Ragna Steinbømer

Ragna Steinbømer

Ragna Steinbømer
More ideas from Ragna
NYT Cooking: This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don’t add eggs) and grate the cheese%...

NYT Cooking: This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don’t add eggs) and grate the cheese%...

A lovely summer tomato salad featuring softened kale tossed with burst tomatoes, za'atar, black lentils, and an easy lemon vinaigrette for dressing.

A lovely summer tomato salad featuring softened kale tossed with burst tomatoes, za& black lentils, and an easy lemon vinaigrette for dressing.

Das perfekte Dinner mit Herbert - Switch reloaded - ProSieben

Das perfekte Dinner mit Herbert - Switch reloaded - ProSieben

Taff - Kampfhundbesitzer - Switch reloaded - ProSieben

Taff - Kampfhundbesitzer - Switch reloaded - ProSieben

NYT Cooking: Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

NYTimes Cooking - Here is Craig Claiborne's version of the classic lunchbox staple Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

NYT Cooking: Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

NYTimes Cooking - Here is Craig Claiborne's version of the classic lunchbox staple Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

NYT Cooking: This involtini is one of the dishes you'll find yourself making again and again in some style or other. Slice eggplant thinly, then oil and grill it. The vegetable’s oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling. Best of all, the eggplant can be grilled and the filling can be made in advance, and then assembled about half an...

This involtini is one of the dishes you'll find yourself making again and again in some style or other. Slice eggplant thinly, then oil and grill it. The vegetable’s oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded fi