Tokaji Wine Review: Royal Tokaji Essencia 1999

During numerous trips to the Tokaj-Hegyalja region in Hungary, I’ve had the opportunity to taste hundreds of Tokaji dessert wines, and I’ve managed to build a small personal collection. With no great claim to being a sommelier, I will share with you my impressions about the wines, and stories about the people who make them. […]

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Tokaji Wine Review: Disznókő Tokaji Aszú 4 and 6 Puttonyos 2000

During numerous trips to the Tokaj-Hegyalja region in Hungary, I’ve had the opportunity to taste hundreds of Tokaji dessert wines, and I’ve managed to build a small personal collection. With no great claim to being a sommelier, I will share with you my impressions about the wines, and stories about the people who make them. […]

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Tokaji Wine Review: Árvay Hétfürtös Tokaji Aszú 6 Puttonyos 1999

During numerous trips to the Tokaj-Hegyalja region in Hungary, I’ve had the opportunity to taste hundreds of Tokaji dessert wines, and I’ve managed to build a small personal collection. With no great claim to being a sommelier, I will share with you my impressions about the wines, and stories about the people who make them. […]

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Tokaji Wine Review: Tokaj Classic Aszú 6 Puttonyos 2000

During numerous trips to the Tokaj-Hegyalja region in Hungary, I’ve had the opportunity to taste hundreds of Tokaji dessert wines, and I’ve managed to build a small personal collection. With no great claim to being a sommelier, I will share with you my impressions about the wines, and stories about the people who make them. […]

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Cherry and Pistachio Gratin with Cherry Kompot

During cherry season, try this yummy dessert that I’ve adapted from Silvena Rowe’s Feasts — though Rowe mentions getting it from Carmel Pince, “possibly the best Jewish restaurant in Budapest.” In other words, it’s far enough removed now that if you were to show this post to Carmel’s chef, he’d probably vehemently deny having created anything remotely like […]

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Tokaji Wine Review: Királyudvar Tokaji Pezsgő Henye 2007

During numerous trips to the Tokaj-Hegyalja region in Hungary, I’ve had the opportunity to taste hundreds of Tokaji dessert wines, and I’ve managed to build a small personal collection. With no great claim to being a sommelier, I will share with you my impressions about the wines, and stories about the people who make them. […]

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Tokaji Wine Review: Úri Borok Eszencia 2006

During numerous trips to the Tokaj-Hegyalja region in Hungary, I’ve had the opportunity to taste hundreds of Tokaji dessert wines, and I’ve managed to build a small personal collection. With no great claim to being a sommelier, I will share with you my impressions about the wines, and stories about the people who make them. […]

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Tokaji Wine Review: Királyudvar Aszú 6 Puttonyos 2000

During numerous trips to the Tokaj-Hegyalja region in Hungary, I’ve had the opportunity to taste hundreds of Tokaji dessert wines, and I’ve managed to build a small personal collection. With no great claim to being a sommelier, I will share with you my impressions about the wines, and stories about the people who make them. Királyudvar, which means the […]

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Veal-Stuffed Lardo “Ravioli” with Chanterelles and Corn Purée

Here’s a recipe that perfectly illustrates Food Perestroika’s mission. Its Eastern European character is visible in the ingredients and the preparation: with the Mangalica lardo, the chanterelles, the corn, and the faux ravioli, we’re somewhere between Hungary and Ukraine. And yet these elements have been rearranged into a new, original dish. The Mangalica breed of pig, […]

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Partridge Schnitzel and Meatball, Red Pepper Sauce, Corn and Zucchini

Hungary is a game paradise! Partridges (fogoly in magyar) are plentiful, for example, and they’re usually hunted in corn fields. This recipe combines the bird and its feed, with delicious results. The partridge is prepared two ways — as a schnitzel and a meatball. You can’t find Hungarian partridge for sale in the U.S., but […]

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