17 Comments
User's avatar
Alexandra Stafford's avatar

I'm so excited about this book!! Beautiful post :)

Expand full comment
Sarah Copeland's avatar

Me too! I feel like it would take a year to cook through it, but I'm ready for it!

Expand full comment
Erin Henderson's avatar

This sounds so comforting and cozy! I’ve added the cookbook to my list of must buys!

Expand full comment
Sarah Copeland's avatar

I hope it makes it into your home, especially if you enjoy reading history and diving into the story behind these many dishes.

Expand full comment
Erin Henderson's avatar

Cookbooks that read like novels are my preferred way to learn recipes! Plus my mum was raised in Germany (and I did a semester in high school there too) so they are recipes close to my heart!

Expand full comment
Nicki Sizemore's avatar

That spatzle sings of love. I might need to test this with GF flour!

Expand full comment
Sarah Copeland's avatar

If it works, please, please let me and other readers here know! I know I have a sizable handful of GF folks here who would so appreciate knowing if it works!

Expand full comment
Pamela Armstrong's avatar

Buttering the bottom of a bowl really puzzled me until I realized it’s the inside of the bowl! 🤦🏻‍♀️

Expand full comment
Sarah Copeland's avatar

Yes, inside the bowl! 😂 but do you please speak up anytime something in my recipes or a guest recipe puzzles you and we'll figure it out together.

Expand full comment
Sheryl O'Connell's avatar

Spatzle - yum and this is a beautiful version - lovely.

Expand full comment
Sarah Copeland's avatar

So rich and satisfying, yet simple at the same time. Thank you for reading Sheryl!

Expand full comment
Denise's avatar

I guess the Pennsylvania-German rivels and Bott Boi are a close cousin to Spaetzle, since they're all egg-based noodles. That's my heritage on my mom's side.

Expand full comment
Sarah Copeland's avatar

Yes, you'll find German egg noodle derivatives all over the US. It's such a gift to have food historians who trace things back to their roots (there are many in the US who focus explicitly on food history) since foodways is such a big part of our human story!

Expand full comment
Rebecca Thuss's avatar

Love love Spätzle, this looks delicious.

Expand full comment
Sarah Copeland's avatar

We had the best spätzle last night at the Mountainbrau haus, with lingonberries on the side, András' favorite way to eat it. So good!

Expand full comment
Luisa Weiss's avatar

Thank you so much darling Sarah, I love the parallels in our lives and our tables. See you soon! ❤️❤️❤️

Expand full comment
Sarah Copeland's avatar

I love our parallels too. And I cannot wait to be at a table together next week!! ❤️❤️

Expand full comment