A mayo-free southern German potato salad in which warm potatoes soak up a tangy vinegar-and-broth dressing until silky.
Soft homemade egg noodles, made with a colander or grater, layered with melted cheese and topped with butter-fried onions.
Crispy-edged German potato pancakes made from grated potatoes and served with homemade apple sauce.
A hearty German home-style soup of potatoes, carrot, celeriac and leek with marjoram, partly mashed and finished with sliced beef sausages.
A classic German side dish of red cabbage slowly braised with tart apples, vinegar and warm spices until sweet, sour and tender.
Par-boiled potatoes pan-fried until golden and crisp with onions and smoked meat, the classic side dish of German pubs and home kitchens.
A light, lemon-scented German cheesecake made with quark (or a smooth curd-and-yogurt mix) baked on a buttery shortcrust base.
Large, tender German meat patties made juicy with soaked bread, onion and mustard, pan-fried until crisp outside and moist inside.
Southern Germany's famous knotted pretzel, dipped in an alkaline bath before baking for a glossy mahogany crust and a soft, chewy inside.
Swabian finger-shaped potato dumplings, poached and then pan-fried in butter until golden, served as a side or a hearty main.
Seasoned ground meat wrapped in tender cabbage leaves, browned and then braised in a rich gravy: a German home-cooking winter classic.
Germany's favourite yeasted doughnut: fried until golden with a pale ring around the middle, filled with jam and rolled in powdered sugar.
Swabia's signature dish: thin egg pasta filled with beef and spinach, cut into large pockets and simmered in beef broth.
German cooking developed in a land that had to prepare for long, harsh winters, so preserving food has always mattered: smoking, salting, pickling and fermenting. Sauerkraut, smoked meats and an astonishing range of sausages are the delicious results of that necessity.
The potato, now inseparable from German food, is actually a relatively recent arrival from the Americas. It became widespread in the 18th century, helped along by Frederick the Great of Prussia, who promoted its cultivation. Bread is a far older passion: Germany is known for hundreds of varieties, from dense rye and wholegrain loaves to soft pretzels. The beer purity law issued in Bavaria in 1516 also shows how long-standing the country's food and drink culture is.
Because Germany was for centuries a patchwork of small kingdoms and principalities, its cooking is strongly regional. Bavaria is known for white sausage, roast pork knuckle and dumplings (Knödel). Swabia in the southwest is famous for Spätzle, a soft egg noodle. The north, along the North Sea and Baltic coasts, favours herring and other seafood, while the Rhineland loves Sauerbraten, beef marinated in vinegar and wine.
Potatoes, cabbage, beetroot, apples, mustard, butter and various meats form the backbone of the cuisine. Caraway, juniper, bay leaf and dill are common aromatics. Slow braising, pan-frying and a balance of sweet and sour are characteristic. Thanks to the afternoon tradition of Kaffee und Kuchen (coffee and cake), bakes such as apple cake and Black Forest gateau hold a special place too.
German potato salad (Kartoffelsalat) and Bratkartoffeln (pan-fried potatoes) are ideal first dishes, both teaching you how to boil and fry potatoes properly. Once you feel confident, try making