Springtime is the right time for Pasta Primavera, which is, after all, the Italian word for spring. There’s some controversy about who invented this wonderful dish, but everyone agrees that it was ...

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 ...

A Germanic noodleThere's another kind of easy noodle that I often prepare to go with Hungarian goulash or other hearty meat dishes with a sauce: spaetzle (SHPET-sul). It's a small squiggle, a cross ...

Make the pesto: Place basil, parsley, and mint leaves in a medium bowl; add 4 cups ice and enough cold water to submerge. Let stand 10 minutes. Combine extra-virgin olive oil and garlic in a food ...

Springtime is the right time for Pasta Primavera, which is, after all, the Italian word for spring. There's some controversy about who invented this wonderful dish, but everyone agrees that it was ...

Hey, did anyone else forget for a hot second that Aldi hails from Germany? Well, the budget supermarket chain is honoring its roots this March with a new line of authentic German goodies, many of ...

Gale Gand is an acclaimed and award-winning pastry chef who has opened five restaurants, written eight cookbooks, and hosted Sweet Dreams, the first dessert cooking show to air nationally. She has ...

Joining us in the bender kitchen today is Michael Corso, General Manager and Mac Jarvis, Executive Chef of OMV/ Jealous Monk to make Spaetzle. This is part of the Olde Mistick Village Merchant Series.

From the package to the pan in a minute and-a-half -- not only is this German noodle the foundation for a five-minute meal, it's gluten free, and of course, Made in Vermont. It's a train tour through ...

Einstein must have loved spaetzle. After all, he was largely responsible for fostering our understanding of the dual nature of light. And just like light, part wave and part particle, spaetzle ...