↓Deutsch The stuffed cabbage, although reported in Germany as a typical German dish, is also known by our eastern neighbors in Poland, the Czech Republic, …
Loup de mer in olive oil and thyme – Wolfsbarsch in Olivenöl und Thymian
↓Deutsch The idea for this recipe I found in the book Fish & Seafood by Rotraud Degner. The recipe is ingenious in its simplicity, something …
Frankfurt neck ribs – Frankfurter Kammribbscher
↓Deutsch Ribs mean something different around the world. The most well-known are probably spare ribs from the pork belly or from the bones of the …
Linguine with marinara sauce – Linguine mit Marinarasauce
↓Deutsch It’s basically just a type of spaghetti with tomato sauce. But in the US, they don’t just make spaghetti Napoli; no, with the addition …
Rabbit legs, hunter style – Kaninchenkeulen auf Jägerart
↓Deutsch Rabbit only appears on our table every few years; my sweetheart isn’t a big fan of the taste. I insisted on it, though, precisely …
Beef tenderloin Wellington – Rinderfilet Wellington
↓Deutsch A fairly traditional dish dedicated to Arthur Wellesley, Duke of Wellington, the victor of the Battle of Waterloo. It’s not really cheap either, with …
Blini – Russian buckwheat pancakes – Russische Buchweizenpfannkuchen
↓Deutsch Blini are the ideal accompaniment to smoked salmon and caviar in Russian cuisine. They come in a wide variety of forms, such as American …
Fried meatloaf – Gebratener Leberkäse
↓Deutsch The “Leberkäse” (liver cheese) or “Fleischkäse” (meat cheese) is a special meatloaf, minced in a cutter as fine as the meat for Wiener. It …
Osso buco
↓Deutsch Ossobuco means marrow bones or bone with a hole, whereby the leg bone is meant in the middle of a leg slice. Ossobuco is …
White cheese – Weißer Käse
↓Deutsch An essential accompaniment to the Palatinate jacket potatoes is, besides the Hausmacher sausage, the white cheese, which in other German regions is simply called …