Justin Bunch | CityscapeTravel
This simple stew recipe comes from an old family cookbook from Basel. The city's cuisine reflects its place in the Rhineland rather than Switzerland, and similar recipes are found in neighboring Freiburg and Alsace. Basel in the 18th and early 19th centuries was quite poor, and its traditional dishes reflect this provincial character.
Justin Bunch | CityscapeTravel
This simple stew recipe comes from a town in Thuringia. Given the ingredients, it could plausibly be described as a fairly generic German beef goulash recipe.
Wikipedia
Rabbit was once far more common than chicken in working and middle-class kitchens in the previous century. Its simple flavor and ease of cooking made it a staple. Today, chicken has largely supplanted rabbit in our diet, and recipes for it have disappeared from our cookbooks. This is a local variant of the classic German dish from the town of Fulda. As an ancient Catholic stronghold in a traditionally Protestant region, it had close ties to Franconia, which influenced the spices in this dish.
Wikipedia
Rabbit was once far more common than chicken in working and middle-class kitchens in the previous century. Its simple flavor and ease of cooking made it a staple. Today, chicken has largely supplanted rabbit in our diet, and recipes for it have disappeared from our cookbooks. This is a classic German dish from Hessen and Franconia. Its name translates to literally "rabbit in a pot" in the Hessen dialect.
Yash Maramangallam
This dish is essentially a version of the French Beef Burgundy, except it uses Frankfurt apple wine instead of red wine. It follows more in the tradition of German goulash than a proper stew, so feel free to add vegetables to make it heartier.