Recipes You don't have to roast a whole St. Martin's goose! How to process the individual parts? Craving goose, but can't eat it all in one go? Chef Martin Štangl will advise you on how to take a different approach to the St. Martin's Day roast. Central European cuisine Breakfast as a phenomenon: Where did the habit of eating eggs come from? Breakfast is often considered the most conservative meal of the day. Since when do we indulge in eggs in the morning? Recipes Větrník, or věneček? Try these classic Czech cream cakes from Myšák How is the dough for these classic desserts made by the pastry chefs from Myšák? Recipes Authentic Czech kolache: Fluffy dough and three kinds of filling They taste just like the ones your grandma used to make. Recipes A recipe for hearty, warming lentil soup A hearty recipe from Lokál that will delight on New Year's Day and beyond! Central European cuisine Meat How to prepare a St. Martin's Day goose: Here’s everything you need to know Tender on the inside, crisp and golden on the outside. Here are head chef Martin Štangl's tips for the perfect roast goose.
Recipes You don't have to roast a whole St. Martin's goose! How to process the individual parts? Craving goose, but can't eat it all in one go? Chef Martin Štangl will advise you on how to take a different approach to the St. Martin's Day roast.
Central European cuisine Breakfast as a phenomenon: Where did the habit of eating eggs come from? Breakfast is often considered the most conservative meal of the day. Since when do we indulge in eggs in the morning?
Recipes Větrník, or věneček? Try these classic Czech cream cakes from Myšák How is the dough for these classic desserts made by the pastry chefs from Myšák?
Recipes Authentic Czech kolache: Fluffy dough and three kinds of filling They taste just like the ones your grandma used to make.
Recipes A recipe for hearty, warming lentil soup A hearty recipe from Lokál that will delight on New Year's Day and beyond!
Central European cuisine Meat How to prepare a St. Martin's Day goose: Here’s everything you need to know Tender on the inside, crisp and golden on the outside. Here are head chef Martin Štangl's tips for the perfect roast goose.
