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…
Category:
Hungarian Food
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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‘…
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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…
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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…
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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…
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Hungarian FoodMeatRecipes
Partridge Schnitzel and Meatball, Red Pepper Sauce, Corn and Zucchini
by FlorianHungary 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…
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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…
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Don’t let barbecue season lure you away from more gourmet food. There’s no need to wait until the next holiday season to eat foie gras! Washed down with some chilled dessert wine,…
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Up until the first world war, Hungary and Bohemia boasted several great estates for partridge shooting. Thousand of gray partridges were then exported to North America, making them one of the principal…
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DessertsHungarian FoodRecipes
Lúdláb Torta, or Death by Chocolate and Maraschino Cherries
by FlorianThere are a few famous Hungarian desserts (famous, that is, among those with an interest in Hungarian cuisine). The Dobos torta and its many layers. The Rigó Jancsi and its saccharine history. The Gundel…