Fleischsalat
↓Deutsch The direct translation meat salad is misleading. It’s not made with meat but with Lyoner, a very finely grounded boiled sausage from pork, veal or poultry, often in…[...]
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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 herbal quark/curd cheese. In the…[...]
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Asparagus pancakes – Spargelpfannkuchen
↓Deutsch This is a variation on the classic ham, asparagus, boiled potatoes with hollandaise sauce. In Baden-Wurttemberg, potatoes are often replaced with "Chratzete", which are torn pancakes. Then why not…[...]
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Frankfurt green sauce – Frankfurter grüne Sauce
↓Deutsch The now familiar Frankfurt green sauce was not one of the favorite dishes of Johann Wolfgang von Goethe, although that is always maintained, since this recipe first appears in…[...]
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Himmel und Erde
↓Deutsch The title is an idiom. I really don’t know how to translate it in English. The profane version is sky and soil but I think, heaven and earth are…[...]
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Swabian ravioli in broth with braised onions – Maultaschen in der Brühe mit geschmälzten Zwiebeln
↓Deutsch One of the best-known products of Swabian cuisine is Maultaschen. The name probably originates from the Maulbronn Monastery. Another name for these dumplings is "Herrgottsbescheißer" (God impostor), because the…[...]
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Grilled pork knuckle – Gegrillte Schweinshaxe
↓Deutsch Grilled pork knuckle The pork knuckle is also a traditional Oktoberfest dish. It is grilled like the ‚Wiesnhendl‘ on upright heaters on long skewers. The knuckle is perfect through…[...]
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Paprika cutlet – Paprikaschnitzel
↓Deutsch Now politically correct paprika cutlet (Paprikaschnitzel, although that is actually an own recipe) is one of the most famous German cutlet recipes next to the hunter cutlet (Jägerschnitzel) and…[...]
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Beef tartare – Tatar
↓Deutsch The tartar or beefsteak ala tartare was already mentioned in the practical cookbook by Henriette Davidis in 1845. Also in her recipe she wrote that not all ingredients need…[...]
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Venison goulash – Wildgulasch
↓Deutsch Venison is a typical German winter dish, as in late autumn/early winter, the grace period for game is over. Supposedly the German forests indeed be full of roe, deer…[...]
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