German recipe collection

Consistently exceptional and easy fresh pasta dough recipe. This makes especially great homemade linguine or ravioli either cut by hand or using a manual pasta machine.

Batter Fried Sage Leaves (Salbey Zu Backen) recipe

Bayerische Erdbeercreme is a classic German strawberry Bavarian cream with fresh berries, whipped cream, and gelatin set in a mold. Light, elegant, and only six ingredients.

German beef rouladen (Rindsrouladen) stuffed with Dijon mustard, dill pickles, salt pork, and onion, browned and braised in beef broth. Classic comfort with rich pan gravy.

Biskuitstreifle, a traditional German soup garnish of light baked egg-and-flour strips. A sponge-like savory dough cut into thin batons, dropped into broth just before serving for body and bite.

Slow cooker bratwurst with apple kraut, brown sugar, and caraway seeds. A German-style crockpot meal with just 6 ingredients and 10 minutes of prep.

Authentic German potato salad with diced apple, hard-boiled eggs, spicy mustard, and pickle juice in a creamy dressing. Best when chilled overnight for fully developed flavors.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A German-inspired side dish where the beer adds malty depth and tames any bitterness.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

Buttery Sour Cream Crescents with Nut Filling recipe

German-style cabbage fruit salad with shredded cabbage, diced apple, and raisins in a tangy sour cream dressing with pineapple juice. A crunchy no-cook side dish served chilled.

A simple lemon-scented butter cake split in half, layered with vanilla pudding, fresh berries, and clouds of whipped cream. Old-school German Erdbeertorte energy with minimal effort.

German cherry dessert Meersburg layers kirsch-soaked tart cherries over ladyfingers, then crowns with almond cream cheese mousse. A no-bake riff on Black Forest flavors.

Classic German yeast cake with a tender enriched dough and a buttery cinnamon-crumb topping, baked in pie pans. A traditional Streuselkuchen-style coffee cake from old-country German baking.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.