christian Hamfler

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Siete aplicaciones web para supervitaminar tu Spotify

Spotify es el <b>compañero inseparable</b> de muchos de nosotros. Ya sea durante la jornada de trabajo, en las horas de estudio o simplemente mientras …

Dos herramientas gratuitas para escoger colores que combinen bien

A lo largo de los últimos años os hemos hablado en muchas ocasiones acerca de diferentes <b>herramientas relacionadas con el mundo del diseño y el color.</b> …

4 páginas web para crear gifs animados de forma sencilla

Si tenemos en cuenta que los gifs animados son unos de los elementos multimedia más utilizados a diario en Internet, resulta lógico el gran número de …

Corsican Beef Stew

This is one of many versions of a pebronata, a Corsican daube or stew, which is often made with veal or pork. This recipe uses beef and is based on …

A quick Fish Soup with Saffron and Vermouth

Bright red, with chunks of firm fish filet and king prawns, this was one of the best fish soups I have ever eaten! It was so rich in aromatic …

Lagrimas Negras

Translation

Arròs negre de carxofes i conill del Pirineu

Carxofes "gira-sol"

Oliver Peña Luque41º ExperienceBarcelona (Barcelonès)Dificultat: mitjanaTemps d'elaboració: 50'Producte principal: carxofesTemporada: tardor

Hot and Sour Soup Recipe

<b>Note:</b> For a much faster version, use 1 1/2 quarts store-bought low-sodium chicken broth simmered with a 2-inch knob of ginger (sliced), 6 scallions, and 4 smashed coves of garlic simmered on the stovetop for 20 minutes in place of the homemade stock. Proceed from Step 2 as directed. <i>Jinhua</i> ham is a …

The Food Lab's Soup Month: Creamy Chanterelle Mushroom Soup

<b>Editor's Note:</b> All month, the soup's on, with over a dozen new recipes coming at you for everything from simple 15-minute meals, to updated homemade versions of the canned classics you loved as a kid, to all-dayers that are hearty enough to eat like a meal. Check out all the recipes right here, and …

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe

When I was a totally green cook with my first serious restaurant job, working under Chef Jason Bond at what's now a landmark Boston restaurant, No. 9 Park, there were many moments when I learned a new technique or perfected an old one and said to myself, "holy crap, I just made this?" But the very …