recipes

Oktoberfest

 
Photo of: French Fried Potatoes - Recipe of the Day
PHOTO BY: PeaceLoveJoy

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DAILY RECIPE

French Fried Potatoes

SUBMITTED BY: Lorelei Rusco 

These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy.

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Our Best Oktoberfest Recipes

From rouladen and schnitzel to spätzle and potato salad, we have top-rated recipes for your fest. Save room for the Black Forest cake!

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Oktoberfest!

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NEWEST OKTOBERFEST RECIPES                    


Brian's German Potato Salad

Submitted by: Lynn Supporting Member (Click to learn more about Supporting Membership)
Home Town: Bryn Mawr, Pennsylvania, USA
Living In: Tacoma, Washington, USA
Bacon, onions, and celery seed flavor this rich, warm German potato salad. 

Creamy Roasted Parsnip Soup

Submitted by: Alan Dorchak 
Living In: Miami, Florida, USA
Wintry spices make this a rich, creamy, and flavorful holiday favorite! 

Merritt's Butternut Squash Gratin

Submitted by: Merrittorious Supporting Member (Click to learn more about Supporting Membership)
Living In: Seattle, Washington, USA
Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared. 

TOP OKTOBERFEST RECIPES


PHILADELPHIA Pumpkin Swirl Cheesecake

Provided by: Philadelphia
Impress your guest with this marbled cheesecake that's surprisingly easy to make. 

Brined Bratwurst

Submitted by: Cookin' Kliebor 
Living In: Berlin, Connecticut, USA
This is a simple dish using fresh bratwurst, onions, and balsamic vinegar. It has a nice tangy flavor, and is excellent served in crusty bread and topped with spicy mustard. 

German Filled Hoernchen

Submitted by: Elfi 
Rich tart pastry of little horns. The filling can also be marmalade, a mixture of raisins or currants with cinnamon and sugar, or chopped hazelnuts with sugar and enough sour or sweet cream to bind the mixture. 
 
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