German recipe collection

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.

Giant German pancakes cooked in butter, sprinkled with cinnamon sugar and lemon juice, spread with berry jam, and rolled up. A traditional Pfannkuchen breakfast ready in 15 minutes.

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 sweet chocolate cream cheese brownies swirl a tangy cheesecake layer through rich German chocolate brownie batter with nuts. Marbled bars in one pan, ready in under an hour.

German sweet chocolate snack cake with coconut-pecan frosting: a buttermilk-tender chocolate sheet cake topped with the classic toasted coconut and pecan caramel frosting.

German's sweet chocolate cake made with buttermilk, folded egg whites, and melted sweet chocolate in a classic three-layer recipe. A rich, tender crumb that's frosted only on top for that traditional bakery-style finish.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Hungarian goulash soup with tender beef cubes, paprika, green peppers, and caraway seeds simmered in beef stock. A hearty one-pot soup that tastes even better the next day.

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.

Gurkensuppe, a German cucumber and potato soup with heavy cream, dill, and white pepper. Potatoes are boiled soft and sieved into a silky base with tender cucumber pieces.

Hamburg-style fish salad: poached fish cubes tossed with hard-cooked egg, pickles, and capers in a lemony mustard-mayo sauce. Chilled German salad with beet and egg garnish.

Hasenoehrle: traditional German "bunny ears" fried dough dusted with cinnamon sugar. A crispy, rustic Fastnacht pastry made from a simple egg-and-milk noodle dough.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Holderkuechle are traditional German elderberry blossom fritters dipped in pancake batter and deep-fried until golden, then dusted with sugar. A seasonal springtime treat made with foraged elderflowers.

German-style hot potato salad with crispy bacon, sweet-tart apples, and tangy vinegar dressing. Made with bacon fat, apple juice, and baked until warm for authentic comfort.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.