Super tasty, traditional Hungarian savory strudel served up May 5-7 Cabbage Rétes (the middle one pictured above) is a favorite Hungarian flavor we discovered during our time in Budapest ten or twelve years ago. The strudel’s filling has just a few ingredients—cabbage, goose fat, salt, and pepper—but lots of flavor. Why goose fat? Geese are […]

                                          A world-class dessert handmade here in Washtenaw County Pecan pie is hardly hard to find—you’ll see one in nearly every American bakery, or at least on the menu in almost every roadside diner. The […]

Getting ahead of Rosh Hashanah’s arrival Ready to kick the New Year off in good form? Here’s a new apple babka from the Bakehouse, made specifically for this year’s celebration of the Jewish High Holidays. Babka is one more food that comes out of the culinary traditions of Eastern European Jews. I did not grow […]

A classic Hungarian “biscuit” for breakfast, lunch, or dinner Does anyone need a pogácsa? If you’re Hungarian, the answer is likely, “Yes!” While they’re little known here in the U.S., pogácsa are probably one of the most commonly served foods in Magyar culture. And if you’re not Hungarian? You still might want to have one—Mimi Sheraton lists […]

From the pages of our Zingerman’s Bakehouse cookbook, comes an ideal summer dessert for celebrating Independence Day, or any day. Tender homemade biscuits are the perfect partner for farmers market fresh berries or stone fruits, topped with whipped cream. Here’s the recipe! Sweet Cream Drop Biscuit Recipe Makes 12 biscuits 3 cups plus 2 Tbsp (440g)  All-purpose […]

Every year, the Library of Michigan and Library of Michigan Foundation (via a committee of librarians, retail booksellers, journalists, and readers) awards 20 books—both fiction and non-fiction—a place on the Michigan Notable Books list. This very special recognition goes to titles written about Michigan or the Great Lakes region by a Michigan author. We’re excited […]