Goulash Sauce (and a Stew, Too)

When people think of Hungarian cuisine, the first dish that comes to mind is probably goulash (gulyás in Magyar). The real deal, however, is most likely different from what you think. In Cuisine of Hungary, George Lang warns us that a true gulyás should contain no spice other than paprika and caraway, and gives us the […]


Sweetbread and Chanterelle Tartlets

One of the things that first got me interested in exploring Eastern European cooking was the great potential for what high-end Hungarian cuisine could be. To help illustrate this, I adapted a recipe from Le Camélia in Bougival, France. We start with a trio of Hungarian ingredients: wild mushrooms, offals and paprika. Of course one might object that […]