My recipe for the Frankfurter Grüne Soße is an exuberant amalgam of fresh greens—sorrel, chervil, parsley—that makes for a rich, vitamin-packed

I adore the tender taste of white asparagus, particularly when it’s joined by a lavish Hollandaise sauce. In this dish, I gently steam a pound of whit

I adore honoring the deep traditions of German cookery, and the Bergische Kaffeetafel is a splendid representation. At its base is hearty rye bread an

A delightful flatbread from Alsace, flammkuchen has a delicate and crisp crust made of all-purpose flour, olive oil, and water. The topping is a lovel

I enjoy the way white asparagus transfigures into a liquid silk, a luxurious soup made with just a few simple ingredients. This recipe uses fresh whit

I truly love the dish known as Gruene Sosse, or Green Sauce. The dish has great flavor and even better nutritional value. As you might have guessed fr

The profound, rich flavors in my recipes for Sauerbraten and Rumtopf are what make this classic German feast so special to me. Sauerbraten, which mean

In my kitchen, preparing Bratkartoffeln is always a pleasure. This German classic, with its 500g of waxy potatoes fried to perfection with 100g of dic

Pastry is a festive treat. The ingredient list includes 250 grams (9 ounces) of all-purpose flour, 50 grams (1.75 ounces) of sugar, and 200 grams (7 o

Reibekuchen, a classic German dish, is made from grated potatoes, finely grated onion, 1 kg of which bind together with egg and flour to form the panc