German cuisine is hearty, comforting, and rich in flavor, reflecting the country’s diverse regions and agricultural roots. It is known for its emphasis on meats, particularly pork, beef, and sausages, along with a wide variety of bread, potatoes, and cabbage. German food often features simple yet robust flavors, where ingredients are carefully selected to create satisfying, rustic dishes.
Jägerschnitzel and mushroom sauce, or “hunter’s schnitzel,” is a hearty German dish that takes the beloved breaded cutlet to a more rustic, deeply flavorful level. While its cousin, the Wienerschnitzel, is known for its elegant simplicity, Jägerschnitzel embraces a rich, savory mushroom sauce that feels Read More
Sauerbraten-German Pot Roast, often hailed as Germany’s national dish, is a hearty pot roast distinguished by its unique method of preparation. Marinating the meat for several days in a mixture of vinegar, wine, water, onions, and spices before slow-braising it to tenderness. The name itself Read More
Oktoberfest Sausage Platter (Wurstbrett), is a traditional Bavarian feast that celebrates Germany’s long-standing love affair with sausages, bread, beer, and convivial dining. At its heart, the platter features an assortment of regional sausages, each with its own history and preparation method. Classics include Bratwurst, a Read More
Bratwurst with Beer-Braised Onions & Mustard is a dish that captures the essence of Bavarian comfort food and the convivial atmosphere of German beer halls. This is Octoberfest time of year, so it’s only appropriate to highlight German foods. The star, the Bratwurst, is among Read More
German Suppengrun: Germany’s Green Foundation German Suppengrun (pronounced ZOO-pen-groon, meaning “soup greens” in German) is the classic German flavor base. Often, it is used much like mirepoix in French cuisine. It typically consists of carrots, leeks, and celeriac (celery root). It may also contain parsley, Read More