I wanted to include spaetzle as a side dish in the new book I’m working on. As I searched for something other than a colander to press the batter through, there, beckoning from a bin of kitchen utensils as if actually waving to me, was the Badass Perforated (aka Egg) Spoon. Would it work? Lo, I scooped up a spoonful and pressed the batter through it into the boiling water. When the batter was through, I scooped up another spoonful. Worked like a charm! I will now be making spaetzle, the homemade pasta translating from German as “little sparrows,” more often. The recipe below comes from my partner in Charcuterie and Salumi, Brian Polcyn, as I can’t give out the recipe that Little, Brown will be publishing. (But, shh, my ratio basically works out to 1:3:3 by weight, egg to liquid to Read On »
Posts Categorized: Ethnic Cuisine
Here are a few Moroccan recipes that can spice up this long winter, via Independent UK.
Watch how to make hortopita, a Greek pie made with phyllo, winter squash, and greens, via NYT.
Its getting chilly outside, but warm up by making a batch of Posole soup, via NYT.
A brief history of the fish taco and where the best places to get them in Baja, via WSJ.