127 german recipes

Fruchtebrot (German fruit bread) packed with dried pears, apricots, dates, plums, raisins, and walnuts in a spiced yeast dough with cinnamon, cloves, and cardamom.

Bienenstich (Bee Sting Cake), a classic German yeast cake with a caramelized almond topping and vanilla pudding filling. A bakery favorite made at home.

Birnen, Bohnen und Speck: a traditional North German soup of whole pears, green beans, and bacon simmered in a savory broth. Served with boiled potatoes.

Hearty pumpernickel bread machine loaf with rye flour, cornmeal, molasses, unsweetened chocolate, caraway seeds, and mashed potato. Deeply dark German-style rye.

Frankfurter Bohnensuppe, a hearty German bean soup with navy beans, beef broth, bacon, and sliced frankfurters. Pureed smooth with a smoky, meaty base.

Slow-simmered cabbage with sausage, onions, and beef broth. A hearty German-style one-pot meal with tender, caramelized cabbage served with home fries.

Hoernchen are German almond crescent cookies made with ground almonds, butter, and vanilla, dipped in colored sugar or sprinkles for a festive holiday cookie.

Apfeltorte: German apple cake with whole peeled apples baked into a butter cake, their cores stuffed with rum-soaked raisins and chocolate. Finished with apricot glaze and powdered sugar.

German apple cake with tender yeast dough topped with cinnamon apples and buttery streusel crumble for a not-too-sweet dessert that's perfect with coffee.

Light pumpernickel bread machine loaf blends rye and bread flour with cocoa, molasses, and caraway seeds. A softer, lighter take on traditional dark German pumpernickel.

Sauerkraut casserole with browned Italian sausage, sliced apples, brown sugar and caraway seeds. The classic German-American Oktoberfest one-dish dinner. Hearty, tangy and forgiving.

German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Wine-marinated lamb shoulder layered with potatoes, onions, and butter, slow-roasted in a traditional German Romertopf clay pot. Rustic European comfort at its most elemental.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.

Hearty lentil soup with frankfurters, bacon, leeks, and carrots thickened with a browned flour roux and a splash of vinegar. A German-style one-pot meal ready in 90 minutes.