Cabbage salad is almost like a cole slaw without the mayo. Growing up in Pennsylvania, surrounded by a rich German-American community, I was no stranger to the many varieties of cabbage dishes that are a staple in our cuisine. But there’s one dish that has always stood out to me as a refreshing counterpoint to […]
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German potato salad is something different to most people. In the United States, mention German potato salad and most people will think of a hot potato dish with bacon and a sort of sweet dressing. It’s not something I make and not even something I had growing up. Going to the Reading Liederkranz, a vibrant
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Sauerkraut is one of those dishes that has always been close to my heart. Growing up with a strong connection to German cuisine, I’ve enjoyed it in many forms, but there’s something special about Bavarian-style sauerkraut that sets it apart. It’s a dish that takes the sharp, tangy flavors of traditional sauerkraut and mellows them
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Kaesespaetzle: A Comforting Classic with Deep Roots When I think back on my culinary journey, few dishes bring up as much nostalgia and warmth as Kaesespaetzle. This dish, often referred to as the German answer to macaroni and cheese, holds a special place in the hearts of many Germans and visitors to Germany. My love
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Schweinshaxe: A Bavarian Classic You Can Make At Home When Brauhaus Schmitz first opened and we wanted to put Schweinshaxe, or roasted pork shanks, on the menu I wasn’t entirely sure how it would be received. In Germany, and especially in Bavaria, this dish is a beloved classic—a hearty, satisfying meal that showcases the rich
Schweinshaxe: Crispy Pork Shanks Read More »
When I first came to Philadelphia, I never imagined that bratwurst—one of the most traditional German sausages—would become such a defining part of my culinary identity in this city. Looking back, it’s clear that this humble sausage, with its rich history and bold flavors, has not only shaped my career but also left a lasting
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My authentic spaetzle recipe is something that has evolved over many years of cooking German food professionally. My relationship with spaetzle is one that spans decades, rooted deeply in my personal history and culinary evolution. It all started in the outskirts of Reading, Pennsylvania, at a place that holds a special place in my heart—the
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Bavarian Style Pretzels OUR AT-HOME QUEST to make the perfect Bavarian Laugenbrezel, or soft pretzel, which took place long before Brauhaus Schmitz opened, stretched out over the course of a year. Every Sunday, we would experiment with different recipes, never quite nailing the unmistakable balance—crusty outside, soft inside, both sweet and salty—that we desired. Finally,
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German-style potato pancakes, known as Kartoffelpuffer, Reibekuchen, Reiberdatschi, Rievkooche, or Gruembeerpannekuche, are a beloved dish that holds a special place in German cuisine. Whatever you call them, these crispy and golden-brown pancakes are made from grated potatoes, onions, and a few simple ingredients, resulting in a dish that is both comforting and delicious. Whether served
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No Biergarten menu in Bavaria would be complete without Obatzda, a Bavarian Cheese Spread. This savory cheese spread, often enjoyed alongside a hearty pretzel and a cold pint of beer, embodies the essence of Bavarian Biergarten culture. It is one of my favorite appetizers in restaurants and beer gardens in Munich and Bavaria. I’ll admit
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