Pavlova Roulade
-
This recipe is simple to make, but it creates a huge impression when
served. It is both rustic and elegant, perfect for a picnic in the park or
that form...
paris book event – june 29, 2025
-
Join me and my friend Jane Bertch in Paris on Sunday, June 29th, for a
booksigning event from 3pm to 4:30pm at La Cuisine Paris at 78 Quai de
l’Hôtel de Vi...
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...