Jean-Georges Vongerichten played with the idea of adding baking powder to the batter to lighten the dumplings, then rejected it. "Nobody does that where I'm from in Alsace," he says. Even though the ...
A Germanic noodleThere's another kind of easy noodle that I often prepare to go with Hungarian goulash or other hearty meat dishes with a sauce: spaetzle (SHPET-sul). It's a small squiggle, a cross ...
Heat oven to 400 degrees. Generously butter an 8-by-8-inch baking dish. Shred the cheese on the largest holes of a 4-sided box grater. You will have about 2½ loosely packed cups. Put bacon into a ...
As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...
The first spaetzle noodles I ever tasted were the ones I made myself. I had gotten my hands on a vintage German cookbook and couldn’t put it down, riveted by the descriptions of oily sausages, slowly ...
Chef Ryan Hughes was in attendance at the grand opening of the SoFAB Culinary Library and Archives. Hughes is the chef of Purloo, which is a weekly pop-up until the restaurant opens in the Southern ...
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