A FOOD TRADITION
German Cuisine
A diverse Central European cooking tradition shaped by regional home cooking, preserved foods, meat dishes, breads, soups, and classic pastries.
Dishes linked to this cuisine
25–36 of 47
Kartoffelsuppe
A German potato soup made by simmering potatoes with onion, vegetables, and stock until tender and thickened.
Käsekuchen
A baked German cheesecake typically made with quark, eggs, sugar, and a wheat-flour crust or base.
Kasseler
Kasseler is a German dish of cured and usually smoked pork served hot, often with vegetables or potatoes.
Königsberger Klopse
Königsberger Klopse are German meatballs, typically made with pork or other minced meat and served in a creamy caper sauce.
Labskaus
A northern German mash of corned beef, potatoes, onions and pickled beetroot, commonly served with herring and a fried or boiled egg.
Leberkäse
A Bavarian-style baked sausage loaf made from finely emulsified pork and beef with onion and seasonings.
Lebkuchen
Lebkuchen are German spiced baked confections made from a sweet dough or batter and often enriched with nuts or a confectionery coating.
Linseneintopf
A hearty German lentil stew typically simmered with lentils, root vegetables, onion, stock, and sometimes pork sausage.
Mohrenkopf
Explore the dish and its connections.
Pfefferpotthast
A traditional Dortmund beef stew braised with onions, pepper, broth, capers, and lemon.
Pflaumenkuchen
A baked German plum cake made with ripe plums arranged over a sweet wheat-flour yeast or pastry base.
potato pancake
Explore the dish and its connections.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.