german

Coffee cake extraordinaire made with a simple-to-make yeasted dough, a swirl of cinnamon and chocolate, and a sprinkling of almonds, makes an impressively indulgent breakfast.

• 50 M
• 4 H
• 6

A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.

• 30 M
• 2 H
• 98

A German classic, perfected–and embellished with the addition of bacon. Simple enough for weeknight cravings as well as lazy weekend entertaining. Beer optional.

• Quick Glance
• 30 M
• 45 M
• 0

Turn that alien-looking vegetable turns into something that’s surprising as well as satisfying.

• Quick Glance
• 20 M
• 20 M
• 0

Breakfast. Brunch. Onesies. Dessert. Midnight nosh. Heck, there’s no time of day or night that we don’t welcome this classic plum kuchen.

• Quick Glance
• 45 M
• 4 H, 30 M
• 7

We can almost see the smoke from these brats on the grill shape-shifting into a come-hither motion like in those old-time cartoons.

• 20 M
• 45 M
• 8

Schnecken translates from German quite literally as snails, although to us it means gooey, sticky pecan caramel buns.

• 30 M
• 4 H
• 21

Classic German comfort food made with a hot and tangy vinegar dressing and and crisp bacon. Here’s how to make it.

• 30 M
• 1 H, 10 M
• 7

Weeknight comfort food with ease. That’s what we’re talking about when it comes to these easy scalloped potatoes. Barely any effort or time. Lotsa payoff.

• 25 M
• 1 H, 35 M
• 2

These jelly-filled German lovelies are almost identical to American jelly doughnuts save for their sparer sweetness. No complaints here.

• 1 H
• 3 H
• 6

Everyone who’s made this little lovely is lauding it as the airiest, most perfect puffed pancake they’ve met.

• 5 M
• 30 M
• 61

There traditional German Christmas cookies that are subtly reminiscent of gingerbread are typically called lebkuchen, although we tend to refer to them as moments of perfectly spiced deliciousness.

• 30 M
• 5 H
• 6

Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.

• 1 H, 15 M
• 10 H
• 30

When blogger Luisa Weiss, aka The Wednesday Chef, thinks of home, there’s one recipe that comes to mind.

• 10 M
• 15 M
• 6