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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.