Daniel Storch
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You don’t need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers — but you do need a hot one, and a day or so to…

You don’t need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers — but you do need a hot one, and a day or so to…

Asijská knedlíčková polévka – Kitchen story

Asijská knedlíčková polévka – Kitchen story

From soups and stews to patties, meatballs and veggie sides, the humble chickpea is incredibly versatile

From soups and stews to patties, meatballs and veggie sides, the humble chickpea is incredibly versatile

If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.

If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.

White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.

White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.

Začátkem tohoto týdne jsme měli další z našich oblíbených Gastrokroužků a pro tentokrát se zaměřením na slovenskou kuchyni. Každý si určitě řekne, stejně jako my, že jsou to přece naši sousedi, takže to musí být poměrně lehké.

Začátkem tohoto týdne jsme měli další z našich oblíbených Gastrokroužků a pro tentokrát se zaměřením na slovenskou kuchyni. Každý si určitě řekne, stejně jako my, že jsou to přece naši sousedi, takže to musí být poměrně lehké.

This recipe is by Florence Fabricant and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Florence Fabricant and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned

Vegetarian Meals You Can Cook in Less Than 30 Minutes is a group of recipes collected by the editors of NYT Cooking

Vegetarian Meals You Can Cook in Less Than 30 Minutes is a group of recipes collected by the editors of NYT Cooking

11 rychlých nudlových receptů v asijském stylu Foto:

11 rychlých nudlových receptů v asijském stylu Foto: