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
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
Paul and I have always operated with the outlook that we, as owners and leaders, need the people who work here far more than they need us. If no one had ever chosen to work … Continued
What follows is a tribute to some of our most famous and best-selling dishes, the things that have helped to make Zingerman’s Zingerman’s over all these years. We have selected some of your favorite foods … Continued
