Note: This version of spaetzle is lightly flavored with nutmeg, which gives it an unexpected flavor to savor. If you don’t like — or have available — nutmeg, don’t use it. The prepared noodles can be ...

Fall is just around the corner and if you're looking for a way to celebrate Octoberfest, here's a great recipe from Atria's Chef Josef Karst to try today! 4. after all the eggs have been added start ...

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 ...

This recipe, created by Maxime Durand, co-owner and executive chef of Eva Schnitzelhaus, plays with the idea of brunch fried rice, introducing Spaetzle dough into the mix. A simple dish to prepare, ...

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 ...

His Restaurants: Wallsé, Café Sabarsky, Blaue Gans and Upholstery Store: Food and Wine; all in New York City. What he is known for: Bringing equal parts indulgence and Viennese refinement to New York ...

In a large soup pot, mix together the bouillon and hot water. Bring to a boil. Add the diced chicken, reduce heat to medium and continue cooking. Meanwhile, heat the olive oil in a large skillet. Add ...

1. To make the sauce. Melt butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook over low heat, whisking constantly, 3 minutes. Add milk slowly, whisking, and bring to a ...

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 ...