Chef Ryan Hughes was in attendance at the grand opening of the SoFAB Culinary Library and Archives. Hughes is the chef of Purloo, which is a weekly pop-up until the restaurant opens in the Southern ...

Fall is just around the corner and if you're looking for a way to celebrate Octoberfest, here's a great recipe from Atria's Chef Josef Karst to try today! 4. after all the eggs have been added start ...

The first spaetzle noodles I ever tasted were the ones I made myself. I had gotten my hands on a vintage German cookbook and couldn’t put it down, riveted by the descriptions of oily sausages, slowly ...

How to make spaetzle Foodday recipe tester Nathan Hostler shows how easy it is to make spaetzle. When it comes to pure comfort, it's hard to beat homemade dumplings and pasta. And with spaetzle, you ...

Note: This version of spaetzle is lightly flavored with nutmeg, which gives it an unexpected flavor to savor. If you don’t like — or have available — nutmeg, don’t use it. The prepared noodles can be ...

This recipe, created by Maxime Durand, co-owner and executive chef of Eva Schnitzelhaus, plays with the idea of brunch fried rice, introducing Spaetzle dough into the mix. A simple dish to prepare, ...

His Restaurants: Wallsé, Café Sabarsky, Blaue Gans and Upholstery Store: Food and Wine; all in New York City. What he is known for: Bringing equal parts indulgence and Viennese refinement to New York ...

In a large soup pot, mix together the bouillon and hot water. Bring to a boil. Add the diced chicken, reduce heat to medium and continue cooking. Meanwhile, heat the olive oil in a large skillet. Add ...

In its most traditional form, schnitzel is made with veal, but this chicken version is common throughout Germany and is just as tasty. The key to good schnitzel is pounding the chicken to ensure that ...