Charlotte Kirkegaard

Charlotte Kirkegaard

Charlotte Kirkegaard
Flere idéer fra Charlotte
NYT Cooking: The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages.<br/><br/>Of solid character a...

NYT Cooking: The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages.<br/><br/>Of solid character a...

Forrygende gode spinatpandekager, som er utroligt simple at gå til og har en dejlig mild smag, der passer perfekt til al slags fyld.

Forrygende gode spinatpandekager, som er utroligt simple at gå til og har en dejlig mild smag, der passer perfekt til al slags fyld.

Vegetable pancakes with a sweet and comforting flavor These have a sweet, comforting flavor They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes

Vegetable pancakes with a sweet and comforting flavor These have a sweet, comforting flavor They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes

These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas A classic mezze served in Greek taverna, they’re like a Greek version of latkes.

These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas A classic mezze served in Greek taverna, they’re like a Greek version of latkes.

NYT Cooking: More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has n...

NYT Cooking: More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has n...

Berlin's underground bars

Berlin's underground bars

NYT Cooking: This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication

NYT Cooking: This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication

NYT Cooking: This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.

NYT Cooking: This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.

NYT Cooking: In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza

NYT Cooking: In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza

NYT Cooking: <i>Mucver</i> (pronounced <i>moosh</i>-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous.The trick to making the pancakes crisp and not soggy is to squeeze all the water ou...

NYT Cooking: <i>Mucver</i> (pronounced <i>moosh</i>-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous.The trick to making the pancakes crisp and not soggy is to squeeze all the water ou...