Have you heard of Erős Pista and Édes Anna? They are not living celebrities, but they are the brand names of the most popular Hungarian red pepper paste. Erős Pista (translates as ‘Strong Steve’)...
Cabbage in tomato sauce is one of those divisive canteen foods in Hungary, which either appeals to you or gives you the shivers. However, homemade version may have a surprise in store for those...
This carrot stew is an old family recipe, we often cook and usually serve it with boiled pork (it can be a delicious sidedish after a pork bone stock). The only seasoning used in...
Easter is coming, so it’s time to share the recipe of prepared horseradish. In Hungary horseradish is an inevitable part of the Easter menu, boiled ham can’t be served without this condiment. Stores offer...
We Hungarians can make stew from almost anything, mushroom is no exception. Packed with a ton of essential vitamins and minerals, mushrooms make for an excellent addition to your diet, adding flavor to many...
If you are looking for a nutrient-packed, but no-fuss dish, this lentil stew can be a good choice for a hearty lunch or dinner. It’s a great way to fill up without having to...
Zucchini is one of my favorite vegetables (it’s technically a fruit because it comes from a flower) to plant in our garden, it grows like crazy and we always have an abundance. Zucchini is...
Spinach, this leafy green vegetable that originated in Persia is considered very healthy as it’s loaded with nutrients and antioxidants. Despite its health benefits most of the Hungarians aren’t on friendly terms with this...
Lecsó is a simple stew of glorious vegetables, the perfect example of a dish that is truly way grander than the sum of its ingredients. The traditional lecsó consists of only 3 ingredients: onion,...
In Hungary main meals are often (or rather always) served with pickled vegetables. Cucumber, beet root, water melon, stuffed peppers or csalamádé – they are all splendid and make any meat dish lively. Mixed...
Dill is one of the most characteristic herbs of the Hungarian cuisine. Due to its tangy taste and fragrance this herb has two groups of fans: those who are enthusiastic about it and those...
Bálmos is an old Transylvanian dish, a kind of polenta made from coarsly ground cornmeal, bacon and sheep milk cheese. It was originally prepared with fatty whey, a byproduct of the manufacture of cheese....
Braised red cabbage is the obligatory side dish of duck and goose roasts in Hungary. There are a number of ways to cook red cabbage but the most common is to braise it. It...
Due to its attractive deep green colouring and crinkly leaves savoy cabbage popularity has never waned. Savoy cabbage is a very versatile brassica, its flavor is mild and earhty, and the leaves are tender...
Paprikás krumpli is a typical homemade dish, you can’t eat it in restaurants. It takes only 25-30 minutes to prepare this great stew, so it’s ideal for summer cookouts. It can be cooked on...
Cauliflower is usually considered a winter food, but thanks to greenhouses this great vegetable is already available whole year round and it deserves a spot on your table. In Hungary you can eat cauliflower...
