Austrian

Making spaetzle at home is simple and satisfying. Serve it with buttery mushrooms or pair the naked dumplings with any saucy dish.

Why choose between pecan pie, sticky toffee pudding, and a butterscotch sundae if you can have something that tastes like all three?

Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling.

Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us this Wiener Schnitzel recipe for perfectly crisp, golden veal cutlets.

dessert, austrian food, fruit recipes, berry recipes, raspberry recipes, almond paste recipes, nut recipes, milk recipes, dairy recipes, vanilla extract recipes, almond recipes, easy recipes, dinner

Ever tried pumpkin seed oil? This spaetzle recipe is the perfect place to start—it's nutty and sweet all at the same time.

These raisin-studded apple strudels have a hint of cinnamon and a zingy whipped cream topping fortified with sour cream.

For dessert, Grimes was inspired by something from Vienna, a little farther along the Danube: linzertorte. It's traditionally made with hazelnuts and raspberry jam, but this version, with its warmly spiced almond pastry and vivid apricot filling, spoke to Grimes of the highly polished coffeehouses in that part of the world. Cooking dried apricots with brandy and sugar allows you to control the sweetness quotient, and the result is all about the magically musky, tangy fruit.