Dorota Jasinska

Dorota Jasinska

Dorota Jasinska
More ideas from Dorota
NYT Cooking: This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here

NYT Cooking: This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles he

NYT Cooking: Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that’s the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).

Mashed Potatoes with Kale (Colcannon) — You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).

NYT Cooking: In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side di...

This makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. (Photo: Andrew Scrivani for The New York Times)

www.tapenda.pl przepis Szybkie_ciasto_z_brzoskwiniami 1596

www.tapenda.pl przepis Szybkie_ciasto_z_brzoskwiniami 1596

Placki drożdżowe jedliśmy na wakacjach w agroturystyce Rancho Konik (adres) . W zapisanym przepisie, babcia Dagmary - naszej gospodyni, używ...

Placki drożdżowe jedliśmy na wakacjach w agroturystyce Rancho Konik (adres) . W zapisanym przepisie, babcia Dagmary - naszej gospodyni, używ...