820 herman recipes

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

German-style hot potato salad with bacon, vinegar and sugar in a tangy sweet-sour dressing. Warm side dish that pairs with pork, sausage and grilled meats.

German-style fried potatoes with smoked bacon, onions, and sour cream. A simple skillet side dish made with pre-cooked potatoes in just 20 minutes.

Plunderhornchen, German almond crescents made from flaky laminated Danish dough wrapped around homemade almond paste and candied fruit, baked golden and brushed with apricot glaze. A buttery bakery-style treat.

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

Butter-sauteed veal rounds topped with stewed tomatoes, white asparagus, and fresh mushrooms in a German-inspired one-pan dish with rich pan juices.

Hearty German white bean soup (Weisse Bohnensuppe) simmered for hours with a smoked ham bone, navy beans, celery, and garlic. Simple, rustic, and deeply satisfying comfort food.

German baked spinach with Emmentaler cheese, butter, garlic, paprika, and nutmeg. A bubbly, golden spinach gratin that's simple to make and rich with Alpine cheese flavor.

German baked pork chops marinated in white wine, Hungarian paprika, caraway, and garlic, then finished with a sour cream gravy. Serve with buttered noodles or dumplings.

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.

German herring salad with marinated fillets, tart apples, and onions layered in a tangy sour cream and yogurt sauce. Chilled for five hours and finished with fresh dill.

Kalte Ente, a classic German wine punch made with chilled Moselle wine, champagne, lemon, and sugar. An elegant, refreshing punch served ice-cold in a glass bowl.

Westphalian leg of lamb roasted in a buttermilk and vegetable sauce inside an oven bag. A German roasting method that keeps the meat incredibly tender with a tangy pan gravy.

Kratzet, the Swiss-German shredded pancake (cousin of Austrian kaiserschmarrn). Eggy crepe batter cooked, torn into pieces, and crisped in butter. Serve with stewed fruit.

Traditional German sauerbraten with a four-day vinegar marinade, slow-braised rump roast, and a tangy gingersnap-and-sour-cream gravy. An old-world Sunday dinner worth the wait.

Schneiderflecklesuppe is a German tailor's square soup featuring handmade pasta squares rolled paper-thin and simmered in rich beef broth. A rustic, soul-warming classic from the old country.