Recipe Roundup
The Only Oktoberfest Menu You Need
Save the airfare to Germany—here's how to celebrate Deutsch-style.
Lara Ferroni1/6Pretzel Bites with Quick Cheddar Dip
For a truly German twist, divide the Cheddar dip into three bowls, flavoring one with mustard and one with caraway seeds.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton2/6Pigs-in-a-Blanket With Sauerkraut and Mustard
Using store-bough ingredients, these hors d'oeuvres can be whipped up in no time.
Ditte Isager3/6Wiener Schnitzel
It's time to get frying—no Oktoberfest feast is complete without schnitzel.
Yossy Arefi4/6Bratwurst and Red Cabbage
Grate fresh horseradish over the cabbage and sausages before serving to add just a little biting heat.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich5/6German Potato Salad With Dill
This classic cider vinegar-dressed salad is the perfect accompaniment to the schnitzel and cabbage.
Photo by Romulo Yanes6/6Plum Kuchen
Serve this sweet cake with simply a dollop of sweetened, plain Greek yogurt.
Like lemony risotto and tandoori-style cauliflower.
Like “absolutely decadent” chocolate pudding and fattoush salad.
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.
Every salad should have pita chips.
All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.
A why-didn't-I-think-of-that technique takes this classic from great to greater.
A strip of lemon zest balances this refreshing spring classic.
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.
Low effort, big flavor, and ready in under an hour.
Serve it with warm pita, rice, or chips for an under-30-minute dinner.