Last weekend my friends Penny and Chris hosted a dinner party inspired by their recent travels to Germany. Several neighborhood families savored German beer cheese and hearty rye bread before sitting ...

“Why don’t we celebrate Oktoberfest in October?” I asked Pat as we drove home from our weekly knitting group. “Because it’s too cold for the band to play outdoors. Verne’s trombone slide won’t slide ...

Beautifully tender pork that retains a little pinkness in the middle - Haarala Hamilton Pork tenderloin, or fillet, is a fabulously lean and affordable cut that roasts quickly in the oven. It should ...

F&W editor Melanie Hansche really disliked sauerkraut growing up, but sweeter, milder "rotkohl" she could get on board with. This sweet-and-sour, traditional Bavarian braised red cabbage is always ...

With a sly smile, like some mischievous 6-foot-7 Santa Claus, Austrian chef Bernhard Mairinger says he has just dropped off a strudel for L.A.’s best-known Austrian, Wolfgang Puck. Giving a gift of ...

We always had some sort of braised red cabbage during the Jewish holidays, especially Rosh Hashana, when I was little. I remember being very skeptical of the sweet and sour jumble, but then really ...

Cabbage is soooooo good for you, but unfortunately it gets a bad rap as a mushy (and gassy) mess. Nothing could be further than the truth! With just a few added ingredients, this Braised Red Cabbage ...

When I was young, we always had some sort of braised red cabbage during the Jewish holidays, especially Rosh Hashana. I remember being skeptical of the sweet-and-sour jumble, but then really enjoying ...

There’s no hurrying short ribs. If you try to cook them quickly, you’ll end up with sinewy toughness. But if you cook them low and slow, you’ll be rewarded with meltingly tender, deeply flavorful meat ...