Vanilla crescent cookies, or Vanillekipferl, are buttery almond cookies shaped by hand and finished with a soft blanket of vanilla-scented sugar. Their appeal is in the delicate texture: the edges are lightly crisp, while the centers crumble gently with each bite. This version uses finely ground almonds and vanilla extract, so you can make it…
German Christmas cinnamon stars, known as Zimtsterne, bring warm spice and a snowy white finish to a holiday cookie tray. Their almond-rich centers should stay pleasantly chewy, with a delicate crust and a thin baked meringue topping. They are especially nice alongside coffee or a pot of tea when you want something small but full…
German Christmas stollen is a rich, fragrant yeast bread filled with dried fruit, citrus peel, and almonds. A generous brushing of butter and a snowy coating of powdered sugar make the loaf feel festive before the first slice is cut. Its crumb is closer and more substantial than sandwich bread, with little pockets of sweet…
Garlic, softened onion rings, and beef broth create a lighter pan-juice-style sauce around these browned patties.
A second potato variation keeps the topping simple: just salt and melting butter.
This onion-forward variation uses extra sliced onion and a little mustard in the gravy for a savory supper.
Creamy mushroom gravy gives browned beef patties a rich, comforting finish.
Use a braising cut such as chuck for this tender beef supper. The finished meat should separate easily with a fork.
A sweet-savory honey and garlic sauce coats tender chicken thighs for an easy rice-bowl supper.
Chopped cabbage, beef, and tomato sauce give this casserole the familiar flavors of cabbage rolls without individual wrapping. Cooked rice is added near the end for more reliable texture.