Contrary to other parts of the world, where breast meat is almighty, in Hungary the most popular parts of the chicken are thighs and drumsticks. It’s not by chance because those parts are more savory than the dry chicken breast. Thighs and drumsticks are usually breaded and fried, or simply … More
Tarhonya, this traditional Hungarian egg-based pasta can be considered the heritage of the nomadic lifestyle of past Hungarian sheperds: wandering across the steppes to graze the livestock required foods to be quick and easy to make. Dried pasta could be stored over a long period of time, and it was … More
The recipe of this apple soup has come down to us from my maternal great-grandmother. The apple is in pleasant harmony with the carrot and parsley root. It’s very important to choose a tart apple variety otherwise the soup will lose its character. It’s an easy-to-make soup, there is only … More
