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Danielle Centoni

  • Magazine

    Schupfnudeln Around

    As fun to make as they are to say, these versatile, highly customizable finger-shape potato dumplings from southern Germany and Austria will be your new favorite side for Sunday supper.

  • Recipe

    Parsley Schupfnudeln with Red Wine Braised Pot Roast

    In this lighter riff on pot roast, whole chuck roast is braised in fruity red wine until meltingly tender, and the last of winter’s root vegetables get simmered into the…

  • Recipe

    Buckwheat Schupfnudeln with Miso Brown Butter Sauce

    Buckwheat gives these gluten-free schupfnudeln a robust flavor, while cornstarch and flaxseed provide slightly chewy texture. They’re the perfect match for a savory, nutty sauce of brown butter and sage,…

  • Recipe

    Rye-Caraway Schupfnudeln with Seared Pork and Dijon Cream Sauce

    A simple cream sauce tames the double-pork goodness and gives the earthy schupfnudeln made with rye and caraway something to soak up.

  • Recipe

    Chive-Tarragon Schupfnudeln with Braised Chicken and Spring Vegetables

    A trio of alliums and a generous splash of white wine give these braised chicken thighs a light and springy flavor that goes perfectly with the vegetables popping up at…

  • Recipe

    Basic Schupfnudeln

    A centuries-old favorite from Austria and southern Germany, these simple hand-shaped dumplings made with cooked potatoes, flour, and eggs are very forgiving and imminently customizable. I love using different combinations…

  • Recipe

    Mother’s Crunchy French Toast

    If I had to pick our one signature breakfast dish, this would be it. French toast goes by the name pain perdu in France, which translates as “lost bread.” It’s…

  • Recipe

    Almond Poppy Seed Pancakes

    I love the flavor of almonds in cakes, cookies, and muffins, and it also translates deliciously to pancakes. With almond paste, almond extract, and sliced toasted almonds, these pancakes are…

  • Recipe

    Migas (Scrambled Eggs with Corn Tortillas)

    The recipe for this tex-mex dish came from one of my former sous chefs, Edilberto (Edi) Rodriguez, Jr., who had an excellent way with food. He nominated his grandmother, Carmelina,…

  • Recipe

    Jan’s Stuffed Eggplant

    Stuffed with garlic, Parmesan, and breadcrumbs, this dish makes a perfect vegetarian supper when paired with a crisp green salad. It’s also a great way to use up stale bread.…

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