German recipe collection

German-style creamy cucumber salad with paper-thin cucumber slices marinated in sweet cider vinegar dressing then tossed with sour cream and fresh parsley. The classic sommer salad.

German Eierschwaemme: wild mushrooms sauteed in butter with onion and parsley, folded into soft scrambled eggs. A simple Alpine dish that showcases foraged boletes or chanterelles.

German elderberry soup (Holunderbeersuppe): cooked elderberries with lemon, sugar, and cornstarch for a traditional tart-sweet fruit soup served hot or chilled.

Easy to prepare, and this German potato salad is very flavorful and tasty. Make it a day ahead, let it marinate in the refrigerator overnight, it tastes even better next day.

A large batch cured German style sausage from scratch.

Gruiben, German-style pork cracklings rendered slowly from cubed bacon, yielding crisp, golden bits and a pot of pure lard. An old-world, two-ingredient technique for the ultimate savory snack.

Hamburger fischsalat is a German-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a mustard-lemon sour cream dressing. Chilled and garnished with beet slices.

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

A rustic German egg dish: leftover cooked beef fried with golden onions and lightly beaten eggs. Serve with cranberries and a crisp green salad for a fast, satisfying meal.

Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.

Creamy German cucumber salad (Gurkensalat) tossed in a tangy sour cream dressing with mustard and fresh dill. Salting the cucumbers first keeps every slice crisp and the dressing thick, never watery.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Sarazener is a traditional German game liver dish with elk or deer liver sauteed in lard with onions, broth, and spaetzle. A hearty hunter's meal with tangy vinegar finish.

Quick skillet cabbage sauteed with celery, green pepper, and onion until crisp-tender. A simple, low-calorie vegetable side dish that's on the table in 15 minutes flat.

German-style Käsespätzle with buttery browned onions, melted Emmentaler cheese, and dry mustard, baked until hot and bubbly. Simple Alpine comfort food.

Traditional Austrian Topfenkuchen with a buttery pastry base and airy cottage cheese filling scented with lemon zest, topped with raisins and almonds. A classic European cheesecake baked into elegant squares.