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Тушеная капуста - Капусту шинкуем,чуть перетираем с солью.На сковороде обжариваем порезанный кубиками лук ,копченую колбаску порезанную полукольцами и добавляем капусту,тушим не небольшом огне минут 10.Картошку режем на дольки и обжариваем на большом огне до румяной корочки(отдельно),выкладываем картошку к капусте,добавляем томат(я добавила не острую аджику),,солим,перчим по вкусу и тушим до готовности.

Taught my first cooking class today for 12 people who signed up this month. I was excited to use recipes from two of my favorite cookbook authors @plantpurechef and @happyherbivore 👍🏻💕 We made No-bake Chocolate Pumpkin Pie and Everyday Mushroom Gravy from their books and 3 other side dishes for Thanksgiving: Cranberry Relish (Susan Voisin) Pumpkin Corn Muffins (loveandlemons) and Sweet Potato Casserole (wellplated). All the food was eaten with gusto and we had a fun drawing at the end to…

from Love Chic Living

Culinary Kitchen Chic: 4 Design Tips

Vintage Kitchen: A striking and welcoming kitchen with open rustic shelving, slate countertops on a reclaimed wood island, and vintage industrial stools.

Peppermint Sugar Cookies - the softest sugar cookie with hints of peppermint and topped with a creamy peppermint frosting and candy cane pieces.

from The Kitchn

How To Make Pastry Cream

My baking instructor in culinary school described pastry cream as "the most outrageously decadent pudding you will ever eat" — and she's totally right. While I could certainly eat it by the spoonful, pastry cream is really intended as a filling for things like cream puffs, éclairs, and Boston cream cupcakes. Here's how to make it at home.