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 ...

Granny's German Spaetzle is an authentic spaetzle recipe passed down in a German family for generations. Make it with or ...

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 ...

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 ...

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 ...

This is a classic French braise that I learned from my mentor, Daniel Boulud, and one that we always had on the menu at Café Boulud in Manhattan, where I was the chef for seven wonderful years before ...

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 ...

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 ...

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 ...

I was 24 when I lost my job as a financial journalist to the Great Recession and sunk my meager savings into a year-long culinary school program in the hopes of becoming a food writer. Around that ...