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.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.