788 german recipes

German meatballs made with ground beef and pork, browned and simmered on a bed of sauerkraut. Worcestershire sauce and Italian breadcrumbs give these a savory kick. One skillet, one hour.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

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.

Old German muffins with ground almonds, rum, orange zest, raisins, and cinnamon. Buttery, fragrant, and lightly spiced with a hint of boozy warmth in every bite.

Traditional German Kasekuchen made with sieved cottage cheese, sour cream, and raisins in a buttery cookie crust. A lighter, tangier European-style cheesecake.

Falscher Hase, a traditional German meatloaf stuffed with hard-boiled eggs, wrapped in bacon, and served with a sour cream pan gravy. A showpiece Sunday dinner.

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.

German French Toast baked crispy in breadcrumbs, topped with smoked bratwurst, caramelized onions, tart apple slices, and cinnamon-sugar. A hearty sweet-savory breakfast ready in under an hour.

German prune coffeecake with a soft yeasted dough rolled around cooked prunes, dotted with butter, sugar, and cinnamon. Makes two cakes for breakfast or brunch.

Hearty homemade German oatmeal bread with honey and whole wheat. Yields tender, chewy loaves with a golden crust that fill your kitchen with warm, yeasty aromas.

Make these delicious German breakfast pancakes for your kids at the weekend, serve the pancakes with fresh fruits, jams or whatever toppings you like.

Homemade German-style mustard from whole yellow and black mustard seeds with cider vinegar, cinnamon, allspice, and tarragon. Soak, blend, age, and jar your own.

There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top.

German springerle, the classic embossed anise cookie made with eggs, sugar, flour, and crushed anise seed. Patterned with a springerle roller and dried overnight to lock in the design before baking.

A basic, but delectable cake made with pecans, coconut and cream cheese.