Before the pandemic, food science was the hot topic. Driven by popular TV shows and the endless quest for novelty, chefs were obsessed with bait and switch. Trying to gel a mango puree so that it ...

Since it's Dumpling Week at The Oregonian/OregonLive, my thoughts turned to hearty eastern European fare and my favorite dumpling: spaetzle. Never heard of it? Think small irregular, boiled dumplings ...

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 ...

Bavarian-born Chef at Atria Restaurant recreates this German favorite. Jan 29, 2009 — -- A native of Germany, James Beard House featured chef Martin Brock has fond memories of Black Forest mac ...

This time around we’re at Zur Linde in Stuttgart for a Swabian speciality. Chef Jörg Mink reveals the secret of Swabian noodles. Marinate the beef in oil with salt, pepper and rosemary for at least 30 ...

Hans Rockenwagner grew up in southern Germany and has spent more than three decades cooking in kitchens from Germany, France and Switzerland to Chicago and Los Angeles. Rockenwagner is known for his ...

This recipe for a classic Swabian meal comes to us from Stuttgart chef Jörg Mink. Marinate the beef in oil, salt, pepper and rosemary for at least half an hour. Peel one onion, cut it in half and cut ...

German Cheese Spaetzle (Käsespätzle) is a comforting dish made with soft, homemade spaetzle noodles layered with rich, melted cheese and topped with crispy caramelized onions. This cheesy and savory ...