German, Austrian & Swiss

A friend's mother brought this recipe to Santa Barbara, where Lydie Marshall and her family lived after emigrating fr...

Gale Gand of Tru loves this fun takeoff on a soda-fountain classic because it's easy. You don't even slice the banana...

A crunchy Polonaise topping is irresistible whether sprinkled over asparagus, cauliflower, fried fish or steamed rice...

Spaetzle, the little noodles that are Germany's favorite side dish, are often made by pressing dough through a coland...

You'll need a pizzelle iron that is at least 5 inches in diameter to form these cones. Plus: More Dessert Recipes and...

This cool, sophisticated soup comes from Restaurant l'Ermitage in Clarens. The wild mushroom toasts are a lovely foil...

Although the title of this recipe refers to Zurich, you'll find this rich and creamy dish on restaurant menus thr...

At André Jaggi's La Miroir d'Argentine in Solalex, Switzerland, fruit tarts are on the menu every day. Plus: Mor...

Plus: More Dessert Recipes and Tips

Plus: More Appetizer Recipes and Tips

Plus: More Vegetable Recipes and Tips

Marcia Kiesel loves serving this simple, vegetable-loaded version of the traditional brasserie dish at holiday partie...

Pierre Hermé's recipe for this Alsatian specialty—a cross between dumplings and pasta—comes from his m...

Traditionally bakers make this rich Alsatian bread in hand-painted earthenware molds, but steel, nonstick aluminum or...

We love pastry chef Emily Luchetti's variation on German chocolate cake: hers has white layers and a rich, bitterswee...

This is one of Michael Romano's favorite dinner recipes. For a sweeter, fruitier taste, use the fruit-flavored yogurt...

Fans of Fig Newtons will love this fig 'linzer torte.' Serve cups of strong espresso with wedges of this sweet, inten...