Make the pesto: Place basil, parsley, and mint leaves in a medium bowl; add 4 cups ice and enough cold water to submerge. Let stand 10 minutes. Combine extra-virgin olive oil and garlic in a food ...

There”s another kind of easy noodle that I often prepare to go with Hungarian goulash or other hearty meat dishes with a sauce: spaetzle. It”s a small squiggle, a cross between a noodle and a dumpling ...

How to make spaetzle Foodday recipe tester Nathan Hostler shows how easy it is to make spaetzle. When it comes to pure comfort, it's hard to beat homemade dumplings and pasta. And with spaetzle, you ...

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 ...

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 world of dumplings is a vast, carb-rich, wonderland. From Europe's spaetzle and gnocchi; to Asia's mantou, wontons and momo; to the Americas' brown bread, tamales and drop dumplings; to West ...

The lazy cooking utensil holds a job description so narrow as to render it useless. The fussy springerle mold. The dedicated asparagus steamer. The elaborate tortilla crisper. I have little patience ...