In the Czech kitchen: Make Znojmo-style roast beef with pickle sauce
Read how to make the beloved Czech dish Znojmo roast beef and get some tips for picking and pickling your late summer harvest of cucumbers.
In the Czech forest: 10 useful tips for mushroom pickers
We spoke to mushroom connoisseurs about the must-knows for the mushroom-picking season ahead.
In the Czech kitchen: Compotes preserve summer freshness, flavor, and fruit
Now is the right time to make compotes, Czech style. We spoke to the experts at Ambiente who share their tips for preserving summer fruit to perfection.
In the Czech kitchen: Make yeasted dumplings filled with luscious seasonal fruit
Learn how to make a giant yeasted dumpling (kynutý knedlík), a fluffy pillow of dough encasing juicy seasonal fruit, with this recipe from Kuchyň.
In the Czech kitchen: Make authentic tatarák at home with help from Prague chefs
Go bold with Čestr’s recipe for a tatarák which incorporates unconventional ingredients into this beloved Czech recipe.
INTERVIEW: Czech pastry chef on bringing ice cream to historic Prague cukrárna
Lukáš Pohl of Myšák on what separates good ice cream from bad and his quest to develop the perfect pistachio and vanilla scoops.
In the Czech kitchen: Cooking with elderberries from flower to fruit
We spoke to culinary experts from Prague's Eska restaurant about picking, preserving, and cooking this essential Czech summertime ingredient.
In the Czech kitchen: Classic dishes that borrow from world cuisine
From Italian sausage to Spanish bird, the stories behind the origins of traditional Czech foods inspired by another country's culinary traditions.
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In the Czech Kitchen: Make Café Savoy's perfect strawberry dumplings at home
Tips and tricks from Ambiente chefs for perfecting this Czech classic will turn ordinary dumplings into a gastronomic experience.
In the Czech kitchen: Summer-fresh lemonade recipes with a hint of nettle or beer
Ambiente bartenders share their tips for flavorful non-alcoholic drinks that refresh with traditional (and not-so-traditional) Czech flavors.
In the Czech kitchen: Make creamy vegetarian dill sauce à la Prague's Kuchyň at home
Chef Marek Janouch from Kuchyň at Prague Castle says this creamy, herby sauce is the most popular item on the menu and shares tips for getting it right.
In the Czech kitchen: From 'squirrel' to 'cobweb', beef up your butcher shop lingo
Expert butchers from Ambiente explain how to order lesser-known but no less flavorful cuts of beef at the Czech butcher shop.
In the Czech pub: How well do you know the four beer pours?
Bartenders from Lokál taprooms in Prague explain the different varieties of Czech beer pours and how to drink them.
In the Czech kitchen: 10 tips for becoming a grill master from Prague steakhouse Čestr
Pros from a pioneering Prague steak restaurant teach us how to prep, season, and sizzle grilled steaks to perfection.
In the Czech kitchen: Grill your sausage the right way on Witches Night
Butchers from Naše maso give their tips for juicy and well-cooked špekáčky.
In the Czech kitchen: Bohemian asparagus is a unique taste of spring
Only edible for a few weeks, the delicate stems work well as the main course, paired with many types of sauce, as side dishes, or as soups.
In the Czech kitchen: Grandma-approved Easter stuffing recipe
Spring-green nádivka is an essential part of the Czech Easter table, either served on its own or as a side dish.
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