Springtime is the right time for Pasta Primavera, which is, after all, the Italian word for spring. There’s some controversy about who invented this wonderful dish, but everyone agrees that it was ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

Springtime is the right time for Pasta Primavera, which is, after all, the Italian word for spring. There's some controversy about who invented this wonderful dish, but everyone agrees that it was ...

A Germanic noodleThere's another kind of easy noodle that I often prepare to go with Hungarian goulash or other hearty meat dishes with a sauce: spaetzle (SHPET-sul). It's a small squiggle, a cross ...

Hey, did anyone else forget for a hot second that Aldi hails from Germany? Well, the budget supermarket chain is honoring its roots this March with a new line of authentic German goodies, many of ...

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 ...

Heat oven to 400 degrees. Generously butter an 8-by-8-inch baking dish. Shred the cheese on the largest holes of a 4-sided box grater. You will have about 2½ loosely packed cups. Put bacon into a ...

From the package to the pan in a minute and-a-half -- not only is this German noodle the foundation for a five-minute meal, it's gluten free, and of course, Made in Vermont. It's a train tour through ...

Jean-Georges Vongerichten played with the idea of adding baking powder to the batter to lighten the dumplings, then rejected it. "Nobody does that where I'm from in Alsace," he says. Even though the ...