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Three Days Until
Oktoberfest
By John Havel

Much as summer's warm days and plentiful rains lead to sun-ripened tomatoes and plump eggplants, frigid winter is the promise on which comfort food relies. Instinctively, we gravitate to the stove and the gifts it gives us. Time, now somehow a little less urgent, is given a wider berth, one generous enough to accommodate a rising yeast dough, or the baking of an apple pie, or the preparation of sauerbraten.

Sauerbraten (literally translated, sour roast) is one of those dishes for which there are almost as many recipes as there are cooks who make this uber-Germanic specialty. Some use gingersnaps to season and thicken the gravy. Other cooks use a roux. Some add red wine; others just vinegar. In some regions, buttermilk is part of the marinade. Garlic is favored by some cooks; others just add lots of onions. More ... Cooking Articles


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