Every new year’s day we pull out a large dutch oven and cook a pork loin roast nestled amongst tangy sauerkraut to eat as the first dinner on New Years Day. Parts of my family are Pennsylvania ...

New Year’s is packed with traditions, and when it comes to food, few are as iconic—or as lucky—as pork and sauerkraut. This dynamic duo has been a staple on New Year’s tables for ...

A story of cherished childhood memories and a search for the perfect sauerkraut reveals the unique, unspoken legacy of a ...

Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly.

Sauerkraut is a crunchy, tangy condiment that adds dimension to any dish, and the science behind the development, is simple, ...

“I enjoy the people,” said George Prasnitz of Unity, who was finishing up a plate loadedwith pork and sauerkraut. About 20 members of St. Paul’s, other local churches and volunteers organize ...

Deutsche Ecke (translation, “German corner”) opened about two months ago by Terrence and Christiane Howell near Joint Base ...