German

Recent Recipes

• 1

  Omi Anke's German Potato Salad

  This potato salad recipe hails from Berlin and was taught to me by a wonderful German woman, Anke. It's the perfect summer barbecue side dish. Make sure you get good dill pickles—it makes all the difference.

• 2

  Soft Pretzels From 'Savory Baking'

  I love to make homemade pretzels, because they are at their absolute peak when they are warm and fresh from the oven. Classic pretzels are made with the help of food-grade lye, which is responsible for a pretzel’s characteristic chew and deeply brown exterior. But food grade lye is tricky to use—read: actually dangerous—if handled improperly. My friend Erin Clarkson of Cloudy Kitchen finally produced a beautiful pretzel without lye, and it inspired me to try, too. This combination of finishes emulates lye beautifully—a soak in baking soda water, which performs a similar reaction to the lye on the surface of the dough, and egg wash—and helps get the dough to the level of brown I think they deserve.
  

• 3

  Pretzel for a Crowd

  A fun thing to do with pretzel dough: Make one big pretzel to serve a crowd! There's really no wrong way to intertwine the strands; just be sure to leave some space between pieces of dough while you work, or they'll rise and bake together and it won't look as pretzel-y! Oh, and don't forget the mustard.

• 4

  German Roasted Potato Salad

  I went to school in Milwaukee, home to some of the best German food in the country. Did I also mention it is considered the beer capital of the world? More importantly, I met so many wonderful people during those years, many of German descent, who are still dear friends to this day. However, 175 miles from Milwaukee is where the Oktoberfest to end all other celebrations takes place, and that’s in the city of La Crosse, Wisconsin. German beer and food are everywhere. This recipe is a roasted version of the famous Bavarian salad. Excerpted from Celebrate with Babs by Barbara Costello, reprinted by permission of DK, a division of Penguin Random House LLC. © 2022 by Motherhood Media, LLC.

• 5

  Soft Pretzels With Pumpkin Beer Cheese in a Multi-Cooker

  Bring the gastropub vibes home with this classic bar food that never gets old: soft pretzels with beer cheese. Here, I’ve added seasonal pumpkin puree and a splash of pumpkin ale to the beer cheese for a pretzel dip that feels extra fall-ready.
  
  To cut the proofing time by half or more, I used the PROOF setting on my Ninja® Foodi® XL Pressure Cooker Steam Fryer with SmartLid™ to activate the yeast and expedite the proofing process. And to transform the dough into perfectly fluffy, golden-brown pretzels, I used the STEAM & CRISP function, which (you guessed it) steams and crisps at the same time for always-tender, crispy results.

• 6

  Mozzarella Schnitzel

  Like a mozzarella stick if someone sat on it by accident. Flattening the shape means more crunchy-crunch and the same molten, melty middle. It also means that the whole process becomes way easier, simple enough to whip up for a weeknight dinner or even a weekday lunch. No meat-pounding, no deep-frying, no fuss. The secret is pre-sliced, low-moisture mozzarella. When you stack a few pieces, you end up with a cutlet lookalike—the cheater’s version of sliced, pounded veal, as in traditional wiener schnitzel. Serve this with a bright, peppy salad (say, arugula with lemon juice or radicchio with sherry vinegar). And if you want to serve two instead of one, easy-peasy: Just double the amount of mozzarella, make two cheese stacks, and double the amount of panko. Everything else can stay the same.