When cooking a German meal, this Spaetzle is a must-make side dish. Dropping the batter into the water with a small spoon ...

Spaetzle is a type of German egg noodle or dumpling that’s simple to make and incredibly versatile. These small, tender noodles are made from a sticky dough and boiled to perfection. Once cooked, they ...

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 ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Serves 4 to 6 Spaetzle can take a little practice to make. The keys to success include ensuring the batter isn't too thick and that its not overmixed, which makes it sticky and intractable. A ...

Note: From Alex Roberts, chef/owner of Restaurant Alma in Minneapolis, in "The Farmer and the Chef." ...

America’s Test Kitchen’s newest cookbook, “Gatherings, Casual-Fancy Meals to Share,” lands on Sept. 19, just in time to inspire celebrations of every variety. The book opens with a chapter of ...

This is a classic French braise that I learned from my mentor, Daniel Boulud, and one that we always had on the menu at Café Boulud in Manhattan, where I was the chef for seven wonderful years before ...

Jillian Forte, the Executive Chef for At Sara’s Table Chester Creek, cooks the seasonal comfort food of your dreams: Spaetzle with Mustard Cream Sauce.