German / Central European Recipes

A cornerstone of Central European charcuterie, Presskopf is a masterclass in the art of the 'cold cut,' transforming humble cuts of pork into a shimmering, savory mosaic of meat an...

A cornerstone of Central European festive dining, this dish celebrates the rich, succulent depth of goose meat paired with the vibrant tang of slow-cooked red cabbage. The goose le...