With a sly smile, like some mischievous 6-foot-7 Santa Claus, Austrian chef Bernhard Mairinger says he has just dropped off a strudel for L.A.’s best-known Austrian, Wolfgang Puck. Giving a gift of ...

Soak the einkorn flour or stale bread pieces in warm water for 15 minutes until liquid is absorbed. Fold in the beaten eggs, oil, chopped greens, salt, and ginger. Gently shape into walnut-size balls ...

I’m sure I don’t need to tell you, but bread is magical — it is transient; metamorphic. The New York Times published its Portland list in its “Where to Eat: 25 Best” series, and it’s nice to see ...

The world of dumplings is a vast, carb-rich, wonderland. From Europe's spaetzle and gnocchi; to Asia's mantou, wontons and momo; to the Americas' brown bread, tamales and drop dumplings; to West ...

Instructions: In a bowl, whisk eggs for 1 minute to blend fully. Add bread crumbs and milk and season to taste with salt and pepper. Set aside for about 30 minutes to allow the crumbs to absorb liquid ...

Add Yahoo as a preferred source to see more of our stories on Google. Italy is a place I keep coming back to again and again. I’ve been five times now, zigzagging across the country by car, from ...

Gnocchi, nockerl or the all-American kind ... they're great, no matter what culture they're from By IVY MANNING Special to The Oregonian Everything from meat-filled won tons to bread-based orbs ...

This traditional Spanish chickpea stew, known as Potaje de Garbanzos con Panecillos, is a hearty and comforting dish made ...

We’ve all been there before: you bake or buy a beautiful loaf of bread and make a lot of plans for how to use all of it, but then life gets in the way; a few days later you realize you didn't follow ...

Among the many blessings of having a German grandma are her recipes. From creamy cucumber-dill salad in the summer to soup in the winter to special desserts year-round, her recipes reflect years of ...