Direct to us from Jenn's Kitchen is a recipe for Hungarian Creamed Peas or "Borsofozelek."
Sarma: With Karin Schulz & Werner Fricker III
Sarma is a dish traditionally made on special occasions. Karin & Werner III share with us a recipe and a story about just such an occasion.
Goulash Ravioli – in the Kitchen with Jenn
The days are getting shorter, and the busy holiday season is coming up fast, so I decided to stock my freezer. I wanted something I could pull out and heat up quickly on a busy night but that would still satisfy us during the cold months. Goulash always sounds good on a cold night. It … Continue reading Goulash Ravioli – in the Kitchen with Jenn
Dracula’s Paprika Hendl and Slivovitz to Wash it Down, by Michael Fricker
"Ei Vant to Eat your Paprikash!" October brings the true beginning of the flavors of the fall. The popular culture heads towards Halloween with ridiculous use of pumpkin as a flavor in everything and anything. But for German-Hungarians, we crave a fall flavor more savory, warming, and spiced in a much more peppy way.
“Mutti, When Are We Ordering the Wurst?”, by Werner Fricker Jr.
Werner Fricker Jr. tells the tale of our favorite Hungarian Smoked sausage. Is this story the definitive end of that tale? Who knows, after all everything has an end but the wurst has two.
Two “Oma” Recipes, by Mike Stirm II
Two things I love in this world are my Oma and her cooking. Recently, I spent some with Anna Stirm learning how she makes two of her famous dishes.
An ‘Ode’ to Paprika, by Michael Fricker
You might just say we can't get enough of the stuff. I used to say, “Paprika makes everything better.” It was mostly tongue in cheek but when I really contemplate the idea there isn’t much, I can think of that it would not improve.
Goulash: “I knew it had to be good,” by Sasha Malofiy Jr.
One of my favorite meals is a traditional Hungarian goulash. There is nothing better than eating this delicious meal on a cold winter day.