As fun to make as they are to say, these versatile, highly customizable finger-shape potato dumplings from southern Germany and Austria will be your new favorite side for Sunday supper.
In this lighter riff on pot roast, whole chuck roast is braised in fruity red wine until meltingly tender, and the last of winter’s root vegetables get simmered into the…
荞麦胃肠道ves these gluten-free schupfnudeln a robust flavor, while cornstarch and flaxseed provide slightly chewy texture. They’re the perfect match for a savory, nutty sauce of brown butter and sage,…
A simple cream sauce tames the double-pork goodness and gives the earthy schupfnudeln made with rye and caraway something to soak up.
A trio of alliums and a generous splash of white wine give these braised chicken thighs a light and springy flavor that goes perfectly with the vegetables popping up at…
A centuries-old favorite from Austria and southern Germany, these simple hand-shaped dumplings made with cooked potatoes, flour, and eggs are very forgiving and imminently customizable. I love using different combinations…
If I had to pick our one signature breakfast dish, this would be it. French toast goes by the name pain perdu in France, which translates as “lost bread.” It’s…
I love the flavor of almonds in cakes, cookies, and muffins, and it also translates deliciously to pancakes. With almond paste, almond extract, and sliced toasted almonds, these pancakes are…
The recipe for this tex-mex dish came from one of my former sous chefs, Edilberto (Edi) Rodriguez, Jr., who had an excellent way with food. He nominated his grandmother, Carmelina,…
Stuffed with garlic, Parmesan, and breadcrumbs, this dish makes a perfect vegetarian supper when paired with a crisp green salad. It’s also a great way to use up stale bread.…
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