Like a lot of kids from cooking families, Ivonne Holzinger learned to cook at a very young age at the side of her mother and grandmother.

In her native Germany, she learned how to make everything from breaded and fried cutlets known as schnitzel to warm kartoffel (potato salad) studded with bacon to every kind of sausage, including currywurst, a popular street food that gets its name from the spicy-sweet sauce it’s served with.

“My paternal grandparents had a bed-and-breakfast when I was growing up, so I was always in the kitchen with them,” recalls Holzinger, who moved from her hometown of Fulda in central Germany to Burgettstown in 1992 as an 18-year-old military bride.

Her mother, Walburga Kretzschmar, made batch after batch of the soft, dumpling-like German egg noodles known as spae

See Full Page