GastroKitchen Archívum

What to cook, where to eat? – Simple tips for the spring from Zsani Budai

At last we see the light at the end of the tunnel. I grew up in the countryside where long, cold winters were only natural for me, but I’ve never had to cope with such winters in Budapest. I admit that this season has its merits as well, but I’m out and out a summer

Royal breakfast, or in search of the perfect sausage sandwich

When it comes to sausage, it most probably conjures up the image of the heavily spiced version known and used in our country. It’s a real “heavy” foodstuff which one doesn’t simply cut a few rounds off to add in a sandwich. Let’s forget about this variant for the time being and instead of the

How did this tradition of the goulash begin and what should we do about it? – Legacy or opportunity?

“I ate the best goulash soup in Szentlőrinc, outdoors at Miklós Szemere’s target practice festivities. It was made from four different kinds of meat, sirloin, loin, roundtip roast and steak. There was no need for any flank steak, brisket or bones. Yet there was a time when one could also purvey a fine goulash soup

Be the smoker king! – Everything about barbecue part 2.

With the coming of spring more and more people take out their barbecue kits because it’s great to grill meat, but it’s awesome to barbecue them. In our previous article, we showed you the difference between grilling and BBQ. We also showed you what type of oven to buy and what kind of firewood you

You should do it this year! – Everything about barbecue

One thing’s for sure if we’re talking about barbecue. It’s not a genre where we just decide to hold a barbecue on the weekend because the weather’s good. It’s more complicated than just going to the store for some meat and throwing together a lunch with what we have at home. Of course, we can

Actress with a wooden spoon – Mariska Vízvári’s surprising solutions from the turn of the century

“Heavily salt an old hen on the inside and out…” This is the opening phrase of Mariska Vízvári’s Hundred specialties cookbook released in 1914. Anything goes! Not only do we respect the talent of the lifetime member of the National Theatre we also respect her exceptional cooking skills. Her every gesture was unique and her

The perfect foreplay: paté with toast

People today are not as fond of paté as they used to be, they think of it as a retro hit. But it has tremendous potential. Many think that paté is made from cheap leftover meat, but it’s a much more sophisticated food. Preparing it is a very complicated and is best left to professionals.

History in the kitchen – We found the three most exciting Middle Eastern restaurants in Budapest

The refugee crisis is the most divisive and the most passionate topic these days. I’m really tired of all the debate and I imagine I’m not the only one. These past few years I’ve dedicated a big part of my free time to my hobby which is to get as many people as I can

Helló gastroguide olvasó!