Dinner

Serve these pillowy rolls along with our Holiday Ham with Riesling and Mustard (click for recipe) and set out bowls of your favorite mustards. Double the recipe for a large crowd–or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with caraway salt, and warm them in the oven.

Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us this Wiener Schnitzel recipe for perfectly crisp, golden veal cutlets.

You'll want crusty bread for sopping up this San Francisco fish stew.

This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.

Citrus brightens up the flavor of this glazed carrots recipe. Learn how to make this recipe and more in our online cooking class with Sur la Table.