German, Austrian & Swiss
In this version of these traditional German spice cookies, the edges are slightly crisp and the middles, soft and che...
In this typical German dessert, poppy-seed-filled quark cheese dumplings are gently poached, then topped with sweet-t...
Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian ...
Kaiserschmarrn is a popular Austrian dessert that can also be eaten for breakfast. It's a light pancake, cut up while...
Pumpkin seed oil from southern Austria gives this spread its nutty flavor.
Strudel is a classic Austrian pastry made by wrapping layers of paper-thin dough around a variety of fillings. This s...
These chewy pretzels from chef Hans Röckenwagner develop a shiny, professional-looking crust as they bake.
David Burke: Veal Chops
At Seäsonal Restaurant and Weinbar, Wolfgang Ban makes his goulash with succulent veal cheeks; here he adapts th...
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