788 german recipes

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.

Old-world beef brisket braised with tangy sauerkraut, brown sugar, and caraway seeds creates a fork-tender German-style comfort dinner.

Traditional German drop donuts (Tropfkrapfen) made with a buttermilk batter, fried golden and dusted in powdered sugar. Crispy outside, tender and cakey within. Simple old-world charm.

Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough) recipe

Westphalian cabbage (Kohl Westfalisch) braised with tart apples, caraway seeds, and beef broth, thickened with cornstarch and finished with red wine vinegar and sugar.

Traditional German butter cookies (Buttergebaeck) with lemon zest and an egg wash glaze. A simple five-ingredient dough that bakes golden in ten minutes.

Hazelnut torte with ground filberts folded into a light sponge cake, split and filled with vanilla whipped cream. A classic European-style nut torte garnished with strawberries.

Simple slow cooker recipe with authentic flavor, classic German ingredients. Perfect for Octoberfest.

Classic German Bavarian vanilla cream (Bayerische Creme) with egg custard, vanilla ice cream, and whipped cream set in a mold. A rich, silky no-bake dessert garnished with fresh fruit.

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

German bacon rouladen: paper-thin round steak smeared with Dijon, rolled around bacon and onion, browned in flour, then braised in its own pan gravy. A classic Bavarian comfort-food roll.

Traditional German Springerle cookies with anise oil, stamped with carved molds and dried overnight before baking to a pale straw color. This heirloom recipe makes 72 delicate, picture-perfect cookies.

German sauerkraut salad with ham and grapes in a honey-yogurt dressing. A quick no-cook side that balances tangy kraut with sweet fruit and savory julienned ham, ready in 10 minutes.

Carthusian dumplings made from stale kaiser rolls soaked in lemon-milk custard, breaded, deep-fried, and rolled in cinnamon sugar. A classic German dessert.

Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.

A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.