The meaty, smoky, and paprika-infused flavor of the kolbász plays a crucial role in the overall dish, so many opt for thick Gyulai kolbász, while some prefer spicier varieties from the southeast of ...

This recipe originally appeared on The Nosher. Palascinata, Hungary’s take on the crepe, are slightly thinner than the French version, thanks to the addition of seltzer water — and perhaps ...

Now working in Austria, Chef Medgyesi specialises in traditional Hungarian food. Chef Mark Medgyesi from Hungary (left) and Chef Andreas Mensch, Executive Chef at Villa Rosa Kempinski at the ...