Recipe: Dill Spaetzle from the Bristol in Chicago
April 02, 2012
This tender spaetzle plays a supporting role in one of the most popular dishes at the Bristol, chef Chris Pandel's Mediterranean-leaning eatery in Chicago. To form the noodles, Pandel places a colander over a pot of boiling water and pushes the mustard-spiced batter through its holes. When the spaetzle is done, he serves it with roast chicken. Get the recipe here.