European Food | eHow

Cracked Eggshell

What Is Polonaise Sauce?

A.J. Andrews

Kluski vs. Egg Noodles

Ellen Douglas

Cloves of garlic

Can You Heat Aioli?

Cynthia B. Astle

Grilling food outdoors

What Is the Difference Between Bratwurst & Metts?

Susan Lundman

How to Cook Knockwurst & Sauerkraut

Brynne Chandler

Portion of German Bratwurst

What Goes Well With Brats?

Lori A. Selke

Homemade Swedish Meatballs with Cream Sauce

What to Eat With Swedish Meatballs

Andrea Boldt

How to Remove Skin From Kielbasa

Brandon Getty

Substitutes for Yeast Extract Spread

Felicia Lee

What Spices & Herbs Are Common in Irish Cooking?

Andrea Lott Haney

The Avanti Fondue Set Instructions

Christina Shepherd McGuire

Traditional Irish Foods for Lunch

Lisa McQuerrey

Vegemite on Toast

What Is Marmite?

Susan Paretts

How to Dry-Cure Salami

Damon Verial

How to Smoke Salami

Marc Wright

What Is Goose Liver Sandwich Meat?

Elizabeth Yetter

What Is Irish Boiling Bacon?

Emily Maggrett

Alternatives to Raclette Cheese

Faith McGee

Family Cooking in the Kitchen

Medieval Recipes for Children

Amelia Allonsy

What Kind of Foods Do English People Eat?

Mary Osborne

Gingerbread cookies

German Finger Foods for Kids

Kim Hoyum

Typical Food of German Immigrants

Connie Whiting

How to Cook Hungarian Smoked Sausage

Denise Schoonhoven

Homemade Bratwurst with Sauerkraut

Why Is Bratwurst White?

David Grimes

Thin slices of Black Forest ham

How Is Black Forest Ham Made?

A.P. Mentzer

How to Boil Snails

Jillian Downer

How to Make German Red Cabbage

A.J. Andrews

How to Make Swedish Sylta

eHow Food & Drink Editor