Spaetzle with Buttery Japanese Bread Crumbs
Jean-Georges Vongerichten played with the idea of adding baking powder to the batter to lighten the dumplings, then rejected it. "Nobody does that where I'm from in Alsace," he says. Even though the dumplings look a bit clunky—they're tablespoon-size—they're so deeply satisfying you'll want to roast a chicken or a beef rib eye simply as an excuse to make them. Plus: Great Comfort Food Recipes
July 2005