Hungarian Food

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…

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…

With my first deer now in the freezer, I need to come up with recipes for the whole beast. I made a great roast out of the hind leg last weekend (more…