His Restaurants: Wallsé, Café Sabarsky, Blaue Gans and Upholstery Store: Food and Wine; all in New York City. What he is known for: Bringing equal parts indulgence and Viennese refinement to New York ...

We agree with chef Jeremy Nolen of Brauhaus Schmitz in Philadelphia, who says this dish is about “as close as you’re going to come to German carbonara.” The original recipe calls for homemade spaetzle ...

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 ...

We agree with chef Jeremy Nolen of Brauhaus Schmitz in Philadelphia, who says this dish is about “as close as you’re going to come to German carbonara.” The original recipe calls for homemade spaetzle ...

GOLDEN VALLEY, Minn. — Some chefs are doing their part to put a dent in food waste by re-harvesting byproducts into nutritious ingredients "Too Good to Waste" is happening Sunday, March 1 from 5 p.m.

Rinse chicken and cavity with cold water. Pat dry. Season inside cavity with salt and pepper. Stuff with quartered lemons and thyme sprigs. Season chicken with salt and pepper. Truss chicken with ...

When I was 13 years old, our family took a month-long trip to Europe, culminating with two weeks visiting family in Sweden. For most of the trip, our itinerary was loose. Dad would drive our packed-to ...

In a large soup pot, mix together the bouillon and hot water. Bring to a boil. Add the diced chicken, reduce heat to medium and continue cooking. Meanwhile, heat the olive oil in a large skillet. Add ...