Späetzle are little noodles or dumplings made by pressing a sticky dough through a perforated tool right into boiling water—one of the simplest of all the techniques by which pasta is made. These whole-wheat späetzle are especially delicious, dressed simply with butter and grated cheese, and make a good alternative to potatoes as a contorno accompanying roasts or braised meats. The key to making späetzle is having the right tool or utensil, with holes large enough to let the sticky dough pass through easily and quickly. You might have a colander that works, but I recommend that you buy a späetzle-maker designed for the job. There are different kinds—some slide like a mandoline; others extrude the dough, like potato ricers—and both types are inexpensive and easy to use. And you’ll use your späetzle-maker often, I am sure, after you make and taste a batch of spätzle di farina integrale.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.