Marco Polo notwithstanding, most food cultures seem to have some version of a noodle in their culinary arsenals. Germany may have the messiest. Called “spaetzle”–or “little sparrows”–this noodle starts with a sticky dough that falls somewhere between pancake batter and library paste and must be pressed through holes into a pot of boiling water. What? […]
It’s hard to believe anything as simple as cooking red cabbage in a pot could taste so good. But red cabbage may be one of the most underrated of vegetables. With so much nutritional value–to say nothing of the stunning visuals it brings to the dinner plate–we should find more occasions to use it. “This […]
Could borscht be the best soup ever? My earliest memories are of a restaurant version somewhere: treacly sweet and garishly red. No thank you. The soup we made in our food appreciation classes last week, in contrast, groaned with all sorts of vegetables and a depth of flavor that only hinted at beets. I’m convinced […]
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