Happy Oktoberfest, readers! One time, I went to Prague. I asked for a real Czech meal, and ended up with a plate piled with more meat than I’ve ever seen in one place. And you know what? I respect that the Europeans have a healthy love of meat, especially once it gets a little cold outside. In France, they call this sort of dish a choucroute garnie (literally, “dressed sauerkraut”). In Germany, they just call it a sausage platter. We called up Sylvester Schneider, owner of Zum Schneider Bavarian Bierhaus in NYC, to get the scoop on how to put together a good platter of meat at home. Turns out, it’s simple:
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