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  • Recipe

    Beer-Braised Pot Roast

    This pot roast may be served right away, but like most braises, it tastes even better when made ahead and left to sit for a day or two.

  • Recipe

    Pork Chops with a Dijon-Rye Crust

    It’s the easy-to-make rye bread crust that transforms these skillet chops into something special. Set under the broiler for just a minute, the crust turns a lovely golden brown.

  • Recipe

    Warm Cabbage Slaw with Bacon Dressing

    This is an easy side dish to serve with pork chops, sausages, or any roasted meat.

  • Recipe

    Cucumber Salad

     This simple and refreshing salad is a pleasing foil for the chicken paprikas.

  • Recipe

    German Butter Cake

    A perfect partner for a cup of coffee, German Butter Cake gets its character from sour cream, butter, and sliced almonds.

  • Recipe

    Sour Cream & Potato Sweet Dough

    This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds…

  • Recipe

    Cabbage-Apple Compote

    Serve this compote alongside pork chops or roast turkey, with a glass of Gewurztraminer or a dry Sancerre.

  • Recipe

    Rye Bread

    I've developed this recipe using a finely ground organic rye flour. If you use a different rye flour, use the same amount by weight and adjust the liquid in your…

  • Recipe


    These homey, irregularly shaped noodles are the ultimate comfort food, perfect for soaking up the flavors of hearty winter stews. Though you can buy a specialized spaetzle maker for dripping…

  • Moveable Feast

    Pork Chops with Beer, Cabbage & Apples