Central, Northern & Eastern European Cuisine
When I think of Germany, my mouth starts to water- not for the beer or sausage or chocolate, but for the bread- that dense, whole-grain German bread that's as thick and heavy as a brick and so satisfying, I hardly eat...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a...
Hungary probably has more ways to prepare cabbage than any other country. This recipe comes from Transylvania(Erdely). Saurkraut is layered with cubed pork, bacon, sausage,onions and rice and then it is topped with sour...
The largest nation has a broad and varied culinary heritage. A primer on Russian food and food history
Jaeger Schnitzel, which translates to hunter's cutlet, was originally made from wild game and mushrooms found in the woods. Today it is usually made from pork or veal and cultivated mushrooms. As opposed to Weiner...
Detailed instructions on how to make cabbage rolls. The best recipe with tips and tricks, and recipe secrets. Find various variants of the recipe from all the Eastern Europe.
A German schnitzel is not a sausage. Learn about all the differnent types of schnitzel, from Wienerschnitzel to Holsteinschnitzel.
Discover the best Swiss cheeses. Switzerland's cheeses are famous all around the world. It produces a variety of tasteful cheeses that are used in many delicious dishes and recipes.
Named after the 19th century Hungarian novelest, Mor Jokai, this hearty soup contains a smoked pork hock, smoked sausage, parsips, carrots and of course beans. When finished, it is garnished with sour cream and served...
Rouladen is a German specialty which is made from thin slices of beef stuffed with bacon, onions, pickles and mustard and then rolled into packets. Each roulade is tied or secured with a toothpick, browned and then...
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