Spaetzle is a German word meaning “little sparrow,” an evocative description of these small dumplings that have a long, irregular shape. Traditionally, they are boiled, tossed with butter, and served alongside rich, saucy dishes. We like to fry spaetzle in butter because it gives them a delicate crispy edge to contrast their tender texture. They are a nice change of pace from traditional starches like potatoes and pasta. The sourdough spaetzle’s light texture and tangy flavor are equally at home with meat or fish; they can be tossed with fresh peas or fava beans and finished with tarragon, sautéed with wild mushrooms, or combined with bite-size ratatouille for an interesting twist on a classic. Use them in place of rice or small pastas in your favorite preparations and you’ll see what a difference they can make.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.