German recipe collection

German sweet chocolate snack cake with coconut-pecan frosting: a buttermilk-tender chocolate sheet cake topped with the classic toasted coconut and pecan caramel frosting.

German's sweet chocolate cake made with buttermilk, folded egg whites, and melted sweet chocolate in a classic three-layer recipe. A rich, tender crumb that's frosted only on top for that traditional bakery-style finish.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Hungarian goulash soup with tender beef cubes, paprika, green peppers, and caraway seeds simmered in beef stock. A hearty one-pot soup that tastes even better the next day.

Grune Bohnen mit Birnen: a traditional German side dish of runner beans and sliced pears tossed in butter with sugar and vinegar. Sweet, tangy, and simple.

Gurkensuppe, a German cucumber and potato soup with heavy cream, dill, and white pepper. Potatoes are boiled soft and sieved into a silky base with tender cucumber pieces.

Hamburg-style fish salad: poached fish cubes tossed with hard-cooked egg, pickles, and capers in a lemony mustard-mayo sauce. Chilled German salad with beet and egg garnish.

Hasenoehrle: traditional German "bunny ears" fried dough dusted with cinnamon sugar. A crispy, rustic Fastnacht pastry made from a simple egg-and-milk noodle dough.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Holderkuechle are traditional German elderberry blossom fritters dipped in pancake batter and deep-fried until golden, then dusted with sugar. A seasonal springtime treat made with foraged elderflowers.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

German veal schnitzel topped with stewed tomatoes, white asparagus, and fresh mushrooms, pan-seared in butter with paprika. Serve with pureed potatoes for a classic Bavarian dinner.

German veal schnitzel topped with stewed tomato, white asparagus spears, and sauteed mushrooms, pan-cooked in butter. A classic Kalbsschnitzel with fine vegetables.

Kalbsschnitzel mit Joghurt: pan-seared veal steaks layered with sliced apples and baked under a creamy yogurt-evaporated milk sauce. A simple German dinner ready in 40 minutes.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

Kalbsbrust mit Krauterfullung: German stuffed veal breast with bacon, mushroom, and fresh herb stuffing, roasted in beef broth and finished with a sour cream pan sauce.