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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.