In a large bowl, stir together sour cream, sugar, vinegar, dill and parsley. Fold cucumber and onion into sour cream mixture. Refrigerate 8 hours or overnight before serving.

We loved the method for making this German cucumber salad. Slicing the cucumber very thin lets the salt draw out the natural juices. The dressing that is added is tangy, but the little bit of sugar ...

This crispy, pan-fried German-style schnitzel is super easy to make on a weeknight. Shallow-fried in oil until golden, the resulting pork chop is astoundingly tasty and served with fresh cucumber. Cut ...

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Ingredients: Serves 4 Schnitzel 4 pork loin steaks 2 x whole eggs – beaten 100g cornflour ½ tsp paprika 150g breadcrumbs 1 x lemon zest Salt ...

This traditional German potato salad is a warm, tangy twist on a classic, made with tender potatoes, crispy bacon, and a bold vinegar-based dressing. It’s the perfect side dish for any occasion ...