Pea Spaetzle With Mint, Chives, and Tomatoes(Austria)
Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well. From Bon Appetit.
Tafelspitz (Boiled Beef)
This may be considered the national dish of Austria. This particular version comes from “The New Sacher Cookbook.”
Liptauer (Savory Paprika Cream Cheese Spread)
Liptauer spread is based on a soft sheep’s milk cheese called bryndza in the Slovak language. The dish probably came from the Province of Liptov, in the Tatra Mountains, within the old Austro-Hungarian Empire and was first made by sheep farmers. As Liptauer, it has traveled to neighboring regions of central Europe, including Germany, Austria, Italy, Serbia, Slovakia and Hungary.
Pumpkin Gnocchi With Chanterelle Mushrooms/Porcini
An earthy, hearty and warming Italian-Austrian medley of fantastic aroma, a bit of work and effort, but absolutely worth it! Serve as a starter or main dish.
Vanilla Crescent Cookies Vanillekipferl
Make and share this Vanilla Crescent Cookies Vanillekipferl recipe from Food.com.
