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It’s the season for german beers, beer brined pork chops, and making schnitzel.
With just five ingredients, you could be enjoying a steaming mug of German blueberry mulled wine. The perfect drink for the season.
While most wine drinkers may not be thinking of cool, crisp wines in the cooler…
Kiba is a smoothie made with bananas, cherries, and milk. It is a popular smoothie during warms days in Germany.
Home to many refugees, Fargo has come to be a vibrant blend of cuisines. With a rich history of German and Norwegian ancestors, here are some favorite spots for a bite of European dishes in North Dakota.
Thin, crispy German egg noodles are so easy to make, especially with the right tools. In only thirty minutes, here’s how to do it.
The secrets to an authentic German potato salad with olive oil and mustard. With beef broth and chives, you will be craving this at every summer barbecue.
Adapted from the book, Duck, Duck, Goose, these meatballs are best served with potatoes, a…
When eating this dish, you get hints of the influence of German Pancakes and Yorkshire Pudding. Crispy in parts, soft and soufflé-y in others. Overall, a fantastic addition to your breakfast regime.
At the turn of the 20th century, the modern mobile field kitchen for use in theaters of war was invented.
Steen Hanssen once again guides us through the wonders of German cuisine – this time, the classic Knödel.
This traditional German dish ranges in size and shape throughout the country, but the buttery caramelized onions and savory bacon filling is consistent.
A farm to table restaurant outside of Munich provides a delicious escape from Oktoberfest.
One of the most popular foods from the Swabia region of Germany, here is an authentic recipe for Spätzle that you can make yourself.
A thinly crisp, heavily spiced celebration of a German Christmas tradition.
You don’t necessarily need to eat the knuckles of a pig or a whole chicken to get a sense of Bavarian flavors.
You are going to love the combination of these vanilla squares with a chewy chocolate center.
Steen Hanssen takes us on a short trip through the vast German liver sausage tradition.
As a nod to the German October Fest, here’s a fun beer take on the classic dessert.
This iconic German sweet turns out to be Italian, but it is still classified as contraband in the US.
Steen Hanssen goes all grainy on us, and sings the praises of Spelt, an ancient wheat variety in the midst of a comeback.
Steen Hanssen is back with more culinary wonders from Germany. This time, the Reibekuchen – German potato pancake.
Our Berlin correspondent Steen Hanssen and Hawaii based photographer Urs Kuckertz team up to explain the marvelous German tradition of eating volleyball sized roast pork knuckles.