594 germain recipes

Sweet egg noodle kugel loaded with cinnamon apples and raisins. This Jewish comfort classic bakes up golden and custardy, perfect for holidays or Sunday brunch.

This German-American classic from Chicago's Berghoff restaurant features butter-seared beef strips simmered with mushrooms, peppers, and dry white wine in a silky gravy. A Midwestern comfort food icon, best served over egg noodles or dumplings.

Ragout a la Berghof with beef round strips, mushrooms, and bell peppers in a buttery white wine and beef broth gravy. A rich German-style stew served over noodles or dumplings.

Daetscher is a Franconian German potato flatbread made with yeast dough enriched with ground boiled potatoes and schmaltz, rolled thin, and topped with sour cream, butter, salt, and caraway seeds.

Gruibenknoedel are traditional German cracklings dumplings with pork cracklings, breadcrumbs, herbs, and eggs, poached and served in hot beef broth. Rustic comfort food in 25 minutes.

Kirsch-soaked tart cherries layered over ladyfingers and topped with almond cream cheese mousse, finished with chopped pistachios. An elegant German-inspired parfait.

German-style two-bean soup with white beans, green beans, ham, potatoes, and a roux-thickened beef broth. A thick, hearty old-world soup that simmers low and slow for deep, satisfying flavor.

Let the delicious aroma of hazelnut fill your kitchen with this decadent torte that will make you look forward to dessert.

A hearty soup made with red cabbage, salt pork and red wine that is sure to satisfy your hunger!

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

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.

German beef strips with carrots simmered in white wine and soda water, finished with heavy cream. A classic Geschnetzeltes with tender sirloin and sweet braised carrots.

German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 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.

Schweines mit Bodabire und Aepfel is a rustic Swiss-German pork stew braised with potatoes, tart apples, and turnip in its own juices. Just eight simple ingredients.

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