravy as it balances the lemon and pickling spices in the dish. See the recipe for Sauerbraten »
Spatzle means little sparrows in German.
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The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
Bacon adds a smoky, salty component to this deep purple German side. See the recipe for Braised Red Cabbage with Bacon »
These German bread dumplings spiced with nutmeg are served in beef-marrow enriched broth for a warming winter soup.
Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon. (For a step-by-step guide to making the dumplings, see the gallery Making Maultaschen ») This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup. See the recipe for Maultaschensuppe »
ADVERTISEMENTADAD
A creamy potato soup, fragrant with nutmeg and marjoram, gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth. See the recipe for Kartoffelrahmsuppe (Spiced Potato Soup) »
Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables »
Fall-apart tender pieces of veal and rich potato dumplings make this a perfect one-pot meal for a cold-weather weekend. Get the recipe for Veal Stew with Potato Dumplings »
Dense, savory bread dumplings are simply seasoned with onion, parsley, and nutmeg in this classic recipe from Bavaria.
The basic wiener schnitzel--a veal cutlet pounded tender, breaded, and fried--is topped with brightly contrasting ingredients for a brilliant study in flavor and texture. See the recipe for Schnitzel a la Holstein »
ADVERTISEMENTADAD
Though it takes a man's name, the Strammer Max butter-fried bread topped with ham and an egg, is actually German slang for male virility. See the recipe for Strammer Max »
See the Recipe
See the Recipe
This classic German cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits.
Apples are roasted in wine and butter for this sweet and spicy dessert, a staple of holiday markets throughout Germany.
