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 ...

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 ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. This weekend I was testing some recipes from New York chef Kurt ...

For my grandmother, making noodles was as everyday as grinding up leftover roast beef for hash or preparing a boiled dinner. It was simply a meal, and an inexpensive one at that, not a statement of ...

First, Dan Harrity of Lynnwood, among others, recently told us the Budapest Bistro is THE place to go for great Hungarian and German food. Today, he teaches us how we can make a fab German specialty, ...

Springtime is the right time for Pasta Primavera, which is, after all, the Italian word for spring. There's some controversy about who invented this wonderful dish, but everyone agrees that it was ...

Over boiling water, the batter is pushed through small holes (from a potato ricer, colander, top of a pasta cooker, or spaetzle maker, which looks like a flat grater with a little box on top that ...

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 ...