Rye spaetzle gratin from A Good Appetite at The New York Times by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Thredbende on May 06, 2016

    I used a teaspoon of thyme leaves for the branch, skim milk for the whole milk, ended up with more leeks than the 3 cups stipulated but cooked them all anyway, and cooked my spaetzle until they plumped up. This is a fine dish. And with a cheap spaetzle maker, easy.

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