Orange-Glazed Polenta Cake
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Apparently I’m not the only one who loves polenta cake. The Italians like
it so much that it’s called Amor Polenta. Which means “Polenta Love.” Well,
at le...
Galette Des Rois (French King Cake)
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This Galette Des Rois (French King Cake) is puff pastry filled with almond
cream (or frangipane) and a trinket or dried bean. This pastry is typically
ma...
This Saturday’s Recipes by The Pioneer Woman
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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
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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
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"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
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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
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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
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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...