Lecsó (pronounced, if I have it right, “lehtch-o”) has been on my mind ever since we made that first trip to Hungary last fall to learn more about the country’s rich culinary heritage. It is … Continued
Typically, palmiers are sweet, crispy cookies baked in a shape said to resemble the foliage of a palm tree – hence the name. In the US, sometimes they’re called elephant ears. To make ‘em, you … Continued
One thing I can say for sure about visiting Hungary and taking up the cause of Hungarian cooking is that I’ve eaten more poppy seeds in the six months since we got back than I … Continued
Butter has a fairly low melting point – around 95°F. Shortening, on the other hand, melts around 118°F. It’s easier to make puff pastry with shortening because there’s less risk it will melt, eliminating the … Continued
As you’ll quickly be able to tell from either the headline or reading even half of what follows, I’ve got Hungary on my mind, and, increasingly, in my heart. What follows is just a taste, … Continued
Recently, I attended the puff pastry class at BAKE!, the baking school run by Zingerman’s Bakehouse. I learned a lot about how to make great puff pastry and what to do with it, and I’ll … Continued
