Food

By Sharon Hudgins   Photographs courtesy Sharon Hudgins I’m pleased to say that this year is the twentieth anniversary of my “At Home” column in German Life. Many of you have been loyal readers all that time. Others are more recent subscribers to the magaz... Read More...

Okay, that title is a play on words. Senf is the common word for mustard in Germany, where you'll find many varieties and flavors, some smooth, some grainy, some mild, some so spicy-hot you'll be gasping for a gulp of cold beer. When many Americans reach fo... Read More...

Germans aren't just partial to pork, they're passionate about it. They eat all parts of the pig, from the snout, tongue and ears to the rump, tail and feet.  Any way you cut it, the pig is the most popular source of meat in Germany. Pigs are an efficient me... Read More...

Specialties from Germany's Largest North Sea Island The food on Sylt is a microcosm of North German cuisine, flavored with a tinge of North Sea air. Sylt is famous for its variety of ocean fish and other seafood, as well as the delicate flesh of lambs that ... Read More...

Beets have come a long way from their humble roots. Formerly considered fodder for peasants and farm animals, beets are now one of the latest food fads in the United States, where the colorful veggies are the darling of health gurus and modern chefs. Beets ha... Read More...