A cook’s kitchen: Powerful umami flavours and a tin of Old Bay seasoning make up ramen master Tim Anderson‘s toolkit – try them on this chicken katsu curry from his new book
Architectural designer Tim Fu tells us in an interview how AI can be used to create architecture. Read more:
What the heck is Sülze? Sülze is a German style of head cheese where the gelatinous aspic has an acidic vinegary taste. I know, I know, head cheese is one of those foods that…
Let's talk about the rustic kitchen trend and how much is too much. Do you like chipping wood and stone walls, or do you like a cleaner space?
Ich muss mich an dieser Stelle mal bei Tim Mälzer bedanken, denn dank ihm haben wir ein absolutes neues Lieblingsgericht: Shakshuka (oder auch Schakschuka genannt). Bei Tim Mälzer? Geht es…
I’m all about a veggie centrepiece these days and this one does not disappoint. It’s packed with flavour and is so simple to make. Once you’ve seared and roasted the cauliflower, you make a quick, non-traditional tarka, which gets poured over the top. Serve with flatbreads to mop up that delicious sauce and you’ve got yourself a belter of a side.
Tim Mälzer zeigt hier seine Lieblinge für den Alltag und verrät Rezepte, die schnell zubereitet, aber trotzdem genial im Geschmack sind.
Tim Mälzer kocht Eintopf bei Kitchen Impossible: Original Rezept für die Bohnensuppe mit Nockerl von Oma Maria aus München.
Flooring Xtra are the proud broadcast sponsor of Three’s The Block NZ season nine. Week six on Three's The Block NZ was all about the Kitchen and Dining Rooms. We loved watching the teams transform their spaces. Discover the flooring the teams used throughout and draw inspiration for your own home.
Name: Libby Gravatt and Tim Caws Location: 4th arrondissement (Le Marais); Paris, France Size: 60 square m (645 square feet) plus 14 square m terrace (150 square feet) Years lived in: 6 months This mid-sized apartment merges Old World French and modern aesthetics perfectly. It’s hard not to fall in love with this space, with its big French windows, marble fireplaces, and hard woods.
This residence for a couple with a growing family was born out of the need to get the most possible living area out of very limited space and budget. Situated on a 4400 SF corner lot in a transitional city neighborhood, the underlying concept behind the design was to capture the feel and spirit of...
From the floor plan to the finishes, this lake house is a case study in the power of comprehensive custom design.
Kitchen Impossible in Kitzbühel: Tim Raue und Tim Mälzer müssen Kaiserschmarrn und Apfelkompott von Christian Winkler aus dem Auwirt zubereiten.
Franzbrötchen sind ein Muss bei jedem Besuch in Hamburg. Mit diesem Franzbrötchenaufstrich holt man sich den Geschmack ins Glas.
Originalrezept aus Kitchen Impossible: Corbon Bleu mit Käsefondue Füllung von Markus Stöckle aus Zürich.
Leaving his lovingly restored Georgian house in Whitechapel behind, Tim Whittaker has turned his hand to a 17th-century farmhouse originally built by his ancestors, filling the beautifully preserved interiors with a remarkable collection of antiques
Better Homes and Gardens has covered interior design since the dawn of the Jazz Age. Join us as we take a decade-by-decade look back through the furniture, colors, and styles that filled our homes over the past century, along with the people and events that drove the designs of our lives.
Name: Neryl Walker and Tim Haynes and daughter, Ivy Lee Location: Balaclava; Victoria, Australia Size: 1,000 square feet Years lived in: 10 years; Owned Neryl and Tim’s 1950s house is the perfect backdrop for their various collections of vintage nostalgia, magazines, packaging, furniture, flea market finds, and artwork created either by the couple or their friends. They have kept many of the original 1950s features plus some of those added in the 1970s.
Tim Mälzer sieht sich mit einem französischen Klassiker konfrontiert: der Tarte Tatin nach Wolfgang Kuchler.
This recipe could be called Tim Tam Spread, Tim Tam Butter or even Tim Tam Ganache. Whatever you call it, it is delicious, easy to make and you need to make it now!
New York • Los Angeles
Was ist drin in unseren Lebensmitteln, welche sind gesund und wie erkennen wir sie? Tim Mälzer prüft Angebote, verfolgt sie zurück zum Hersteller und testet am eigenen Herd. Kritisch und übersichtlich erklärt er, wie wir am besten essen.
I will start this with a caveat, white is not the only colour of cabinet that people can choose from, but in this case it was certainly the right choice!
Originalrezept aus Kitchen Impossible Weihnachtsspecial: Das Maltesische Nationalgericht Timpana ist ganz einfach selbst kocht.
Original Rezept aus Kitchen Impossible: Tim Mälzer lässt seinen Kontrahenten Jan Hartwig in Dubai Ginger Chicken Curry kochen.
