may the taste be with you
Bavarian cabbage is one of the classic side dishes of Bavarian cuisine and is closely linked to traditional peasant food storage practices: white cabbage kept well and was prepared in ever-changing ways throughout the winter months. Unlike sauerkraut, Bavarian cabbage…
Anyone looking for the oldest dishes in Europe that are still eaten today will eventually come across the Ritschert. Archaeological finds in Austria show that people there were already familiar with a dish made from barley grains, pulses and salted…
The braided yeast bread is ubiquitous in Germany, but isn’t a German phenomenon – it’s a global one. The idea of braiding sweetened yeast dough appears in so many cultures that you could almost think people invented it independently. And…
Sauerbraten is one of the (relatively few) German dishes that can be clearly identified as belonging to this cuisine and is known internationally. Anyone who has ever eaten it when prepared properly will understand why: the most tender braised meat,…
Fasnet – the Swabian-Alemannic carnival – has just ended. A time between the end of winter and the beginning of Lent, historically shaped not only by jesters and masks, but also by rich, fatty cooking: whatever butter, lard, and eggs…
We live in Bavaria, and here, the Biergarten is a big deal. We’ve written about how and when this tradition developed in our article on beer radish. There’s a whole range of traditional foods that are either served in beer…
Beef roulades have been one of the most popular dishes in German cuisine for decades and are also prepared in Austria, Poland and the Czech Republic. This is a braised dish, which means that meat is cooked for a long…
We are in Austria and roast pork is a national dish here. No different than in Bavaria, where we come from. So we prepare one for friends and family using the low-temperature method. It takes more than a day to…
Today we describe a coleslaw as it is prepared in Bavaria and how we like it. The recipe is very straightforward and makes a very healthy salad that will keep for longer. Well covered, it can easily last four or…
Flammkuchen (Alemannic “Flammekueche”, French “tarte flambée”) originates from the French regions of Alsace and Lorraine as well as the outer south-west of Germany. A particularly thinly rolled out pastry base is spread with crème fraîche, topped with raw onions and…
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