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Both coleslaw and potato salad have the reputation of perfunctory picnic fare, but having eaten my fair share of wiener schnitzel in Vienna, I know the latter can be so much more. Served alongside every oversized (they literally hang off the plate) wiener schnitzel is a bowl of erdäpfelsalat, Austrian-style potato salad.
Chef Markus Glocker of Koloman restaurant in New York City is visiting the TODAY kitchen to share a few of his favorite Austrian-inspired recipes that celebrate the late-summer harvest. He shows us how to make summer squash cordon bleu with a tender green salad and marinated potato salad with fresh chives. Traditionally, a cordon bleu is made with veal or chicken that's filled with cheese and ham, then shallow-fried in vegetable oil.
Create your free profile or log in to save this article Aug. 17, 2023, 12:45 PM UTC / Source: TODAY By Markus Glocker Chef Markus Glocker of Koloman restaurant in New York City is visiting the TODAY kitchen to share a few of his favorite Austrian-inspired recipes that celebrate the late-summer harvest. He shows us how to make summer squash cordon bleu with a tender green salad and marinated potato salad with fresh chives.
Coffee is a morning mainstay, but why not bring its bold flavor to other mealtimes? Show diners they can drink their coffee and eat it too with these recipes, including a rib-eye crusted with coffee grounds, coffee-brined chicken strips, and a cold brew-based cocktail.
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