RecipesA Czech New Year's recipe for lentilsQuality lentils, proper broth and a slice of meat or egg, to keep you well all year round. RecipesPotato salad three ways: How they make it at Lokál, Kuchyň and Café SavoyOn sandwiches, with carp and schnitzel, for breakfast and as a side dish. Three recipes for a traditional salad. RecipesCzech Vánočka according to the recipe of Lukáš Pohl from Myšák confectioneryLearn how to bake a classic Czech festive cake and sweeten your wait for Father Christmas. RecipesCrackling, egg salad, or salami? Prepare your New Year's Eve spreads with AmbienteSlather on the one-and-dones before the guests arrive! PeopleBeef bone marrow as a delicacy and a condiment: How do chefs and butchers work with it?Jakub Hlávka from Kantýna advises how to work with bone marrow in the kitchen. PeopleChef Jarda Kozdělka on Prague's Eska: Every day something surprises me in the bakeryHow has Eska Bakery changed in its 10 years of operation and what makes the job of a baker so appealing? Where in PragueEska celebrates its 10th birthday. How has it changed Ambiente?How has Eska Bakery changed the way chefs and diners look at gastronomy? RecipesThe ultimate eggnog recipeA Christmas classic that also makes a great gift! Creamy eggnog with cardamom and vanilla.
RecipesA Czech New Year's recipe for lentilsQuality lentils, proper broth and a slice of meat or egg, to keep you well all year round.
RecipesPotato salad three ways: How they make it at Lokál, Kuchyň and Café SavoyOn sandwiches, with carp and schnitzel, for breakfast and as a side dish. Three recipes for a traditional salad.
RecipesCzech Vánočka according to the recipe of Lukáš Pohl from Myšák confectioneryLearn how to bake a classic Czech festive cake and sweeten your wait for Father Christmas.
RecipesCrackling, egg salad, or salami? Prepare your New Year's Eve spreads with AmbienteSlather on the one-and-dones before the guests arrive!
PeopleBeef bone marrow as a delicacy and a condiment: How do chefs and butchers work with it?Jakub Hlávka from Kantýna advises how to work with bone marrow in the kitchen.
PeopleChef Jarda Kozdělka on Prague's Eska: Every day something surprises me in the bakeryHow has Eska Bakery changed in its 10 years of operation and what makes the job of a baker so appealing?
Where in PragueEska celebrates its 10th birthday. How has it changed Ambiente?How has Eska Bakery changed the way chefs and diners look at gastronomy?
RecipesThe ultimate eggnog recipeA Christmas classic that also makes a great gift! Creamy eggnog with cardamom and vanilla.
