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The original unification of Germany in 1871 brought together three separate kingdoms (Prussia, Bavaria, and Saxony), whose culinary traditions were relatively unique and variously influenced – by Scandinavians, Italians, French, and Eastern Europeans. Taken as a whole, German cuisine might remind us of American food in its emphasis on meat and potatoes, but the focus on sweet and sour flavors is strictly German. Popular sweet and sour dishes like sauerbraten (which combines a sour marinade with a sweet sauce) reveal a taste for flavors that hearken back to medieval cooking. Roasted meats (braten), schnitzels and sausages (there are over 1,000) are star players of the German dinner plate. Vinegars, sugar and fruits provide popular piquant sauces. Germans enjoy potatoes in salads, dumplings and pancakes. But it wasn’t always so. In the mid-1700s, Frederick the Great demanded that dubious peasants plant the curious kartoffel. Fondness followed, but gradually.
 

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betty minnows

Home Town: Titusville, Florida, USA
Living In: Dresden, Sachsen, Germany
About me:
 I am trying to figure out what exactly the "American" diet/food is, and can't figure it out. I think that to be "american", it needs to be a dish that at least two generations have eaten on a regular basis. Everything that I, my family and friends eat is relatively new. You know, mexican food, cuban food, Humus, pita, wraps, bagels, cappacinos, you name it. I don't think our forefathers ate that!! So....I amazed with American food. It is so indescribably nouveau!

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damndog

Cooking Level: Professional
Home Town: San Diego, California, USA
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GermanDaughter

Cooking Level: Intermediate
Living In: Dresden, Sachsen, Germany
About me: I am single, and there is no one but my roommate and my freezer to taste my meals...But my church family gets to try all my recipes, and they for sure like it. Other than that: I …
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Deresa W.

Cooking Level: Intermediate
Home Town: Iuka, Mississippi, USA
Living In: Otterbach, Rheinland-Pfalz, Germany
About me: I'm a military wife of 1 year. I'm still learning how to adjust, but I'm loving every minute of it. January 27th will be my two year anniversary with my loving husband. We have tw…
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Newest Reviews

The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.

Blender Hollandaise Sauce

Reviewed on Sep. 7, 2008 by Caljane
*huh* I do not know if I may did something wrong but this did not taste at all like the comforting Sauce Hollandaise I know from home (Germany). It was more like a buttery eggsauce and pretty bland.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Rich and Creamy Roasted Eggplant Soup

Reviewed on Sep. 7, 2008 by Caljane
The soup was good but not worth all the work that went in to it. There can be better results with less effort. Generally the chicken broth base mixed with any vegetable and smoothed with heavy cream makes a great soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.

Pesto Pasta with Chicken

Reviewed on Sep. 6, 2008 by DANASTRUNK
This is delicious. I've made it twice. I used sun-dried tomato pesto and added extra garlic. I imagine you get a different flavor depending on the type of pesto you use. I will try it next time with the traditional basil pesto. This also reheats very well. It is almost better the next day.
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