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Spätzle are little dumplings. They’re often served like pasta, as a side dish to accompany saucy dishes like our Apple-Sage Stuffed Pork Chops with Cider Pan Sauce. Making spätzle batter goes against every batter-making principle you’ve ever learned, as you beat the mixture until it is thick and sticky as glue.
Game plan: If you are in need of spätzle-making pointers, check out our video on
“How to Make Spätzle.”
Special equipment: You could run the spätzle batter through a colander with large holes, but if you plan on making it often enough, think about getting a spätzle maker.
This recipe was featured in our 2006 Moktoberfest! menu.
Riesling, Riesling, and more Riesling! The rich butteriness of this dish screams for a wine with super-high acidity to cut through it and prepare your palate for the next bite. The delicate sweetness of a Riesling from, say, the Mosel region of Germany is the obvious choice. The 2004 Carl Schmitt-Wagner Longuicher Maximiner Kabinett is simply superb.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...