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 …
Category:
Recipes
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As I reported in a previous post, I went deer hunting earlier this month. While somebody who actually knows what he’s doing was driving the hunt, I was hiding in tree stands …
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In Hungary, raising geese is a centuries-old tradition, its secrets handed down from generation to generation. A whole bird is used to prepare all kinds of dishes: roasts, soups, and even fat …
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Achma is a kind of cheese lasagna found in the Adjara and Abkhazia regions, where the crisp top crust contrasts with the tender cheesy layers. Somehow, I’ve eaten more of it in Moscow than …
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Brynza, a cheese similar to feta, is made throughout Central and Eastern Europe. The word comes from brînză, Romanian for cheese. It’s an important component of Ukrainian, Moldovan, Romanian and Balkan cuisine, …
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There are some rare and amazing products to be found at the Union Square Greenmarket, if you go there early enough and get a little bit lucky. While I was buying a …
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I have a confession to make: I’m not very fond of beets. I can enjoy beet juice in cooking, and I’ve made the occasional beet risotto and beet pasta, but eating the …
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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 …
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Unbeknownst to most of us, maraschino cherries haven’t always been the overly sweet, rubbery, bright red mess we are accustomed to in our cocktails. You can read their fascinating history on Wikipedia, …
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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 …