Spaetzle, or the German version of little dumplings, won me over at first bite. They’re heftier, more dense than Italian pasta, and their short, ridged, rustic shapes are so satisfying to sink your teeth into. Simply toss them in butter and herbs, and they make the perfect accompaniment to a hearty roast; they can also be dressed up with vegetables, meat, and/or cheese for a most delectable dish on their own. Continue reading
With Thanksgiving just around the corner, I want to share a simple mashed potatoes recipe we’ve enjoyed for a few years now (as in, eat bowl after bowl for the entire week following Thanksgiving). The potatoes get heaps of flavor from sautéd leeks, Greek yogurt, and butter. You can also top with crisped bacon or chives, and if no one is looking, mix in another stick of melted butter (for a once-a-year indulgence, right?). Continue reading
The Seasoned Traveler 