Dijon mustard and tangy fermented sauerkraut cut through the creamy richness of melted fontina and mozzarella, while salty pistachios add a pleasant crunch to this Alsatian choucroute garnie–inspired ...

I'VE always thought of sauerkraut -- to the extent I've thought about it at all -- as something to put on hot dogs or eat in heaps, garnished with assorted parts of the pig, in French brasseries.

Jacques Pépin's version of classic Alsatian braised sauerkraut with assorted meats, sausages, and potatoes is sure to become a winter tradition in your kitchen. Jacques Pépin is a legendary French ...

The heady aroma of simmering sauerkraut is not what typically arouses me from my morning slumber. But on the day I planned to serve Choucroute Garnie for lunch, sauerkraut in my slow cooker definitely ...

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Like any hotshot young chef working in the heart of the entertainment industry, Maple Drive’s Eric Klein knows how to make all of the lighter, brighter dishes that are demanded by his clientele. But ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

A lot of things can warm a winter night: good company, a round or two of ale and, of course, sauerkraut — because if you turn that lowly fermented cabbage into choucroute, you’ve got a party. February ...

Choucroute garnie is French for sauerkraut baked with sausages and potatoes. Traditional choucroute is usually made with goose fat, sausages, pork and ham and is wonderfully full of flavor. But a ...

2 tbsp rendered duck fat, or pork fat 1 onion, finely chopped 905g sauerkraut 10 juniper berries 1 clove garlic, smashed 3 cups dry white wine, preferably Riesling 1 bay leaf 1 tsp coriander 4 boiled ...

With fermented foods emerging as a culinary obsession, a New Year's menu showcasing sauerkraut is right on trend. Prepare a choucroute garnie - the Alsatian kraut and sausage blowout - and you can ...