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Entries tagged with 'German'

Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce

Serious Eats Jennifer Olvera 1 comment

Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle. More

Turkey Weisswurst (White German-Style Sausage With Lemon, Nutmeg, and Parsley)

Serious Eats J. Kenji López-Alt 5 comments

A German-style weisswurst made with turkey meat and pork fat. More

Gluten-Free Dutch Apple Pancake

Serious Eats Elizabeth Barbone 1 comment

A gluten-free Dutch apple pancake. More

German Potato Salad

Serious Eats Joshua Bousel 4 comments

Bringing together a set of usual barbecue flavors—tangy, smoky, and sweet—this is one salad worthy of a seat next to a stack of fatty brisket. More

Creamy Fingerling Potato Salad (Vegan)

Serious Eats J. Kenji López-Alt 8 comments

Fingerling potatoes in a sweet-tart vinaigrette made extra-creamy with the addition of potato cooking liquid and mashed yukon golds. Creamy, delicious, and 100% vegan. More

Beef Rouladen With Dill Spaetzle

Serious Eats Jennifer Olvera 1 comment

Mustard-slathered beef rolls stuffed with veg, briny pickles and smoky bacon don't skimp on flavor. Meanwhile, comforting, lightly crisped spaetzle is a vehicle for sopping up savory pan sauce. More


Serious Eats Carrie Vasios Mullins 3 comments

This traditional German Christmas bread has a dense crumb studded with spices, dried fruit, and candied ginger. More

Chicken Schnitzel

Serious Eats Carrie Vasios Mullins Post a comment

Schnitzel is often made with pork or veal, but using thinly pounded chicken breasts makes this an ideal lighter main course for summer. The coating of flour, eggs, and breadcrumbs gets crisp and golden in the pan, and the short cooking time produces an extra juicy chicken cutlet on the plate. More

Pretzel Rolls

Serious Eats Carrie Vasios Mullins 6 comments

These yeasted rolls are boiled and then baked, so they have the wonderfully chewy texture of pretzels and a dense, faintly sweet crumb. Their dinner roll size makes them perfect to have alongside your schnitzel, or even as a snack with your first beer. More

Braised Red Cabbage with Apples and Raisins

Serious Eats Carrie Vasios Mullins 1 comment

This colorful side dish is a study in contrasts. Braising cabbage in apple cider brings out its natural sweetness, while finishing it with apple cider vinegar adds a pleasing acidity. Thin sticks of gala apples adds a bit of crunch and tart flavor, while raisins absorb the cider to become sweet and plump. This dish pairs perfectly with a glass of cloudy, straw-colored hefeweizen. More

Peach Kuchen

Serious Eats Carrie Vasios Mullins 1 comment

Küchen simply means "cake" in German, but it often refers to a not-too-sweet confection that's similar to American coffee cake. This version uses sour cream to keep it extra moist and a heavy dose of cinnamon to give it flavor. Slices of juicy peaches make the perfect topping. So while adding a scoop of vanilla ice cream might not be traditional, it's certainly welcome. More

Cook the Book: Currywurst

Serious Eats Caroline Russock 3 comments

There's something so weird and wonderful about the combination of grilled sausages and curry-spiked ketchup that is German Currywurst. It's one of those dishes that has intrigued me since I first heard about it. Since I have no plans to travel to Berlin anytime soon, I decided it was time to experience currywurst for myself, with the help of this recipe from Planet Barbecue! by Steven Raichlen. More

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