Traditional German Beef Broth (Rinderbrühe) A proper German beef broth, or Rinderbrühe, is clear, deeply savory, and intentionally restrained. This is not a beef broth built on roasted flavors or aggressive aromatics. Instead, it’s a clean, balanced foundation meant to support classic soups like Leberknödelsuppe, Grießnockerlsuppe, Pfannkuchensuppe, or simply a bowl of hot broth served […]
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Goulash, or more specifically here, Wiener Saftgulasch is one of those dishes that shows up everywhere in Austria and southern Germany, and rarely needs an explanation. On a menu, it’s almost always just called Gulasch. The style is understood. This is the thick, meat-focused version with a glossy sauce that coats the beef rather than
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This hearty seafood stew is a celebration of coastal flavors and bold spices, but here’s the twist: you won’t find this dish in Germany. Inspired by my time as a chef at a French bistro, this recipe blends the rich tradition of German seafood with the flair of French bouillabaisse. It’s my personal homage to
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Semolina Egg Noodles – Griessbandnudeln Semolina egg noodles are not much different from your standard wide egg noodles, but the semolina flour adds a nice chewy texture that you don’t really get from regular flour. Unlike all purpose or bread flour, semolina flour is a little coarser in texture, due to the type of wheat
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Cabbage and Noodles – Krautfleckerl German style cabbage and noodles is one of those dishes that is perfect for cabbage lovers. It’s straightforward cabbage and noodles—cabbage cooked until tender and savory-sweet, then tossed with noodles so they absorb all that flavor. It’s common in Southern Germany and Austria, and it fits right into the everyday
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Geschnezeltes is a classic German dish made with thinly sliced meat cooked quickly and finished in a creamy mushroom sauce. The name itself comes from the German word meaning “sliced,” which describes the thin strips of meat that make up the dish. It’s commonly made with pork, veal, or chicken and served with Spätzle, rice,
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For many households in Germany, the anticipation of Christmas doesn’t begin with decorating the tree or hanging lights outside—it begins with the quiet, deeply comforting ritual of the Adventskranz, the Advent wreath. Sitting on a dining table, sideboard, or windowsill, the wreath becomes a symbol of the season long before Christmas Eve arrives. Four candles
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Cheese Fondue: A Warm Tradition for Cozy Evenings There’s about cheese fondue for dinner – opening a bottle of wine and gathering around a bubbling pot of cheese fondue on a chilly evening dipping bread, vegetables, and meats into molten cheese or rich broth, that is immensely satisfying. While fondue is often associated with Switzerland,
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When it comes to holiday meals, the side dishes can make or break the menu and our German Christmas Side Dishes will not dissapoint! While mashed potatoes and green bean casseroles are holiday staples for many, why not try something new this Christmas? German cuisine offers a wealth of delicious, hearty, and unique side dishes
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Plenty of people are convinced that they don’t like Brussels sprouts, but it’s hard to say no to these little cabbages when they are roasted until they are deliciously caramelized— an ideal mix of soft and crispy. When I was growing up, the only way we ever ate Brussels sprouts was thoroughly doused in a
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