Category: Main Course

Schaschlik, Kebab
European Cuisine, Germany, Main Course, Recipes, Sauces, Western Europe

Retro Flavor Revival: German Schaschlik or Shish Kebab

If you grew up in Germany in the 1980s, chances are you remember the unmistakable aroma of Schaschlik wafting through the air at street festivals, family parties, or backyard barbecues. This spicy, saucy skewer dish was the life of every gathering—and this weekend, I brought it back to life in my own kitchen. This Shish Kebab or Schaschlik (Shashlik) recipe brings back memories of Family … Continue reading Retro Flavor Revival: German Schaschlik or Shish Kebab

AngiesWeb
Zwiebelkuchen, Onion tart
Appetizer, Germany, Main Course, Northern Europe, Recipes

Zwiebelkuchen: Easy German Onion Tart Recipe

There’s something deeply comforting about the scent of onions, bacon, and nutmeg filling the kitchen. This weekend, I baked a Zwiebelkuchen—Germany’s beloved onion tart—but with a modern shortcut: Puff Pastry (Pepperidge Farm ). It was flaky, flavorful, and just the right blend of rustic and refined. Zwiebelkuchen is a beloved savory German onion tart or cake featuring steamed onions, chopped bacon, cream, and caraway seeds. … Continue reading Zwiebelkuchen: Easy German Onion Tart Recipe

AngiesWeb
Weisswurst, Bavaria, Munich
European Cuisine, Germany, Main Course, Northern Europe, Recipes, Wurst Deli meats

Bavarian Soul Food: My Homemade Weisswurst Journey

When in Munich, I sometimes meet with relatives who live close by. We walk this beautiful city, perhaps take the Doubledecker tour bus for sightseeing. At the end we make our way over to the Viktualienmarkt to have the famous Weisswurst The Viktualienmarkt is a beer garden situated in the heart of Munich. Here, you can enjoy the renowned Weisswurst. Traditionally, this sausage was eaten … Continue reading Bavarian Soul Food: My Homemade Weisswurst Journey

AngiesWeb1 Comment
German Goulash (Gulasch) Sticky post
Germany, Main Course, Recipes, Western Europe

German Gulasch (Goulash), a Pot of Comfort

Some dishes are more than just food—they’re a gathering, a memory, a warm embrace in the middle of winter. Every Christmas Eve, I make a big pot of German Gulasch at my daughter’s house, and it’s become a tradition that brings together not just our family, but our neighbors too. There’s something magical about cooking in a large Dutch oven. The aromas fill the house. … Continue reading German Gulasch (Goulash), a Pot of Comfort

AngiesWeb
Schinken, Speck, Prosciutto
General, Germany, Main Course, Northern Europe, Recipes, Wurst Deli meats

Crafting German Schinken at Home: A Labor of Love

There’s something deeply satisfying about preserving food the old-fashioned way—slowly, patiently, with care and tradition guiding each step. This fall, I finally set out to make German Schinken, a smoked and dry-cured pork loin similar to Prosciutto, using a method passed down through generations. German Schinken and Italian Prosciutto differ mainly in preparation and flavor. Schinken can be smoked or air-dried, leading to a broader … Continue reading Crafting German Schinken at Home: A Labor of Love

AngiesWeb2 Comments
Kaiserschmarrn, Austrian fluffy pancake
Austria, Breads and Pastry, European Cuisine, Germany, Main Course, Recipes, Western Europe

Kaiserschmarrn: Austria’s fluffy Pancake with Imperial Roots

Some desserts come with a story so delightful, they’re almost as sweet as the dish itself. Kaiserschmarrn—a fluffy, caramelized pancake torn into bite-sized pieces—was created in 1854 for Emperor Franz Joseph and Empress Elisabeth (Sissi). Legend has it that the Kaiser, upon tasting it, said “Geb mir mal den Schmarrn her!” (“Give me that nonsense!”), and so the dish was named Kaiserschmarrn—the Emperor’s Nonsense. I … Continue reading Kaiserschmarrn: Austria’s fluffy Pancake with Imperial Roots

AngiesWeb
Austrian Cheese Spaetzle or Käse Spätzle Sticky post
Austria, European Cuisine, Germany, Main Course, Northern Europe, Recipes, Side dish, Vegetarian

Käsespätzle: A Taste of Austrian Comfort Food

During a summer holiday in Hallstatt, I tried Käsespätzle, or Käsespatzen as locals called it. Served hot in a rustic pan, the dish featured tender Spätzle noodles layered with grated cheese and topped with golden fried onions. The waiter explained it was typical Austrian comfort food—and I understood why with my first bite. One of my favorite memories from our stay in Hallstatt is the … Continue reading Käsespätzle: A Taste of Austrian Comfort Food

AngiesWeb
Tafelspitz, Krenfleisch, boiled beef, Franconia dish
Austria, European Cuisine, Germany, Main Course, Recipes, Western Europe

Tafelspitz, a simple feast for the frugal Emperor

Tafelspitz (boiled beef) has a rich history in Austria. From a simple meal to the sumptuous feast, originally, the Austrian Emperor Franz Joseph I. had boiled beef served because the dish wasn’t too expensive. Only his chef refined this meal and developed the boiled beef into a culinary classic. Emperor Franz Joseph I was considered to be extremely frugal and asked his master chef to … Continue reading Tafelspitz, a simple feast for the frugal Emperor

AngiesWeb