In the Czech kitchen: How to cook (or book!) your St. Martin's feast this year
Ambiente chefs guide us through the process of breaking down a whole goose in addition to tips for where to make reservations in case you'd rather not!
In the Czech kitchen: Fried cheese is the ultimate Czech comfort food
Chefs at Lokál shared their secrets for making the perfect smažák at home.
In the Czech kitchen: Make two different versions of koláč at home
Do you know the difference between the Moravian and Bohemian versions of the Czech national pastry? See a recipe for both here.
In the Czech kitchen: Babička's baked apples in a pastry 'robe'
Prague pastry chef Lukáš Pohl of Cukrárna Myšák shares a recipe for the traditional 'apple in a robe' (jablko v županu).
In the Czech kitchen: A sourdough starter is the first step to baking Czech bread
Flour, water, and time is all it takes to create your own sourdough starter. We asked Prague bakers to guide us through every step of the way.
In the Czech Kitchen: Make a good and gooey Dutch schnitzel at home
Despite its name, this breaded meat patty with a cheesy center is a wholly Czech invention! Read on to learn how to make it for Sunday lunch.
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.
Newly opened Štangl continues Eska’s legacy of sustainability and local ingredients
Headed by chef Martin Štangl, the new restaurant offers dinners with courses built around seasonal produce.
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.
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.
