A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.
Author: Bruce Aidells
Author: Nadia Hassani
Author: Andrea Slonecker
Author: Jean Anderson
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
Author: Ruth Cousineau
If you have a food processor, you can make sausage from scratch. Adding pork fat to the meat gives these bite-size sausage patties a tender texture. Call your butcher in advance to make sure he sets aside...
Author: Bruce Aidells
Author: Kay Rentschler
Author: Jean Anderson
Author: Nadia Hassani
Author: Bruce Aidells
Author: Bruce Aidells
Author: Paul Grimes
Author: Bruce Aidells
Author: Kay Rentschler
Author: Kay Rentschler
Author: Andrea Slonecker