Cooking class in Tuscany

Potato and Cottage Cheese Pierogi

Pierogi are Polish dumplings: rounds of soft dough folded over a potato and cottage cheese filling, boiled, then usually fried in butter. They are also a project, and that is part of the appeal. You make the dough, let it rest, boil the potatoes, cook …

Salmonella sickens 16 in Sweden

A Salmonella outbreak in Sweden has been linked to a type of produce. Sixteen people fell sick in the Salmonella Napoli outbreak that was suspected to have been caused by arugula from Italy. The Public Health Agency of Sweden (Folkhälsomyndigheten) said patients are eight men and …

Yogurt-Marinated Chicken Gyros

This is what we make on the weeknights when nobody wants to think about dinner. Yogurt-marinated chicken thighs, charred on a grill or under a broiler, sliced and tucked into warm pita with cool tzatziki, ripe tomatoes, and thin-sliced red onion. Under an hour from …

Pork Schnitzel with Spaetzle

Schnitzel is worth getting right, and it asks for technique rather than expensive ingredients. Take a pork cutlet, pound it thin, and bread it with fine dry breadcrumbs — not panko. Fry it in enough clarified butter or lard that the coating puffs up and …