MeatCentral European cuisineA chefs' visit to an authentically Czech pig slaughter, or zabijačkaWe organised the next part of our To the Roots culinary symposium, this time about slaughter and death, (in)abundance, and creativity as a luxury of our time. Central European cuisineHow well do you know Czech honey? 16 facts about liquid goldDo you know what kind of treasure you're spreading on your bread? Central European cuisineTravelling to the Czech Republic? Here are the Czech chefs you should knowCzech chefs you may not know, but should. Central European cuisineAround the world in a single menu: How Spanish "ptáček" and Italian salami arrived in the Czech RepublicWhich dishes have Czech chefs appropriated from foreign cuisine, and which of them didn't really have any foreign ancestry? Central European cuisinePotato salad, a Czech Christmas classic. Here's how to make itHow adventurous are chefs when it comes to Czech potato salad? And what does the traditional one taste like? Central European cuisine"Gastronomy needs to take a step towards farmers. It doesn't work the other way around," says Swiss chef Rebecca Clopath An interview with chef and farmer Rebecca Clopath. And not only about how to cook in the Alps. Central European cuisineTo the roots of Czech cuisine: What does black carp taste like, and how long has fish been fried in breadcrumbs?What is the tradition of freshwater fish in Czech cuisine? Central European cuisineCafé Savoy: What you may not know about one of Prague's most famous cafes20 years of veal cutlets, caviar, loyal guests and great staff.
MeatCentral European cuisineA chefs' visit to an authentically Czech pig slaughter, or zabijačkaWe organised the next part of our To the Roots culinary symposium, this time about slaughter and death, (in)abundance, and creativity as a luxury of our time.
Central European cuisineHow well do you know Czech honey? 16 facts about liquid goldDo you know what kind of treasure you're spreading on your bread?
Central European cuisineTravelling to the Czech Republic? Here are the Czech chefs you should knowCzech chefs you may not know, but should.
Central European cuisineAround the world in a single menu: How Spanish "ptáček" and Italian salami arrived in the Czech RepublicWhich dishes have Czech chefs appropriated from foreign cuisine, and which of them didn't really have any foreign ancestry?
Central European cuisinePotato salad, a Czech Christmas classic. Here's how to make itHow adventurous are chefs when it comes to Czech potato salad? And what does the traditional one taste like?
Central European cuisine"Gastronomy needs to take a step towards farmers. It doesn't work the other way around," says Swiss chef Rebecca Clopath An interview with chef and farmer Rebecca Clopath. And not only about how to cook in the Alps.
Central European cuisineTo the roots of Czech cuisine: What does black carp taste like, and how long has fish been fried in breadcrumbs?What is the tradition of freshwater fish in Czech cuisine?
Central European cuisineCafé Savoy: What you may not know about one of Prague's most famous cafes20 years of veal cutlets, caviar, loyal guests and great staff.
