Hungarian Goulash, Blood Sausage, Foie Gras and Pear Tartlets

Hungarian Goulash, Blood Sausage, Foie Gras and Pear Tartlets

Right. It’s the middle of the summer, 30 degrees outside (we’re using the metric system here, remember?), and here I am with my recipe for goulash, blood sausage, and foie gras, like it’s Christmas all over again. As you can imagine, I actually started working on this several months ago, but now you’ll just have […]

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Red Alert: Veal Cheek Goulash at Seäsonal

Red Alert! Random Eastern European dishes are invading our streets and restaurants! Should you duck and cover, or welcome the enemy? Seäsonal Restaurant & Weinbar, in Midtown West, is an Austrian restaurant. It is not owned by Kurt Gutenbrunner — an important detail, since New York City counts 10 or fewer Austrian eateries, and the KG-NY […]

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Hungarian Food - Lángos Goulash Burger

Hungarian Lángos Goulash Burger

When I published my recipes for lángos and goulash sauce, I promised that these were the building blocks for more complex dishes. The wait is now over, as today I present my own version of Korzo Haus‘ famous Korzo Burger. The Village Voice elected Korzo Haus “Best Burger Joint of 2011.” Now, thanks to Food Perestroika, you can reproduce and […]

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Venison Goulash and Potato Varenyky

With this recipe, I’m killing two old Eastern European birds with one stone. The combination isn’t just a gimmick, though; the two dishes actually work really well together! The venison goulash uses one of the forelegs of the deer I killed last season. This is not a Hungarian gulyás, but rather the kind of winter […]

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Restaurant Review: Korzo Haus

A note about my restaurant reviews: New York City counts many Eastern European restaurants scattered across the five boroughs, most of them ignored by restaurant critics and diners alike. I intend to visit as many as I can and report! From the outside, Korzo Haus just looks like another hole-in-the-wall located in a forgotten block of […]

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