Cookthink

This dish is the kind of rustic, nourishing grub that tastes right on a cold winter's night. Use leftovers to make a hearty pasta. This recipe is part of Andrew Schloss's Sunday Dinners.

Bow-Tie Pasta With Sausage And Sauerkraut

A great use of leftover beer-braised sausages and sauerkraut, this pasta includes extra cabbage for a fresher green touch. This recipe is part of Andrew Schloss's Sunday Dinners.

Microwaved Choucroute Alsacienne

This warming traditional one-pot Alsatian meal of pork, sauerkraut and potatoes can be made in either the microwave or on the stovetop. This recipe is part of Andrew Schloss's Sunday Dinners.

Warm Sauerkraut And Red Pepper Slaw

Spicy-sweet raisins perk up the earthy taste of sauerkraut and julienned red peppers for a refreshing winter slaw that's the perfect foil for chili, roasted meats or stew.

Creamy Dilled Potato And Sauerkraut Salad

The bright acidity of sauerkraut -- plus a hit of lemon zest and juice -- gives a lift to creamy dilled potato side salad that works well alongside fish, meats, leafy salads and sandwiches.

Sauerkraut And Mushroom Pierogi

In this comforting cold-weather dish, homemade or store-bought pierogi are dressed up in a lightly stewed mixture of browned onions, mushrooms and sauerkraut.

Choucroute De La Mer

This French specialty is an unusual pairing of earthy sauerkraut and fresh seafood, a delicate twist on classic pork-laden choucroute garnie. Serve with a glass of chilled Alsatian white wine.

Trieste-Style Bean And Sauerkraut Soup

This recipe for this hearty soup popular in northeast Italy was adapted from Saveur (who adapted it from Lidia Bastianich's book La Cucina di Lidia.)

Choucroute Garnie

Choucroute garnie is a classic French and German dish of sauerkraut and sausages braised together with white wine and spices. It's often served with boiled red potatoes and lots of chopped fresh parsley. Serve with a glass of chilled Alsatian white wine or a cold beer.

Reuben On Rye

The original Reuben dates back to the early 1900s, but this updated version is equally, if not more, delicious. Read more about this recipe in The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.