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Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!
Ingredients: yeast, water, sugar, flour, rye flour, salt
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Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing make up this casserole version of the deli sandwich .
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sourdough French Toast with Orange Bourbon Butter and Spiced Pecans Recipe from Food Network
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These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter.
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This blend of rum, whiskey, wine, black tea, and citrus is pretty but dangerous.
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Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread of your choice), skewered on frilly toothpicks are a great, simple appetizer with little work and almost no clean up! You can marinate fresh mushrooms yourself, or dress them up right out of the jar.
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Heating the sauerkraut and turkey before assembling the sandwiches ensures that the filling is warmed through in this indulgent meal.
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Get Pecan Pie Recipe from Food Network
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A blueberry basil twist on a classic Whiskey Sour.
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It's a true Kentucky favorite. This pie combines semi-sweet chocolate with walnuts for a truly decadent experience. Accompany with ice cream if desired.