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German Potato Pancakes with Applesauce
Basics, Potatoes, Sides, Vegetarian

German Potato Pancakes (‘Reibekuchen’)

German potato pancakes are one of my favorite childhood memories. They’re best eaten directly out of the pan while they’re still super crispy dipped in chilled apple sauce or sour cream. Today, I am going to teach you how to make them served with apple sauce. But potato pancakes can be served in so many more ways than this. They are great with sour cream and smoked salmon or as a side for roasts and […]

Leberspätzle
Organ Meat, Spätzle

Liver spätzle with apples and onions (‘Gebratene Leberspätzle’)

Out of all the different spätzle varieties, liver spätzle are my absolute favorite. There’s something about their savoriness that makes them irresistible. Liver spätzle are commonly served in two different ways: Inside a savory beef broth or sweated in butter together with onions. In my recipe, I added some apple slices to make the dish extra juicy and delicious. If you’ve ever tasted liver with apples you will know how great they pair. If not, […]

Alsatian Flammkuchen
Baked, Pork

Alsatian Flammkuchen (‘Elsässer Flammkuchen’)

Crispy flatbreads topped with cultured cream, bacon, and onions. If these words make your mouth water, then continue reading. I’m about to show you how to make super delicious Flammkuchen. The ingredient list is similar to the one of a traditional Quiche Lorraine, however, Flammkuchen are so much quicker and easier to make than a proper quiche. They’re lighter in texture and flavor. So they’re the perfect meal for the last sunny days of fall. […]

Apple fritters with vanilla sauce
Dessert, Vegetarian

Apple fritters with vanilla sauce (‘Apfelküchle mit Vanillesoße’)

I haven’t been sharing any dessert recipes on my blog yet even though that’s what German cuisine is famous for. All the delicious sweets, cakes, and pastries. I think there’s no better way to introduce you to the world of German sweets than these delicious apple fritters. They’re surprisingly light, not overly sweet, and super juicy. I serve them together with homemade vanilla sauce. A dessert classic. However, they’re also delicious on their own sprinkled […]

Potato Noodles with Sauerkraut
Noodles, Potatoes, Stews, Swabian, Vegetables

Potato Noodles with Sauerkraut (‘Schupfnudeln mit Sauerkraut’)

Potato noodles with sauerkraut are way up my list of the ultimate comfort foods. These potato noodles are crispy on the outside and fluffy on the inside while the sauerkraut provides plenty of juiciness. Potato noodles were originally called ‘Buabaspitzla’ although today most people will simply call them ‘Schupfnudeln’. They originated in Swabia and were primarily a way to stretch the scarce flour. In the Southern parts of Germany, grains have always been valued more […]

Potato Noodles (Schupfnudeln)
Basics, Dumplings, Noodles, Potatoes, Sides, Swabian, Vegetarian

Potato Noodles (‘Schupfnudeln’)

German potato noodles are my favorite potato side dish. Caramelized on the outside and fluffy on the inside. These potato noodles are similar to Italian gnocchi, the main difference being the shape. German potato noodles are often referred to as finger noodles because of how they look. But that’s not what their old Swabian name ‘Buabaspitzla’ refers to. The word ‘Buaba’ means little boys and the boys ‘Spitzla’ aren’t their fingers. I’m sure with a […]

German Soup Dumplings (Maultaschen)
Beef, Dumplings, Pork, Soups, Swabian

German soup dumplings (‘Maultaschen’)

Today’s recipe is a very special one. I’m going to show you how to make German soup dumplings from scratch. They’re not as delicate and tiny as their Italian and Chinese counterparts. Instead, they’re large, hearty, and served inside a rich beef broth. It’s a recipe from the Southern parts of Germany. It was originally invented to hide the meat from the gods during the fasting season. I mean, who can blame the monks for […]

Celery Root Puree
Sides, Vegetables, Vegetarian

Celery Root Puree (‘Selleriepüree’)

Celery root, also known as celeriac, is an undervalued vegetable. It’s part of the traditional German soup vegetable mixture (along with carrot, leek, and onion). But other than for making broths, it’s rarely used. That’s a shame. Celeriac has a unique earthy flavor with citrusy notes that you won’t find anywhere else in the vegetable world. It’s totally different from the flavor of celery stalks which heavily remind me of the famous Maggi seasoning sauce. […]

Swabian Potato Salad
Potatoes, Salads, Sides, Swabian, Vegetables, Vegetarian

German Potato Salad Swabian style (‘Schwäbischer Kartoffelsalat’)

I’ve seen tons of different recipes for German potato salad across the web. However, most of the stuff that is being published has very little to do with the real deal. German potato salad is an extremely simple and minimalistic dish whereas a lot of recipes on the web tend to include stuff like bacon or celery. For all my life, I’ve never eaten any potato salad that had bacon in it. I got to […]

German Boiled Potatoes
Basics, Potatoes, Sides, Vegetarian

German Boiled Potatoes (‘Kartoffeln’)

I’ve been writing this blog for half a year now and still haven’t published a basics post about German-style boiled potatoes yet. In the old days, the mighty potato was to Germans what plain rice is until today for most Asians. A staple food that is filling, nutritious, and harmonizes with almost any dish. There are more than 2900 different potato cultivars around the globe and countless preparation and processing methods. In this post, I […]