In many Hungarian meat recipes you start with a pörkölt, then you enhance this base to create a new dish. Such is the case with this popular one-pot dish called székelygulyás. Székely is an ethnic group of Hungarians in Transylvania (Romania) but the dish is not named after them.
If you need a quick and easy recipe for a summer dessert, you just found one.
In these days, you can often read that you should be eating baked goods made with whole wheat flour. Yes, but sometimes you just need a piece of delicious white bread.
In the early 20th century, the French writer Marcel Proust immortalized the humble madeleine in his novel Remembrance of Things Past (À la recherche du temps perdu). Madeleine is a French pastry resembling a tiny pearl which has a crumbly and light sponge-cake like texture.
According to the International Potato Center, an organization for agricultural research and development in Peru, “The potato is the third most important food crop in the world after rice and wheat in terms of human consumption.
After tasting the sample of the freshly baked upside down cherry cake our friend Kathleen gave us, I knew immediately I was going to bake it myself. Very soon. There were cherries in the fridge waiting for the perfect use.
Do you like crêpes as much as I do? These traditional Hungarian crêpes are my favorites, but sometimes I am short on time or not in the mood to fry them individually, especially in the morning. Or when it’s hot out there in the summer. Here is a version for those kinds of days.
It’s finally cherry season in the Pacific Northwest! After seeing the amount of Rainier and Bing cherries we received a few days ago in our Community Supported Agriculture (CSA) box, I knew immediately we wouldn’t just eat them in their natural form, but there would be baking with them as well.
Quinoa is always an excellent choice when you want to make a good grain salad. It cooks fast, it’s gluten-free, and you can make it as colorful and as tasty as you wish. Your imagination and creativity can truly shine when making a quinoa salad.
Get creative in your kitchen. How? Gather a few good quality ingredients from your pantry, fridge, and freezer, and throw them together. Experiment. Use your imagination.
Cleaning out the freezer, I found a few frozen plums. I immediately thought about making one of my favorite crumbles adapted from the 38th issue of Donna Hay Magazine.
A collection of international cake recipes from all over the world offering fascinating insights into their origins; this could be a short description of my newest cookbook, World’s Best Cakes by London chef Roger Pizey. The book has two extra perks for me: 1) the food photography was done by the talented Czech photographer Šárka Babická 2) it was a present from my son.