Central European Food

Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.

I’m taking a Hungarian approach and serving my schnitzel with spaetzle, with the twist of adding celery root to the dough, and sautéing the pasta with chanterelles and scallions.

Discover the controversial history of these pancakes filled with veal paprika stew and sour cream, plus my own recipe.

Mulled wine is the official beverage of Christmas markets all over Eastern Europe. Discover my recipe and its secret ingredients!

One of Hungary’s most famous desserts, the Esterházy torta consists of flavored buttercream sandwiched between layers of an almond and meringue cake, iced with a white fondant glaze and decorated with a …

You can’t visit Hungary without eating pogácsas, and these little round biscuits go really well with alcohol. Try my cheese and pork cracking recipes at home!

Kolaches, a staple of Central Texan gastronomy, actually hail from Czech Republic! Discover the ultimate recipes for Czech koláček, with 2 different doughs and 5 different fillings.

A blind tasting of the entire Unicum product range, and three cocktail recipes: the Hungarian Spritzz, the Tokaji Unicum Puszta, and the Transzilvanian.

Bábovka, Czech Republic’s version of a Bundt cake, is an everyday cake. I’m making two versions here: one marbled sponge bábovka, and one bábovka made with whipped cream, raisins and Maraschino cherries.

In my last post, I presented my version of a traditional Czech roast duck, which wasn’t so traditional after all and omitted the red cabbage that usually accompanies the meat. Today, the…