Hungarian Food

In my last post, I told you the tale of the ephemeral love between Rigó Jancsi and Clara Ward, and how it gave birth to a cake which, all things considered, should…

Hungary has a rich history of cakes and pastries, which are sold in prestigious cafés and confectioneries throughout Budapest and beyond. Many historic establishments have survived to this day, and serve such…

Every year around Easter, I invariably muse that it would be nice to post an Eastern European lamb recipe on these pages, and then realize that lamb isn’t really eaten with any…

A long, long time ago, back in 2012, Daniel Humm’s roast chicken for two at the NoMad was all the rage in foodie circles, “talked about more avidly and incessantly than any…

You’ve probably never heard of Somlói galuska, and yet it is one of the Magyars’ favorite desserts. For some unfathomable reason, it doesn’t even appear on the menu at André’s Café. The…

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…

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‘…

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…

In Hungary, whether you’re at the market, at the train station, on the beach or just walking down a commercial street, sooner or later you will smell the bewitching greasy invitation of…

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…