A rich and creamy bacon onion gravy from German that's traditional sauce for potato dumplings such as Hoorische or Gefillde.
These German boiled bread, potato and egg dumplings get a head start from Panni dumpling mix.
Made-from-scratch dumplings in an easy fashion with Zwieback and parsley. A great side dish to mushroom ragout with cream sauce.
Lightly seasoned potato puree, piped into decorative mounds.
Red cabbage braised with onion, apple and seasonings is a versatile side dish and the perfect accompaniment to Sauerbraten.
A spiked up red cabbage side dish with red currant juice and cassis
Chef Olaf uses a custom spice blend reminiscent of German gingerbread spice for this red cabbage recipe, transforming a fairly simple dish into the epitome of comfort food.
Chef Olaf uses double smoked bacon for depth, and adds fresh apples, onions, and spices to balance the natural acidity of the sauerkraut.
Tangy sauerkraut is tempered with creme fraiche for a side dish that complements roast chicken or pork chops. Also great to top baked potatoes.
This beety side dish goes well with pork chops. A vegetarian version of the northern Germany's Bremer Labskaus or sailors stew.
White asparagus fried in a beer batter, then served with herbed cream sauce - a very German celebration of asparagus season.
Crispy potato pancakes with an unpronouncable name from Germany's Saarland region are flavored with leeks and onion. Serve with apple sauce or Bibbelsche Bohnesupp.
Heaven (apples) and earth (potatoes) combine in this tasty side dish with bacon and onions. The name is derived from the 18th century word "Erdapfel" (earth apples) for potatoes.
Packaged German spaetzle get a flavor boost from a brown butter and herb sauce in this versatile side dish.
With variations such as Green Herb Spaetzle. Spaetzle are a type of egg noodles or small dumplings. A regional specialty of Swabia, Germany, a historic region that crosses the southern states of Baden-Wuerttemberg and Bavaria.
Zesty horseradish nicely balances the sweetness of the squash and apples, for a recipe full of the flavors of harvest season.
A variation of meatballs,capers and cream over full flavored egg noodles
A traditional finger-shaped potato pancake recipe from the southwestern part of Germany, most commonly served sauteed until golden brown with onions, bacon and sauerkraut.
Traditional German family dish of boiled potatoes in their jackets served with creamy quark and chives.
A authentic German recipe for traditional Thuringian potato dumplings. Although there are only 4 ingredients, this recipe takes some practice to get right.
In this variation of German potato salad, the marinade contains boiled onions and gherkins.
Literally translated as 'grated cakes,' these simple potato pancakes are also known as Kartoffelpuffer. An easy, basic German recipe.
A crusty German potato cake cooked in a casserole dish with finely minced onions, eggs and spices, topped with bacon. Traditionally eaten around St Martin's Day (November 11).
The traditional German-Swiss dish of fried grated potatoes, with variations. Recipe by Chef David St John-Grubb.
Classic German recipe for red cabbage cooked with sweet and sour flavors.
Chef Olaf created this side dish recipe to help people fall in love with the mild, broccoli-like flavor of kohlrabi. Find hundreds of authentic German recipes at Germanfoods.org, the authoritative guide to German foods and beverages in North America.
Swabian recipe for finger-like German-style gnocchi
Spinach spaetzle are a perfect side dish for venison, or any other roast meat. Recipe from Peter Schaffrath, Executive Chef, Hay Adams Hotel, Washington DC.
Braised spiced plums with wine and brandy makes a side dish that adds some extra spiff and flavor to meals featuring turkey, pork, duck or beef.
A slaw with texture and depth made from fresh shredded cabbage, sauerkraut, apples, walnuts, and a warm dressing.
A side dish or salad of blanched white asparagus and fine German Black Forest ham, with avocado, tomato, basil and chives and an oil and vinegar dressing.
This variation of classic Italian pesto uses wild garlic (also known as rampson or ramps) and has rapidly gained popularity in Germany.