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

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

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

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

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

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