German

Llike a leveled-up pastry cream enriched with whipped butter, German buttercream is the ideal filling for cakes and pastries.

These raisin-studded apple strudels have a hint of cinnamon and a zingy whipped cream topping fortified with sour cream.

Depending on the type of plums, this Germa nplum tart can get a bit juicy. The amount of may streusel seem small, but the plums shouldn't be completely covered.

This classic German pub dish, which combines an unleavened crisp dough base with simple toppings, is adaptable and quick to make.

This multilayered, rich, and colorful cake takes some effort to make, but the sponge cake and ladyfingers can be made a day in advance.

Much like a radish, watercress can be high on the spicy spectrum, which makes it an excellent foil for the richness of a crispy pan-fried chicken cutlet.

With three layers of chocolate sponge cake, a spiked sour cherry filling, and whipped cream frosting, this German classic is bound to impress.

The best angel food cake you’ve ever tasted is fewer than 10 ingredients away.

This oil-and-vinegar-dressed German potato salad is the light, bright side dish your BBQ needs.

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.

This isn’t your typical super-puffed Dutch baby; it’s creamy and custardy on the inside and airy around the edges, thanks to the inclusion of canned pumpkin purée.

Lebkuchen recipes are many and diverse—some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin lemon glaze.

This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.