Before the pandemic, food science was the hot topic. Driven by popular TV shows and the endless quest for novelty, chefs were obsessed with bait and switch. Trying to gel a mango puree so that it ...
Since it's Dumpling Week at The Oregonian/OregonLive, my thoughts turned to hearty eastern European fare and my favorite dumpling: spaetzle. Never heard of it? Think small irregular, boiled dumplings ...
Place the flour in a large bowl and make a well in the center of the flour. Add the salt and the nutmeg to the hole. In a blender, place the eggs, chives and parsley; blend until as smooth as possible ...
The brief snow flurry in Burlington this morning was a full-on squall out near Richmond. As I drove through it, my thoughts — and lunch plans — drifted toward gut-warming comfort food. And almost by ...
Hans Rockenwagner grew up in southern Germany and has spent more than three decades cooking in kitchens from Germany, France and Switzerland to Chicago and Los Angeles. Rockenwagner is known for his ...
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 ...
Bavarian-born Chef at Atria Restaurant recreates this German favorite. Jan 29, 2009 — -- A native of Germany, James Beard House featured chef Martin Brock has fond memories of Black Forest mac ...
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 ...
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 ...
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