This stew of peppers with tomato, onion, and paprika is one of the bedrocks of Hungarian cooking. It can be used in a wide variety of ways. Today I am using it with eggs and sausage to try to recreate the “Hungarian Eggs” which were a popular buffet item on our recent Viking River cruise Read More …
Spaetzle is real central European comfort food, and is a very easily made form of fresh egg pasta. This is the version I have made several times, since it uses chickpea flour and is therefore a relatively low glycemic form of pasta. The only real trick in making spaetzle is to have a way Read More …
Before Christmas in 1984, the New York Times published a great article entitled “Baker’s Half-Dozen Recipes: Cheesecake to Buche de Noel”. I made half of those recipes over the years, and the one which turned into a family tradition for Christmas was the Linzer Torte. This is a bit different from the usual Linzer Tortes Read More …