Wintertime is duck time. While seldom served in the warmer months of the year, it remains a favorite during the cold season. Richer, gamier, and more tender than chicken, a properly cooked duck always excites. As with all meats that have a slight gaminess to them, duck is served with a sweet and sour sauce. Duck à l’Orange might be one of the most famous French dishes, and this is the German version of this […]
These German potato dumplings might look like bland potato balls but don’t let yourself fool by their plain appearance. They are one of the most delicate foods in the world. Making the perfect potato dumpling requires quite a bit of experience and finesse. I’ve eaten a ton of badly prepared ones in my life. Most often cooks add way too much starch to the dumpling dough resulting in hard and rubbery dumplings. You know what […]
Braised red cabbage is without a doubt Germany’s most famous vegetable dish. It’s a staple at Christmas dinner for many people where it is most commonly served alongside roast goose and salt potatoes. It’s the use of warming spices such as cloves, star anise, and allspice that make this dish a wintertime favorite for many German families. It goes perfect with all kinds of stews, roasts, and any other kind of fatty meat. The preparation […]
There’s no doubt for me that pork makes for the juiciest and most succulent roasts. It’s divine to bite into a tender and perfectly marbled piece of pork covered in a rich gravy that holds all the glorious meat juices. In today’s post, I’m going to show you how to prepare a Swabia-style pork pot roast. It’s made from the pork neck and super easy to prepare. The meat stays super juicy as it is […]
Whenever you’re eating German food there are basically two choices you have regarding the appetizer. You can either have some kind of salad or soup. For me, this is a no-brainer. I always go with the soup. Soups that are served as an appetizer are either pureed soups made out of seasonal vegetables or clear consommés with dumplings floating inside of them. I’ve already shown you how to make German pancake soup and today I’m […]
Mushrooms are truly unique in the world of vegetables. They’ve got an almost meaty flavor to them with a slightly chewy texture. It’s hard for me to express to you how much I adore them. Last week I taught you how to make German bread dumplings. And, in my opinion, there’s really no better way to serve them than with this savory and rich mushroom ragout. It’s a popular dish all across Southern Germany that […]
We Germans are a nation of gravy lovers. That’s especially true for the Southern parts. The people here love to have gravy with every dish. And when I say gravy, I mean gravy. Not these super-far reduced French sauces which get served in tiny proportions. In Germany, there’s a lot of gravy on the table. The gravy is most often the star of the dish so that the Germans came up with quite a few […]
In terms of dumplings, these cabbage rolls are without a doubt the most delicious thing German cuisine has to offer. Juicy sauerkraut and succulent bacon wrapped inside thin pasta sheets. It’s a shame this dish is hard to come by outside of its place of origin. Even in Southern Germany, this dish will hardly be featured on restaurant menus as its preparation can be labor intensive and it is not readily available as instant food. […]
Today’s recipe is an all-time favorite in the Swabia region of Germany. Beef tripe braised in a sour red wine sauce. It’s a dish you really got to try to understand why it’s so addictively delicious. Tripe is the muscle wall of the cow’s stomach and while it doesn’t really have a taste on its own the thing that makes it so special is its texture. It’s slightly chewy and super gelatinous. It’s comparable to […]
Pan-fried potatoes are a home cooking favorite all across Germany. They’re simple to make and so much more flavorful than French fries. Crispy on the outside, fluffy on the inside, but also surprisingly light. The potatoes are typically fried together with bacon, onions, and chives. And if that doesn’t sound good enough by itself, let me tell you the secret that separates great pan-fried potatoes from good ones. It’s the knob of butter swirled around […]
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