Does anyone have a recipe approximating the amazing lobster spaetzle served at, for instance, Kurt Gutenbrunner's Wallse in NYC? I've seen it listed on other menus too, but have never seen a recipe. Thanks.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.