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...

 Bobby Flay: Great Potato Salad

Chef Way Wolfgang Puck of Los Angeles's Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply m...

Frankies co-owner Frank Castronovo's wife, Heike, a talented home baker, created Prime Meats' outstanding jam tart wi...

To punch up the flavor of braised cabbage, a classic accompaniment to sauerbraten, Frank Castronovo adds dried sour c...

Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket. Castro...