235 herman recipes

A nutty and dense loaf. Great with peanut butter, or make a delicious German sandwich.

Add a European taste to your summer with this succulent dish that is made with beer to give it a unique flavor.

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.

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.

German elderberry soup (Holunderbeersuppe): cooked elderberries with lemon, sugar, and cornstarch for a traditional tart-sweet fruit soup served hot or chilled.

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.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Hearty German cabbage soup with bacon, potatoes, rutabaga, and carrots simmered low in chicken broth. Finished with grated Parmesan for a savory, warming bowl.

German chicken salad with hand-shredded chicken, crushed pineapple, green peas, and mayonnaise. A sweet and savory cold chicken salad with just five simple ingredients.

Traditional German kale and potato soup (Grünkohlsuppe) with garlic sausage. A hearty winter peasant soup of mashed potato broth, shredded kale, and smoky sausage rounds.

Hot German rice salad with crispy bacon, apple cider vinegar, sugar, onions, and grated carrot. A warm, tangy side dish using the same sweet-sour dressing as German potato salad.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

German chocolate pig out cake with a gooey caramel, pecan, and chocolate chip layer sandwiched between two layers of German chocolate cake mix batter. A ridiculously rich bar-style dessert.

German vegetable medley with asparagus, peas, carrots, cauliflower, and kohlrabi in a light cornstarch-thickened sauce. A classic Leipziger Allerlei-style vegetarian side.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

Slightly crusty roasted potatoes, bacon and a tangy sweet and sour vinaigrette. A classic improved just in time for Oktoberfest!