When cooking a German meal, this Spaetzle is a must-make side dish. Dropping the batter into the water with a small spoon produces little cloud-like dumplings. We opted to do the optional additional ...

Smoky roasted cauliflower and nutty brown butter headline this satisfying vegetarian main course. Like tiny gnocchi, German spaetzle are delicious simply blanched but spring to a whole new level when ...

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 ...

Method: Mix together flour, salt and nutmeg. Beat eggs well. Add eggs alternately with the milk to the dry ingredients. Mix to smooth batter. Heat water with pinch of salt to a boil. Slice small ...

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 ...

As a fledgling restaurant cook, I learned how to make spaetzle, the delicious little German dumplings, from an accomplished Austrian chef. He could practically make a batch of spaetzle with his eyes ...

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.

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 ...

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

In a large bowl, combine flour, baking powder, 1 teaspoon salt, and the pepper; mix well. Add the eggs and water; mix with a wooden spoon until smooth. Bring a large pot of water to a hard, rolling ...