'Austrian' on Serious Eats

Bake the Book: Quark Custard Strudel

While fruit filled strudels are the norm on these shores, in Austria filling options are much more vast a varied. One of the fillings that's pretty much everywhere in Austria (but nowhere here) is Milchramstrudel or Quark Custard Strudel, a lightly sweet and tangy cheese filled strudel that's baked with a creamy, custardy sauce. More

Sunday Brunch: Palatschinken

These Austrian pancakes are closer to French crêpes than the thick North American pancake. Traditionally palatschinken are served for lunch or dinner, but growing up under the care of an Austrian mother and grandmother, I often had them for breakfast as well. Instead of the folded French crêpes, palatschinken are filled and then rolled (jelly-roll style), and traditionally filled with apricot jam. More

The Art of the Lunch Deal: Seasonal

Seasonal 132 West 58th Street, New York NY 10019 (between 6th & 7th Avenues; ; map); 212-957-5550; seasonalnyc.com Service: Excellent: precise and Germanic Setting: A clean, modern room sets the perfect stage for cuisine that's just that Cost: $27... More

Serious Grape: Austrian White Wines for Fall

On Fridays, Deb Harkness of Good Wine Under $20 drops by with Serious Grape. [Photograph: Deb Harkness] As temperatures dip, leaves turn, and the nights grow longer, many of us are turning to robust red wines. But if you're a white wine fan—and love seasonal offerings like turkey, squash, apples, and pumpkin—then you might want to look to Austria this autumn. Riesling, Grüner Veltliner, and delicious white blends made with several grape varieties are all good options. Austrian white wines deliver elegance, earthiness, and versatile, food-friendly flavors. Plus, they're affordable. Whether you're looking for a special bottle to put aside for Thanksgiving or one to enjoy with your mid-week pot of pumpkin and leek soup, there's a bottle just right... More

Dinner Tonight: Pork Schnitzel

I always assumed Wiener Schnitzel was from Germany, but the claim goes that it's really Austrian in origin—and that it's not served with a sauce at all, but simply with a wedge of lemon. It's also traditionally made with veal, and in fact must be made from veal if it's to be called Wiener Schnitzel in an Austrian restaurant. Then again, Wikipedia also tells a story of possible schnitzel roots in northern Italy, so who really knows? Whatever the authenticity-mongers say, this recipe made from pork with a sour cream sauce is delicious, adapted from Elise Bauer's wonderful blog Simply Recipes. It also eschews the deep-fry method often used for a pan-frying, though plenty of oil is still necessary... More

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