Easter is an important cultural and Christian tradition celebrating the resurrection of Jesus Christ from the dead. It is also linked to the Jewish...
Easter is an important cultural and Christian tradition celebrating the resurrection of Jesus Christ from the dead. It is also linked to the Jewish...
Hortobágy crêpes are considered as one of the most traditional Hungarian dishes, whose recipe was created for the Brussels World Fair in 1958,...
Stuffed cabbage can be called as one of the basic foods of the Hungarian cuisine, it has a big cult in the Hungarian inhabited regions, only stews...
Pork flank or dagadó in Hungarian belongs to those meats unfairly ignored that have only limited role in the kitchen. My aim is to change this...
Hunting has a long tradition in Hungary, the diversified and ample game population provides great possibilities for hunters nearly all year round....
Winter is the season of pig slauther in Hungary, the time when you wake up at the weekend to the noise of gas cylinders used to singe the pigs...
If I want to eat some pork dish, which is easy to make, not time consuming, but not pörkölt or paprikash, I often prepare this pork ragout. Contrary...
Stefánia meatloaf is the big brother of pork patties. It's prepared from a similar meat mixture, stuffed with hardboiled eggs, and instead of...
Liver is often avoided, but it can actually be very flavorful and enjoyable if it's cooked right. This offal is a rich source of various nutrients...
We Hungarians like to make challenging foods, layered dishes serve as a good example. Don't worry, their preparation doesn't call for professional...
We Hungarians love pork however it's prepared. It works like a blank canvas that compels you to unleash your creativity. The number of preparation...
Fasírt - this magical word can make any Hungarian heart throb. It's the king of canteens and everyday kitchens, an indispensable attendant of...
Today recipe is a delicious pork dish named after the Transylvanian town, Temesvár or Timisoara; it was part of the Austro-Hungarian Empire, now the...
Chicken paprikash can be called as the alpha and omega of the Hungarian cuisine, this classic dish is the highlight of Sunday lunches. It's one of...
There are several dishes in Hungary that are made in Bakony style, named after Bakony, the westernmost and largest member of the Transdanubian...
Transylvanian beef stew belongs to the large family of tokány, which is a kind of stew that doesn't contain paprika, seasoned with black pepper and...
Bácskai rizseshús is a simple pork or (in some regions) chicken stew cooked with rice. I usually use pork shoulder because it's fattier than...
Pork shank is unfairly undervalued in my opinion, its tough texture usually deters people from trying to cook it, albeit it can be juicy, tender and...
Brassói aprópecsenye literally means tiny roasts from Brasov; however, these "roasts" are in fact bits of pork fried up and served on a bed of fried...
In Hungary pork jelly or kocsonya is known as a main dish, usually cooked during the carnival season. As a Hungarian journalist said, kocsonya is...
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.