The best spaetzle and sauerbraten to celebrate Oktoberfest

Plus, the secret ingredient in our new favorite pasta. [SAVEUR]( EAT THE WORLD [Käsespätzle (Cheese Spaetzle)]( Belle Morizio [Käsespätzle (Cheese Spaetzle)]( [Tender dumplings meet silky, molten Gruyère and crispy fried onions in this German classic.]( [GET THE RECIPE]( [Sauerbraten]( Photo: Murray Hall • Food Styling: Jessie YuChen [Sauerbraten]( [You’ll never guess the secret ingredients in Mimi Sheraton’s bright yet balanced German pot roast.]( [GET THE RECIPE]( [Rotkohl (Braised Red Cabbage with Bacon)]( Photo: Murray Hall • Food Styling: Jessie YuChen [Rotkohl (Braised Red Cabbage with Bacon)]( [Alongside game meats and pot roasts, this sweet-tart German side dish shines.]( [GET THE RECIPE]( [Pasta with Spicy Tomato-Beer Sauce]( Photo: Heami Lee • Food Styling: Jessie YuChen [Pasta with Spicy Tomato-Beer Sauce]( [These puttanesca-style noodles from Italy’s Lombardy region are enriched with a dark lager.]( [GET THE RECIPE]( [This German Baker Makes What May Be The World’s Best Pretzel]( Oliver Hauser [This German Baker Makes What May Be The World’s Best Pretzel]( [In the tiny Bavarian town of Dachsbach, Arnd Erbel bakes pretzels and pretzel breads the old-fashioned way.]( [READ THE STORY]( [Print Is Back! Everything you love about the classic SAVEUR—with some exciting new updates. SUBSCRIBE NOW]( [View In Browser]( [Share With a Friend]( [Privacy Policy]( [Facebook]([Twitter]([Instagram]([Pinterest]( Copyright © 2024 Another Little Whisk LLC, All rights reserved. 285 Avenue C, New York, New York 10009 [Preferences]( | [Unsubscribe](