Spätzle / Spätzli / Spaetzli / Spaetzle: Tiny Flour Dumplings
What are they? How do you make them? And how many ways is it possible to spell them? Find out here.
Potato Ricer Spaetzle
The recipe for doing spaetzle without specialized tools—using a potato ricer instead
Cornish Tea Cakes
From Cornwall: an easy-to-make, slightly sweet fruited scone just begging to be toasted and slathered with butter
Grazer Zwieback
A delectable and delicate little cookie/biscuit that’s a perfect accompaniment for tea, coffee or even wine.
Capretto alla Locarnese (Kid or Lamb in Herbs, Cream and Wine)
A traditional treatment for kid or lamb from the hill country north of Locarno, in the Italian-speaking (and -eating) part of Switzerland
Old-Fashioned Mincemeat for Mince Pies
A recipe for old-fashioned mincemeat, from back in the days when it still actually had meat in it. Definitely not suitable for vegetarians.
Canarian Spicy Potatoes (Papas Arrugadas con Salsa Mojo)
Popular all over Spain as a tapa or side dish: salty, spicy and gorgeously garlicky
Chocolate Fondue: its true history and the original recipe
It’s rare to be able to pin down the actual point of origin of a fad food or drink. But with chocolate fondue, we can! Discover its origin story here.
Sablés de Parmesan / Savory Parmesan Shortbreads
A really nice crunchy savory cheese biscuit
From Scotland: Christmas and Hogmanay Recipes
The 1954 Christmas / New Year’s-holiday recipe brochure from the Scottish Federation of Grocers’ and Independent Provisioners’ Associations