Explore Hungarian Food, Hungarian Cuisine, and more!

Tastes of Hungarian gastronomy... http://www.edelland.com/hu/gasztronomia-del-alfold/category/magyar-izek-vilaga-del-alfold.html (HU) http://www.edelland.com/en/gasztronomia-del-alfold/category/magyar-izek-vilaga-del-alfold.html (EN) http://www.edelland.com/de/gasztronomia-del-alfold/category/magyar-izek-vilaga-del-alfold.html (DE)

Tastes of Hungarian gastronomy... http://www.edelland.com/hu/gasztronomia-del-alfold/category/magyar-izek-vilaga-del-alfold.html (HU) http://www.edelland.com/en/gasztronomia-del-alfold/category/magyar-izek-vilaga-del-alfold.html (EN) http://www.edelland.com/de/gasztronomia-del-alfold/category/magyar-izek-vilaga-del-alfold.html (DE)

HUNGARIAN CHEESE LATKES

Give the good old pikelet a makeover! Latkes are the pikelets Hungarian cousin, a little more dense and great served with whipped cream and cherry jam.

Onion cream soup with red onoin of Makó served in bread! It doesn't matter where are you from, if you eat it, you feel like in mama's kitchen!

Onion cream soup with red onoin of Makó served in bread! It doesn't matter where are you from, if you eat it, you feel like in mama's kitchen!

Hungarian Vanilla Custard Squares: Magyar Krémes

Enjoy this classic Hungarian Vanilla Custard Square - KREMES. My absolute all time fave. Thank you for posting!

Hungarian American Cook Book - Vintage Cookbook

Hungarian American Cook Book - Vintage Cookbook

Hungarian Recipes, Hungarian Food, Hungarian Cuisine, Antique, Cook Books, Hungary, Printable, Cookbook Recipes, Originals

Hungarian Sausages made of Mangalica pig. It's delicious and has very little fat content.

Hungarian Sausages made of Mangalica pig. It's delicious and has very little fat content.

Hungarian Potato Bake 1975 Recipe

Hungarian Potato Bake 1975

Another recipe from Mom's "The Collector's Cookbook, Harvest Vegetables" -- Woman's Day Kitchen Sounds tasty to me!

Hungarian foie gras: The traditional egg-custard dish gets its Nadaman twist with goose foie gras. Only A-grade foie gras is used, which means no blood residues can be left inside. “This would take away from the natural flavor,” says Mr. Yoshida, who sources the ingredient from Hungary, the second largest producer of duck and goose liver in the world.

Foie Gras in a Tea Cup

At Tokyo's Nadaman, Takahiko Yoshida prepares a foie gras egg custard with black-truffle sauce.

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