Flavor

Updated 12:00 a.m., Thu April 27, 2017

Spring chicken

When you don’t have time to wait, make this poultry dish

Thinly pounded slices of meat or poultry can become one of the most versatile ingredients in your cooking repertoire. Probably the dish for which my native Austria is most famous, for example, is Wiener schnitzel, literally “Viennese slice” — a thinly pounded piece of meat that, in the style popular in the Austrian capital, is coated with breadcrumbs and deep-fried. Other kinds of schnitzel might be sauteed, like the “Holsteiner” schnitzel, and garnished with caper butter, anchovies and a fried egg. Dishes based on cutting, pounding and cooking thin slices don’t end there. ... READ MORE

Roll into spring: Celebrate Earth Day using garden-fresh ingredients By WOLFGANG PUCK

All along the streets near my Spago restaurant in Beverly Hills, colorful banners have been announcing local observances for Earth Day. Officially celebrated on April 22, the event began on college campuses across the nation back in 1970 and aims to make all of us more aware of the importance of keeping our planet healthy, clean and safe.

READ STORY | COMMENTS