Newly nominated for another James Beard award–this time for Best NYC Chef—and definitely deserving of it, April Bloomfield’s food just keeps getting better. For example, her […]
This recipe adapted from SAVEUR is refrigerator-door-worthy and easy to make using Schaller & Weber favorites. A choucroute garnie like this one is perfect for these last […]
Groundhog’s Day has come and gone, but any way you look at it we’re still facing weeks—if not months—of soup season. Thankfully, no matter the soup, […]
How to make proper Jägerschnitzel, or “hunter’s cutlet” in German, is the subject of much debate, or perhaps simply much variation. We read up on the […]
We’d like to congratulate Billy Schaller for bagging a six-pointer this past weekend in upstate New York! In Germany, venison is plentiful during the hunting season […]
Here’s a recipe for a hearty autumn salade chèvre with Frische Blutwurst (fried blood sausage), which was passed along to us by Renate Schaller. Adapted from Martha Stewart. Slice […]
Frikadellen. Freakawho? I asked, moments before being blown into some previously unattained level of taste-consciousness by what I had naïvely assumed was just another burger. Frikadellen. […]