Lemon-Blueberry Spoon Cake
-
When you are in the mood for cake, but don’t want to fuss over it, this
spoon cake is the answer. Just bake the yellow cake (adapted from Zoë Bakes
Cakes...
Seville Orange Marmalade
-
This time of year brings Seville oranges to the markets in Paris. For the
past few years, I kept wondering why they were so hard to find since it’s
perhaps...
This Saturday’s Recipes by The Pioneer Woman
-
This Saturday is a brand new episode of “Home Sweet Home” on Food Network.
My kids are helping me shoot it, my production company in the UK is editing
it t...
Leftovers à la française
-
In the family, we rapidly nicknamed my mother “la reine des restes” (the
queen of leftovers) because she’d make a point of keeping every scrap of
food, kee...
Salt: The hidden preservative
-
"No preservatives!" "No artificial preservatives!" This can only be true if
the prepared food item has zero salt. Because salt is the oldest
preservative k...
Follow Czech Please on Social Media
-
Dear readers,
I decided to stop posting to this blog at the end of 2013. The good news is
that I am still posting regularly on my *Czech Please FaceBook* a...
October 23
-
Last night I got to spend some time with my friend Sam. We hadn't hung out,
just the two of us, for a while - maybe not since June was born, if I
really th...
Chengdu, China
-
I never have been travelling in China, was never interested to work there
or even visit. Mostly because of second hand stories I have heard. Well,
was I wr...
1 comment:
Looks like someone had a bust trip. Frog and Toad on Hope Street has some of this stuff, but it doesn't handle a candle to NY... Wow.
Post a Comment