(Note: This article was originally featured in Ari’s Best Foods of 2011, but the honeymoon is not over. Rozendal is an exceptional product.) These are truly one of the best new things I’ve tasted in … Continued
A year ago this fall we embarked on a long-term project to put together one of the best selections of Hungarian baked goods in the country. Three trips to Hungary, a whole lot of testing, … Continued
If you check with some of the most serious sardine lovers in the US ten years from now, and ask them to name the go-to spot to find their favorite forms of these delicious little … Continued
Sardines and anchovies are two foods that, at least in America, share a strange combination of fascination, scorn, passion and obscurity. Since you can go years without seeing an anchovy article or a sardine TV … Continued
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
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
