I absolutely love my spaetzle maker, and have been working on flavored spaetzle all winter. This one, a stinging nettle spaetzle, I made to celebrate the coming of spring.
German and Scandinavian Recipes
Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here’s how to make pickled herring from fresh fish caught from the San Francisco Bay.
It’s been another year of learning and experimenting on the acorn front, and the more I learn, the more I love working with “oak nuts.”
Canada goose is an ideal bird for sausage-making. They are large and meaty and since they are the devil to pluck — I typically only pluck the nicest of my Canadas — you end up with a lot of skinned meat, mostly from the breasts and those big ole’ legs. You really can make any