Germany

Light, sharp, and refreshing, this German raw cabbage salad (Weißkrautsalat) is white cabbage finely shredded and dressed with vinegar, oil, and a little sugar. It is often mistaken for coleslaw but is a different thing entirely — no mayonnaise, no cream, and a noticeably leaner, cleaner flavour. The cabbage is salted first and left to soften slightly before dressing, which takes the raw edge off while keeping the crunch. Thinly sliced cucumber folded in just before serving adds freshness.

Creamy, cold, and made ahead, northern German potato salad is the style most people outside Germany picture when they hear the name. Bound with mayonnaise and enriched with hard-boiled eggs, gherkin, and onion, it is generous, satisfying, and best when it has had time, at least a few hours, ideally overnight, to let the flavours come together. It is the standard accompaniment at northern German barbecues, birthday parties, and Christmas Eve dinners, and it is the potato salad you want alongside a large piece of grilled meat.

Light, tangy, and quite unlike the creamy potato salads most people know, Swabian potato salad is dressed with warm vinegar and broth while the potatoes are still hot, so they absorb the dressing as they cool to room temperature. No mayonnaise, no eggs, no bacon , just waxy potatoes, a sharp, clean dressing, and usually some finely diced onion. It is the classic side dish for grilled meats across the Baden-Württemberg and Bavaria region of southwestern Germany, and one of the most refreshing potato salads you can make.

This dish nestles browned squab into a bed of silky cabbage enriched with bacon and sweet raisins. Everything happens in one pan.

A hearty dish, full of flavour that arrives from Germany.

Enjoy this German onion pie with a glass of white wine, preferably Riesling. Guten Appetit!!

A delicious dessert made with vanilla custard and whipped cream, similar to a mousse.

A salad with a dill flavored sour cream dressing, in the German tradition.