Recipes of the week: A traditional holiday feast from the new Berlin

The decadent Berlin of the 1920s is long gone, said Ursula Heinzelmann in Saveur. But Germany

The decadent Berlin of the 1920s is long gone, said Ursula Heinzelmann in Saveur. But Germany’s capital, after decades of being divided into east and west zones during the Cold War, is now enjoying “a new and more inclusive joie de vivre.” The city’s restaurants offer every conceivable cuisine, yet traditional dishes also remain popular, particularly during the holidays. Berlin’s farmers’ markets have been rejuvenated, and a new generation of home chefs is intent on preparing “unpretentious, ingredient-driven seasonal fare.” Two enduring dishes at this time of year are braised duck legs with turnips and braised red cabbage.

Braised Duck Legs With Rutabagas

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