German recipe collection

Kapernschnitzel, a German pan-fried veal cutlet with capers, white wine pan sauce, lemon, and paprika. A quick, elegant main dish ready in 30 minutes.

German beer-braised carrots (Karotten in Bier Gedunstet) with butter, a pinch of sugar, and salt. A simple 5-ingredient side that turns humble carrots into a malty, glossy vegetable.

Kartoffelklosse are traditional German potato dumplings stuffed with buttery croutons, seasoned with nutmeg and white pepper. Boiled until they float, these pillowy dumplings are the classic side for roasts and gravy.

German potato pancake (Kartoffelkratzet) made from boiled potatoes grated with eggs, sour cream, and flour, then pan-fried in lard until crisp. Traditionally served with stewed rhubarb.

German pumpkin puree with cheese, made by boiling pumpkin with apples and ginger, then browning under the grill with grated cheese. A savory-sweet side dish with warm spice.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Lemony springerle, traditional German embossed cookies stamped from a wooden mold and air-dried overnight before baking. Lemon zest brightens the classic anise.

German lentil soup with frankfurters, bacon, and vegetables thickened with a browned flour roux and brightened with vinegar. A hearty, old-world one-pot meal.

Nothing expresses the German love of edible art more succintly than marzipan candies, which are shaped into piglets, cats, poodles, flowers, fruit and all sorts of other objects. They are delicious to eat, too.

Mohren, a traditional German side dish of carrots and apples glazed in butter, honey, and white vinegar. Sweet, tangy, and simple with just a few ingredients.

Molasses rye bread with half a cup of dark molasses for deep color and caramel sweetness. Two round loaves, rye and bread flour, milk-based dough. German-style.

German braised red cabbage (Rotkohl) with sliced apples, vinegar, and bay leaf. A simple, tangy side dish that pairs with pork, sausage, or sauerbraten.

Simple German Vollkornbrot, a dense whole-grain bread with 7-grain cereal, whole wheat flour, and molasses. No-knead, no-yeast overnight soak method for hearty, dark, German-style bread.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Zwiebelkuchen, a traditional German onion tart with sauteed onions and bacon in a rich egg cream custard baked in a buttery homemade pastry crust. Served warm in wedges.

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.