Would you like to bring a little spring into your kitchen and life in the winter? Here is a healthy, green, vegetarian, vegan, and gluten free soup that fits the bill and uses only a few ingredients.
I’ve had many successes and failures with bejgli. This traditional yeasted dough, filled with poppy seeds and ground walnuts, is very popular in many Central– and Eastern–European nations. The Hungarian Christmas is almost unimaginable without it.
Do you want a special and festive dinner? Roast a duck. Pineapple complements it beautifully both in terms of taste and visually.
Do you think mini quick breads are fun? I think so. They are perfect as gifts! The batter for this recipe is baked in three small loaf pans. You can have three gifts with one baking!
Taste of the tropics in the pancakes. Coconut, coconut milk, mango, and maybe lime syrup.
One of my favorite pastas is the traditional Hungarian cabbage pasta. In my childhood, I always ate it with sugar, but in these days sometimes I prefer the peppered version. I serve it as a second course after a hearty soup. It’s a perfect comfort food, especially on a rainy day.
“Have fun!” said my husband, as I headed to the precheck security line at SeaTac airport on a Thursday evening. I usually don’t fly alone, we like to have trips together, but this time I was going to have the weekend adventure on my own. It started immediately: I was pulled aside for a random check of my carry-ons, mainly my electronics. The tools of the trade. Everything was all right.
The recipe that follows is the way my mother used to prepare potato salad with mayonnaise and sour cream. It’s my favorite salad.
The signs were all there for some time: The article I read about them, their tasty baguette, which I bought in the Little Lago Grocer close to my school, and the crispy but not too buttery chocolate croissant – hiding bittersweet Valrhona chocolate – I ate from the selection of their morning pastries a friend of mine brought to a school meeting one day.
This is a tart which won’t disappoint you! Every time I baked it – whether for ourselves or for our friends – it was received with great enthusiasm. I adapted the recipe from Mai magyar konyha by Tamás Bereznay (the title translates into English, word-by-word, as Today’s Hungarian Cuisine).
After a short break in baking and blogging, I’m back in the kitchen, and sharing a recipe on this blog. Today’s morning treat is a simple scone served with my favorite jam from Emily Luchetti’s The Fearless Baker.