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	<title>Taste Hungary</title>
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	<link>http://www.tastehungary.com</link>
	<description>Food, Wine, and Market Tours</description>
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		<title>Favorite Restaurants in Budapest</title>
		<link>http://www.tastehungary.com/2011/12/favorite-restaurants-in-budapest/</link>
		<comments>http://www.tastehungary.com/2011/12/favorite-restaurants-in-budapest/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 17:26:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Dining in Budapest]]></category>
		<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[In Budapest]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1816</guid>
		<description><![CDATA[We get asked all the time for restaurant recommendations, so here are a few of our favorite places to eat Hungarian food in Budapest. The dining scene in Budapest continues to evolve for the better. Higher quality restaurants run by creative and highly-skilled chefs and owners are (thankfully) becoming more prevalent. Still, it’s well worth taking the time to strategize about where you’ll eat to avoid wasting time and money on a dud. Reservations aren’t always needed (but are recommended), and for the most part Hungarians are pretty casual when dining out. While there may be less and less Hungarians dining out at the more expensive restaurants, if you’re coming to Hungary with foreign currency in your pocket you’ll find prices to be very moderate for the quality, portions, and dining experience that you get. Of course there are many more good restaurants than we&#8217;ve listed here, but this should get you started! Jó étvágyat! For much more on where and what to eat and drink in Budapest, check out my books: Food Wine Budapest (Little Bookroom) and The Food and Wine Lover’s Guide to Hungary (Park Kiadó). —Carolyn LUNCH PLACES / ´ETKEZDES Don’t leave Budapest without lunching at an [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Everything You Ever Wanted to Know About Tokaj…and Even More</title>
		<link>http://www.tastehungary.com/2011/03/everything-you-ever-wanted-to-know-about-tokaj%e2%80%a6and-even-more/</link>
		<comments>http://www.tastehungary.com/2011/03/everything-you-ever-wanted-to-know-about-tokaj%e2%80%a6and-even-more/#comments</comments>
		<pubDate>Wed, 23 Mar 2011 20:18:42 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Hungarian Wine]]></category>
		<category><![CDATA[Wine Touring in Hungary]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1459</guid>
		<description><![CDATA[Tokaj was the world’s first delineated wine region, and its wines are among the most historic in the world. Its unique techniques and classifications date back hundreds of years. Through the centuries thousands of people, from at least a dozen different ethnic groups, have been involved in the wine industry in Tokaj, all contributing to the widespread fame of Tokaj aszú. We might think these characters have disappeared with over time, but traces of them can still be found in today’s Tokaj, in the names of vineyards, cellars and street names. A recently-released book, Tokaji Wine: Fame, Fate, Tradition (Ambeli Press) by Miles Lambert-Gócs, has gathered an amazing amount of information (in English!) related to the long and adventurous history of the region, and the characters and wines that have made it the most important wine region in Central Europe. Lambert-Gócs, a Hungarian-American living in Virginia, has been researching the history and wines of Tokaj for more than 30 years. His book is an incredible compilation of data, more like an encyclopedia, of everything related to Tokaj, inlcuding people, vineyards, villages, wine making methods, grape varietals, and more. The book is divided into four main parts with a couple of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tamás Bereznay’s Greek Lemon Cake</title>
		<link>http://www.tastehungary.com/2010/07/tamas-bereznay%e2%80%99s-greek-lemon-cake/</link>
		<comments>http://www.tastehungary.com/2010/07/tamas-bereznay%e2%80%99s-greek-lemon-cake/#comments</comments>
		<pubDate>Fri, 16 Jul 2010 21:37:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking at Home]]></category>
		<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[Products]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1288</guid>
		<description><![CDATA[Görög Citromos Süti {Greek Lemon Cake} I have a pretty big collection of old Hungarian and Transylvanian cookbooks—both in English and Hungarian—which I love for the insight into the periods when they were written and the many recipes which are hardly prepared anymore. Most of the books, I have to say, are just decorations on my bookshelf since I have not had the patience to actually cook from them. I’ll compare several recipes from different cookbooks, but the recipes are brief to the point of being unusable. There are no cooking times or temperatures, and practically no description. The recipes are basically lists of ingredients, written for housewives who learned to cook from their mothers and grandmothers, lived at their stoves, and knew from the sight, smell, and feel when something was done. Even though I am a pretty good cook with a culinary school degree, I like my recipes to hold my hand more, especially when I’m preparing something I’ve never tasted or seen before. Recently I got two contemporary Hungarian cookbooks (which were lacking in my collection) which I couldn’t wait to get home and start cooking from. Author Tamás Bereznay is the chef at Budapest’s Karpatia Étterem [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Kovászos Uborka {Recipe}</title>
		<link>http://www.tastehungary.com/2010/07/kovaszos-uborka-recipe/</link>
		<comments>http://www.tastehungary.com/2010/07/kovaszos-uborka-recipe/#comments</comments>
		<pubDate>Sat, 10 Jul 2010 13:53:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[kovaszos uborka]]></category>
		<category><![CDATA[pickles]]></category>
		<category><![CDATA[summer]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1283</guid>
		<description><![CDATA[{Fermented Cucumbers} In Hungary, this hot stretch of summer in which the city empties and not much happens is known as cucumber season. The markets, of course, are also full of small, bumpy gherkins. With the gherkins, bunches of half-dried dill are sold, much stronger than the standard variety, with thick stalks and flowers. Many of cucumbers will get stuffed into three-liter jars with the dill (and sometimes garlic), covered with salty water, and topped with a piece of stale bread. The jars will be set in the sun on window sills or terraces in the city, or in the grass of a countryside garden. The yeast in the bread helps preserve the cucumbers through the process of lactic acid fermentation (the same process used for creating kimchi and sauerkraut). It takes about three days, and the pickles should still be slightly crunchy with a pleasant sour taste. They are often served with meat dishes, or just eaten on their own. I love them sliced and eaten with bread and good házi butter. Some people like to drink the juice, and in the old days, it was added to wine to make a sort of spritzer. As you can see in the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Meggyes Lepény {Recipe}</title>
		<link>http://www.tastehungary.com/2010/07/meggyes-leppeny-recipe/</link>
		<comments>http://www.tastehungary.com/2010/07/meggyes-leppeny-recipe/#comments</comments>
		<pubDate>Fri, 02 Jul 2010 12:55:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[At the Market]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[meggyes lepeny]]></category>
		<category><![CDATA[sour cherry cake]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1273</guid>
		<description><![CDATA[{Sour Cherry Cake} On my first visit to Hungary, shortly after Gábor and I met, we spent nearly two months eating, drinking, and traveling around the country. I loved being immersed in this new country, and taking in all of the new flavors and sights. I especially loved the cherries. On a short trip to Balaton we stayed at a panzió with a cherry tree in the yard, and we must have spent hours under (and in) that tree eating the cherries as fast as we could pick them. We somehow even managed to gather enough to fill a bag to eat on the train ride home. Ever since, when I think of summer in Hungary, I think cherries. And when I think cherries, I crave this cherry cake that Gábor’s mother bakes throughout the summer (and with home-canned cherries during the rest of the year). These days, the offerings at the market change so quickly. From one day to the next, it seems, the flats full of strawberries disappeared, and gave way to cherries—sweet cherries (cseresznye), sour cherries (meggy), and black cherries (fekete cseresznye), from all over the country. I haven’t yet seen any white cherries—which little old ladies [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>A Sparkling Future</title>
		<link>http://www.tastehungary.com/2010/06/a-sparkling-future/</link>
		<comments>http://www.tastehungary.com/2010/06/a-sparkling-future/#comments</comments>
		<pubDate>Thu, 24 Jun 2010 14:19:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Hungarian Wine]]></category>
		<category><![CDATA[budafok]]></category>
		<category><![CDATA[budaors]]></category>
		<category><![CDATA[sparkling wine]]></category>
		<category><![CDATA[szentesi]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1263</guid>
		<description><![CDATA[Winemakers can be an eccentric lot. József Szentesi, who makes wine in the Buda-Etyek region, has got to be one of the most eccentric. He is a self-taught winemaker, who has previously owned and run a restaurant, and sold produce. His passion is re-discovering old Hungarian grape varietals, some of which are hardly found anywhere but at the research institute in Pécs where he finds them. He cultivates them in his vineyards (which are mostly near Lake Velence) and then makes wine from them by hand (with minimal technology and no machinery in sight) in his Budafok cellar, sometimes in quantities as low as five liters. He constantly experiments with old varietals and techniques. His small Budafok cellar, which belonged to his father, is stuffed with containers of all sizes holding his experimental wines, some of which are quite exceptional. The fact that he produces wines made from unknown varietals like csóka, vörös dinka, porcsin, laska and fehér góhér is reason enough to head out to visit his cellar. But there is another reason to keep an eye on Szentesi. He also has a 2,000 square-meter cellar in Budafok (Hungary’s center for sparkling wine-making) where he has been quietly starting [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Eperleves {Recipe}</title>
		<link>http://www.tastehungary.com/2010/06/eperleves-recipe/</link>
		<comments>http://www.tastehungary.com/2010/06/eperleves-recipe/#comments</comments>
		<pubDate>Tue, 22 Jun 2010 08:42:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[strawberry soup]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1236</guid>
		<description><![CDATA[{Strawberry Soup} Cold fruit soups (hideg gyümölcslevesek) are a staple of summertime eating in Hungary. The best-known version is made from cherries (either sour or sweet), but fruit soup can be made from nearly any type of fruit. During the summer, restaurant menus in Hungary hold soups made from whatever is available in the market at the time—cantaloupe, watermelon, gooseberry, apricot, apple, peach, plum…you get the picture. There are a variety of ways to make the soup, depending on what type of fruit you use. Sometimes the fruit is cooked (in water or wine with some spices and perhaps lemon zest). Sometimes the soup is thickened with flour. Sometimes wine, cream, or milk is used. It is strawberry season now in Hungary, and strawberry soup is one of my favorites. It is also one of easiest to make since it requires no cooking. But the thing about cold fruit soup is that I usually would rather have it for dessert than as an appetizer. And I could even imagine having this soup, which is almost like a strawberry smoothie, for breakfast. We ate this soup with a few crumbled lemon balm leaves on top, but I was wishing that I [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Vienna&#8217;s Fashion District</title>
		<link>http://www.tastehungary.com/2010/06/viennas-fashion-district/</link>
		<comments>http://www.tastehungary.com/2010/06/viennas-fashion-district/#comments</comments>
		<pubDate>Wed, 16 Jun 2010 15:53:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[My Articles]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[shopping]]></category>
		<category><![CDATA[Vienna]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1212</guid>
		<description><![CDATA[When I first moved to Budapest in 1999 shopping was much more difficult than it is today—both for food and clothing. In those days many expats still made regular trips to Vienna to shop, and even basic items (contact lens solution comes to mind) were hard to find in Budapest. Now the many international specialty food shops; international clothing chains; and many, many malls make shopping remarkably easier. Far better than the malls, however, is discovering the growing number of local designers (the best place to do this is at the monthly WAMP design market, coming up on June 27th). But I still like to take the occasional day trip to Vienna, just a two-hour drive from Budapest. Inevitably, I spend most of my time at the Naschmarkt where you can shop, have coffee, shop some more, and then have drinks and dinner. Afterwards, I like to head over to my favorite Viennese neighborhood, the nearby 7th district, where the cafes spill out onto the sidewalks and every block holds at least one little quirky boutique. I recently wrote about shopping in the neighborhood, which is the city’s center of creativity. Here are a few shops that were left out of [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Where Everything is Made From Scratch</title>
		<link>http://www.tastehungary.com/2010/06/where-everything-is-made-from-scratch/</link>
		<comments>http://www.tastehungary.com/2010/06/where-everything-is-made-from-scratch/#comments</comments>
		<pubDate>Mon, 14 Jun 2010 11:57:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking at Home]]></category>
		<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[Life in Hungary]]></category>
		<category><![CDATA[My Articles]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[csirke paprikas]]></category>
		<category><![CDATA[cucumber salad]]></category>
		<category><![CDATA[galuska]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1209</guid>
		<description><![CDATA[It has been such an adventure exploring the food of Hungary over the past ten years. Still, after all of the restaurants and homes I&#8217;ve eaten in, some of my most memorable meals have been at the table at Gábor&#8217;s mother&#8217;s house. Undoubtedly, Kati néni has been the biggest influence to me in my quest to learn (and taste) all there is in Hungary. She is a perfectionist in the kitchen, and it was at her house that I learned how every Hungarian dish is truly supposed to taste when done right. I picked up lots from her by osmosis, just by hanging out in the kitchen, asking questions, and tasting. The best part: she takes special requests—something that four-year-old Anna is also learning—and asks us what we are in the mood for a few days before we go for a visit. And she always sends us home with a bag or two of home-cooked goodness. Read what I wrote about her cooking this week for Culinate. Also included with the article are my recipes for csirke paprikás and its traditional accompaniments, galuska and cucumber salad. &#8211;Carolyn]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Zöldborsó Főzelék {Recipe}</title>
		<link>http://www.tastehungary.com/2010/06/zoldborso-fozelek-recipe/</link>
		<comments>http://www.tastehungary.com/2010/06/zoldborso-fozelek-recipe/#comments</comments>
		<pubDate>Thu, 03 Jun 2010 10:53:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[főzelék]]></category>
		<category><![CDATA[market]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1192</guid>
		<description><![CDATA[{Creamed Green Peas} I wish I could tell you that I shelled these peas myself, but I didn’t. Now that peas (cukorborsó or zöldborsó) are in season in Hungary, most market vendors shell peas when they have a few minutes of free time, so they can sell them at a premium. I don’t know how I got inspired to make főzelék, a common vegetable dish in Hungary, when I saw these gorgeous freshly shelled peas (especially since I have never been much of a fan of the dish). Főzelék has no real translation (I usually translate it as “creamed vegetables” or “stewed vegetables”). I usually find the vegetables too overcooked and mushy for my taste, and the sauce to plentiful and bland. But my kids come home raving about the főzelék that they eat nearly every day at school, and there are a few different fast-food chains in Hungary specializing in the dish. So it clearly has many fans. It is quick and easy to make, and there are a few different ways to do it. The dish can be made of any type of vegetable, and essentially just involves cooking the vegetables in a bit of fat and water [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Király utca, Still a Work In Progress</title>
		<link>http://www.tastehungary.com/2010/05/kiraly-utca/</link>
		<comments>http://www.tastehungary.com/2010/05/kiraly-utca/#comments</comments>
		<pubDate>Mon, 31 May 2010 20:49:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[In Budapest]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[Budapest]]></category>
		<category><![CDATA[design]]></category>
		<category><![CDATA[Király utca]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1157</guid>
		<description><![CDATA[Király utca has come full-circle. Once a lively shopping street, after World War Two stucco crumbled from the elegant buildings and shops were nationalized. Over the past few years, galleries and design shops have slowly begun to make their way back to “King Street,” and some of the city’s coolest open-air drinking spots are within steps. In 2005 the street got a much-needed renovation. But the construction was shoddy, the sidewalks are falling apart, and some of the new buildings are hideous. The plan was to make Király utca a walking street, but it didn’t really turn out that way. Nevertheless, the designers and artists keep coming and Király utca is on its way to being the place in Budapest to shop for designer home furnishings. New places are constantly opening—surely a good omen—but it remains a work-in-progress. Király utca begins near Deák Ferenc tér and forms the edge of the Jewish quarter. Andrassy út is two blocks west and theatre-lined Nagymező utca and café-filled Liszt Ferenc tér intersect. VAM Design Center (Király utca 26) is the street’s largest gallery, occupying an entire building with a café in the covered courtyard surrounded by artwork hanging on exposed brick walls. The four-year-old [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Bodzalé {Recipe}</title>
		<link>http://www.tastehungary.com/2010/05/bodzale-recipe/</link>
		<comments>http://www.tastehungary.com/2010/05/bodzale-recipe/#comments</comments>
		<pubDate>Thu, 27 May 2010 10:19:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[elderflower juice]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1130</guid>
		<description><![CDATA[{Elderflower Juice} Elderflowers (bodzavirág), with their intoxicatingly sweet scent, bloom throughout the Hungarian countryside during the late spring. Like most Hungarian dishes, the first time I tasted elderflower juice was at my mother-in-law’s house in northwestern Hungary. When they are in season, she keeps a few batches of the juice constantly steeping in big bowls and jars, scooping it out with a ladle to serve all of the children (and adults) who love it. It disappears quickly. We picked a bag full of elderflowers last weekend in her yard before heading back to Budapest, where the fragrance perfumed the whole apartment for days. You don’t need many flowers to make a big batch of elderflower juice. When I have extra, I spread them on a baking sheet (preferably with a bunch of mint, if it’s around) to dry them. Keep the dried elderflower and mint mix in a tin, and it makes a wonderful tea (either hot or iced). Also, a sugar syrup made with elderflowers is great as a cocktail mixer. Bodzalé {Elderflower Juice} 5 liters (5 ¼ quarts) water 400 grams (2 cups) sugar 3 lemons, 2 juiced and one sliced 8 elderflower flowerheads In a small saucepan, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Home-Cooking In the City</title>
		<link>http://www.tastehungary.com/2010/05/home-cooking-in-the-city/</link>
		<comments>http://www.tastehungary.com/2010/05/home-cooking-in-the-city/#comments</comments>
		<pubDate>Tue, 25 May 2010 16:36:22 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Dining in Budapest]]></category>
		<category><![CDATA[My Articles]]></category>
		<category><![CDATA[Budapest]]></category>
		<category><![CDATA[étkezde]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=1109</guid>
		<description><![CDATA[On a nondescript street in Budapest’s seventh district—a neighborhood of run-down crumbling buildings—one of my favorite restaurants hides in plain sight in a storefront of an early-19th-century apartment house. There’s no wine list, the brown-checked tablecloths are smudged, and there are no frills (in everything from the service and the décor to the food and the menu). You may have to share a table if the place is packed (like it usually is), and English is non-existent. Kívánság Étkezde (VII. Alsóerdősor utca 36) serves the kind of home-style food that a village grandmother would prepare. Regulars come daily, and elderly neighbors socialize over steaming bowls of húsleves (consomme). In exchange for the simplicity, you won’t pay more than five or six euros for a meal. It is hardly the only place like this in Budapest. The best way to find one? Follow office workers on their way to lunch. This type of restaurant is known as the étkezde or kifőzde: usually a single room with less than a dozen tables and a frequently changing menu of traditional Hungarian dishes. They typically open for weekday lunch, and coffee and alcohol are seldom served. The idea is to eat quickly and surrender [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>I heart Etyek</title>
		<link>http://www.tastehungary.com/2010/05/etyek/</link>
		<comments>http://www.tastehungary.com/2010/05/etyek/#comments</comments>
		<pubDate>Thu, 20 May 2010 14:44:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Hungarian Wine]]></category>
		<category><![CDATA[Wine Touring in Hungary]]></category>
		<category><![CDATA[Etyek]]></category>
		<category><![CDATA[Etyeki Kúria]]></category>
		<category><![CDATA[Hernyák]]></category>
		<category><![CDATA[Rókusfalvy]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=936</guid>
		<description><![CDATA[I don&#8217;t know why it has taken me so long to appreciate Etyek, and the many lovely wines that come from its chalky soils. It produces some beautiful wines from some of my favorite grapes like pinot noir, sauvignon blanc, and zöldveltelini (better known as grüner veltliner). And best of all, it is close enough to Budapest (just half-an-hours drive) to make an easy day (or half-day) wine tasting trips. I&#8217;ve been living in Budapest for about ten years, and whenever I feel like making a trip to the Hungarian wine country for some serious tasting, I tend to look further (as I suspect many Budapesters do). It was a lovely meal and tasting at the small, and very classy, Hernyák Birtok that sealed the deal for me (read what I wrote about that meal a few months back on Chew.hu). Last weekend was the annual Etyek Cellar Festival, a weekend-long event that encompasses the whole town. We went, despite the cold and rain which kept most people away. The kids watched a hilarious puppet show (Hungarians have a real talent for those) and did arts and craft projects while we sipped wines from Kreinbacher (winemakers from all over the country [...]]]></description>
		<wfw:commentRss>http://www.tastehungary.com/2010/05/etyek/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Körözött {Recipe}</title>
		<link>http://www.tastehungary.com/2010/05/korozott-recipe/</link>
		<comments>http://www.tastehungary.com/2010/05/korozott-recipe/#comments</comments>
		<pubDate>Fri, 14 May 2010 19:28:17 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[körözött]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=940</guid>
		<description><![CDATA[{Liptauer or Liptó Cheese Spread} This happened to be one of the first Hungarian recipes that I ever made, long before I met my Hungarian husband. When I came across the recipe in a cookbook (I can&#8217;t remember which), it just seemed like a good way to start a meal. In Hungary, where the túró (curd cheese) is so fresh and abundant, it turns out way better than it did the fist time I made it in the US. Served throughout Hungary, as well as in Slovakia, Austria, and Northern Italy, this quick and easy spiced-cheese dip makes a fantastic hors d&#8217;oeuvre. The secret is not to add too much of any ingredient, but do tweak the recipe to your own taste. Serve as an appetizer with chunks of bread or spread on slices of pepper. Add some sliced sausage and a mix of fresh, raw vegetables, and it could make for a light meal. In Hungary, körözött is often spread on bread to make a open-faced sandwiches. Körözött {Liptauer or Liptó Cheese Spread} 250 grams (8.5 ounces) quark/farmer’s cheese (sheep milk or cow milk) (júh túró or tehén túró) ½ Small onion, minced 60 grams (2 ounces) Butter, softened [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Speaking in Tongues</title>
		<link>http://www.tastehungary.com/2010/05/speaking-in-tongues/</link>
		<comments>http://www.tastehungary.com/2010/05/speaking-in-tongues/#comments</comments>
		<pubDate>Fri, 07 May 2010 20:16:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Life in Hungary]]></category>
		<category><![CDATA[My Articles]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=952</guid>
		<description><![CDATA[One of the most entertaining (and mind-boggling) aspects of raising two daughters in Hungary has been watching them master two languages simultaneously. I wrote about it a few months ago in the Christian Science Monitor, and it continues to amaze me every day. In the beginning I worried that their English would suffer because they hear Hungarian all day at school, and I am their main link to the language, but it has not happened at all. They never speak to people in the wrong language, they recite rhymes in both languages, and they are very aware when they hear other languages that they do not understand. When the two of them play together I always wonder which language they will choose to play in that day (and what goes through their mind when they do) &#8230; I only hope some of it rubs off on me! &#8211;Carolyn]]></description>
		<wfw:commentRss>http://www.tastehungary.com/2010/05/speaking-in-tongues/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>The Amazing 8th</title>
		<link>http://www.tastehungary.com/2010/04/956/</link>
		<comments>http://www.tastehungary.com/2010/04/956/#comments</comments>
		<pubDate>Fri, 30 Apr 2010 21:00:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[In Budapest]]></category>
		<category><![CDATA[My Articles]]></category>
		<category><![CDATA[8th district]]></category>
		<category><![CDATA[Budapest]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=956</guid>
		<description><![CDATA[Like most people who have lived in a place for a long time (in my case nearly ten years), doing the touristy things can often get overlooked. Things like daily life can really get in the way. I seem to have done most of my sightseeing in Budapest on my first extended visit to the city, before I even moved here. And I seem to fill in the blanks whenever I have guests visiting. But the best thing about writing (for me) is that it keeps me out there, constantly exploring the city and the country, especially the non-touristy parts. Not being one for doing guided tours—I usually prefer to explore on my own—I was intrigued when I heard about Beyond Budapest, a small company which does specialized walking tours of Budapest&#8217;s 8th district. I&#8217;ve long-loved the 8th district, and now, it seems everybody does. What was once the city&#8217;s most dangerous neighborhood now holds boutique hotels, stylish bars and cafes, and a bunch of art galleries. The tour ended in the apartment of a Roma couple, where we were told to ask whatever questions we wanted. Beyond Budapest also does tours introducing the neighborhood&#8217;s contemporary art scene. Read what I [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>All Saint&#8217;s Day {Mindenszentek Napja}</title>
		<link>http://www.tastehungary.com/2009/11/mindenszentek-napja/</link>
		<comments>http://www.tastehungary.com/2009/11/mindenszentek-napja/#comments</comments>
		<pubDate>Mon, 02 Nov 2009 10:28:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[In Budapest]]></category>
		<category><![CDATA[Life in Hungary]]></category>
		<category><![CDATA[Budapest]]></category>

		<guid isPermaLink="false">http://www.tastehungary.com/?p=479</guid>
		<description><![CDATA[Although there are an increasing number of costume parties and events for children, Hungarians don&#8217;t really celebrate Halloween. And Halloween just isn&#8217;t Halloween without the trick-or-treating. Hungarians do celebrate All Saint&#8217;s Day, which is a way for them to honor their deceased loved ones. On November 1st, and the days leading up to it, they go to the cemeteries where their relatives are buried, clean the area surrounding the graves, plant flowers, and light candles. Some families will travel to several cemeteries around the country, if necessary, to be sure that the graves of their relatives are tended to. Last night we went to Kerepesi Cemetery—a beautiful cemetery where many of the most famous Hungarians are buried—where there were swarms of people, crossing guards to direct the pedestrians, and many vendors selling flowers and candles. Gábor noted that he hated this day when as a child his parents piled the whole family into the car, hauled them to Budapest to visit the cemetery, and then on to Jászberény for another cemetery. Once they arrived at the family graves, they took out their shovels and rakes, tended the graves, and always noted how the deceased &#8220;deserved to have lived better lives.&#8221; I can [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The Appetizer</title>
		<link>http://www.tastehungary.com/2008/07/the-appetizer/</link>
		<comments>http://www.tastehungary.com/2008/07/the-appetizer/#comments</comments>
		<pubDate>Thu, 03 Jul 2008 11:12:07 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[My Articles]]></category>
		<category><![CDATA[eating Hungarian style]]></category>
		<category><![CDATA[from the market]]></category>
		<category><![CDATA[in the press]]></category>
		<category><![CDATA[life in Budapest]]></category>
		<category><![CDATA[writing life]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/?p=223</guid>
		<description><![CDATA[The heat is back in Budapest, and lately it has been too hot to cook and too hot to walk to the market. But it&#8217;s not too hot to crack open a bottle of rosé in the evening, and to eat chilled cherry soup for lunch. Check out my guest posts on the Appetizer blog of the National Post (Canada). I first wrote about my  favorite things to eat in Budapest at this time of the year and then about  my favorite places to drink. &#8211;Carolyn]]></description>
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		<slash:comments>1</slash:comments>
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		<title>On Menus, Spelling, and Translation</title>
		<link>http://www.tastehungary.com/2008/06/on-menus-spelling-and-translation/</link>
		<comments>http://www.tastehungary.com/2008/06/on-menus-spelling-and-translation/#comments</comments>
		<pubDate>Sun, 22 Jun 2008 07:29:35 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[In Budapest]]></category>
		<category><![CDATA[eating Hungarian style]]></category>
		<category><![CDATA[life in Budapest]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/?p=215</guid>
		<description><![CDATA[In an entertaining article in the Washington Post last week by Jane Black she discussed how much spelling and grammar mistakes on restaurant menus bother her. Here&#8217;s her fantasy: I enter a restaurant, order and sweetly ask the waiter if I can &#8220;hold on to the menu&#8221; during dinner. Then, using a distinctive purple pen, I discreetly copy-edit the descriptions of the dishes. Caesar, not &#8220;caeser.&#8221; Shiitake, not &#8220;shitake.&#8221; Riesling, not &#8220;reisling&#8221; (though I&#8217;d quietly applaud restaurants that spell it wrong as long as the misspelling was consistent.) Black will be in trouble if she ever comes to Budapest, where the menu mistakes would be way too many to correct with her purple pen. Spelling mistakes on menus is something that has long bothered me also, although in Hungary I excuse the spelling mistakes because the people writing the menus are Hungarian speakers, not native English speakers. (Black excuses ethnic restaurants from her rant as well). In Hungary it&#8217;s the often hilarious menu translations which stand out more than the excusable spelling mistakes. One of the most memorable that I have come across was the &#8220;chicken make you slobber&#8221; at a Chinese restaurant. I assume that the menu writer meant [...]]]></description>
		<wfw:commentRss>http://www.tastehungary.com/2008/06/on-menus-spelling-and-translation/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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		<title>Balaton&#8217;s Best</title>
		<link>http://www.tastehungary.com/2008/05/balatons-best/</link>
		<comments>http://www.tastehungary.com/2008/05/balatons-best/#comments</comments>
		<pubDate>Sat, 24 May 2008 23:46:24 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[Travel in Hungary]]></category>
		<category><![CDATA[Wine Touring in Hungary]]></category>
		<category><![CDATA[Balaton]]></category>
		<category><![CDATA[Chew.hu articles]]></category>
		<category><![CDATA[Huba Szeremley]]></category>
		<category><![CDATA[Hungary]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/?p=200</guid>
		<description><![CDATA[We end up going to Lake Balaton at least once a year, sometimes more. But, I have to admit, I am not a big fan of the lake itself. I do love looking at it, preferably from the terrace of a restaurant, with a glass of wine in my hand. But, although I try every visit, I just don&#8217;t really like swimming in it. On our last trip there, about a month ago, I didn&#8217;t have this problem. Since it wasn&#8217;t swimming season, we just stuck to eating and drinking. I wrote about what we ate and drank at two great restaurants here on Chew.hu. And I&#8217;d just like to emphasize that a meal at Szent Orbán Borház in Badacsony (a restaurant owned by winemaker Huba Szeremley) in itself makes a trip to Balaton totally worthwhile. Definitely, it&#8217;s one of Hungary&#8217;s finest restaurants, and for what you get it&#8217;s a great value. Pictured above is one of the tables from the restaurant&#8217;s big patio, surrounded by Szeremley&#8217;s vineyards and the lake in the background (although it&#8217;s not very visible since it was a cloudy day).  A highlight of our meal at Szent Orbán was the  hidegtál (&#8220;cold plate&#8221;), which is [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Mangalica Madness</title>
		<link>http://www.tastehungary.com/2008/02/mangalica-madness/</link>
		<comments>http://www.tastehungary.com/2008/02/mangalica-madness/#comments</comments>
		<pubDate>Tue, 12 Feb 2008 19:40:53 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[In Budapest]]></category>
		<category><![CDATA[My Articles]]></category>
		<category><![CDATA[Chew.hu articles]]></category>
		<category><![CDATA[festivals]]></category>
		<category><![CDATA[Mangalica]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/?p=180</guid>
		<description><![CDATA[Since I&#8217;ve been living in Budapest I&#8217;ve been eating more pork than I ever have before in my life. And the pork here is great. It&#8217;s definitely the meat of choice, and meat from the Mangalica pig&#8211;a heritage breed that nearly died out during the Communist-era&#8211;is the choicest kind of pork. We happened to be in Városliget (City Park) this weekend when a Mangalica festival was happening. See what I wrote about it on Chew.hu. &#8211;Carolyn]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Cute Vintage Sausage Commercial</title>
		<link>http://www.tastehungary.com/2008/01/cute-vintage-sausage-commercial/</link>
		<comments>http://www.tastehungary.com/2008/01/cute-vintage-sausage-commercial/#comments</comments>
		<pubDate>Tue, 29 Jan 2008 13:22:45 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[Life in Hungary]]></category>
		<category><![CDATA[eating Hungarian style]]></category>
		<category><![CDATA[in the press]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[vintage Hungarian]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/?p=179</guid>
		<description><![CDATA[Robyn Lee over at Serious Eats posted this funny old Hungarian sausage commercial. If you&#8217;re really interested, check Lee&#8217;s post for the lyrics. And, here&#8217;s another for sour cream: &#8211;Carolyn]]></description>
		<wfw:commentRss>http://www.tastehungary.com/2008/01/cute-vintage-sausage-commercial/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>No, not even one drink&#8230;</title>
		<link>http://www.tastehungary.com/2008/01/no-not-even-one-drink/</link>
		<comments>http://www.tastehungary.com/2008/01/no-not-even-one-drink/#comments</comments>
		<pubDate>Wed, 23 Jan 2008 13:38:02 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Travel in Hungary]]></category>
		<category><![CDATA[Wine Touring in Hungary]]></category>
		<category><![CDATA[drink-and-drive taxi services]]></category>
		<category><![CDATA[drinking]]></category>
		<category><![CDATA[Hungary]]></category>
		<category><![CDATA[life in Budapest]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2008/01/23/no-not-even-one-drink/</guid>
		<description><![CDATA[If you&#8217;re out drinking, don&#8217;t even think about getting behind the wheel in Hungary. According to the new rules, any amount of alcohol is too much, and your license can be immediately seized if there&#8217;s any evidence that you&#8217;ve had even a drop. While there&#8217;s no reason to drive in Budapest anyway since the public transportation system here is so excellent, this can put a damper on going to wine tastings in the countryside. So, plan carefully! If you really do need to drive somewhere, luckily, there are lots of drink-and-drive taxi services (sofőrsegély) in Hungary. Here&#8217;s the drill: they will send a driver to pick you up (usually it takes at least 30 minutes to arrive, at least in Budapest) and then drive you home in your own car. Some companies in Budapest include the following&#8211;if you&#8217;re in the countryside, ask around and you&#8217;ll probably find one (and let me know if you find any good ones): After (Tel.: 06-30/600-6003) Alkony (Tel.: 06-20/940-4040) Argo (Tel.: 06-20/961-4675) AWD (Tel.: 06-30/331-3310) Ittasofőr (Tel.: 06-30/250-2000) Korona (Tel.: 06-20/999-3978) Sofőrsegély (Tel.: 06-20/950-5505) Vénusz női sofőrszolgálat (Tel.: 06-20/253-9899) &#8211;Carolyn]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Eating Like a Kid</title>
		<link>http://www.tastehungary.com/2008/01/eating-like-a-kid/</link>
		<comments>http://www.tastehungary.com/2008/01/eating-like-a-kid/#comments</comments>
		<pubDate>Tue, 22 Jan 2008 15:23:03 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Life in Hungary]]></category>
		<category><![CDATA[eating Hungarian style]]></category>
		<category><![CDATA[life in Budapest]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2008/01/22/eating-like-a-kid/</guid>
		<description><![CDATA[Our two year-old daughter has been eating solids since she was five months old and has gone through many dramatic food phases since then. In the beginning she loved plain yogurt, and sometimes ate two, or even three, at one sitting. And she hated milk. The one time that her aunt tried to feed her a spoonful of jarred baby food she spit it out. We never saw the need to buy commercial baby food when we could just make our own &#8220;real&#8221; food for her. In her first months of eating she was an obsessive eater, and when she was around one we had to start removing the food from the table, because she would just keep eating and eating. She has calmed down a bit, eats normal portions, and still has lots of foods that she really loves. I suspect that if we were living in America her food preferences might be a little different. We go to a lot of restaurants, and thankfully there are none of those horrible kids menus here featuring French fries, hot dogs, and fried chicken nuggets. Hungarians, it seems, are a lot more relaxed about feeding their children. She eats the same [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Hungary as a Top Culinary Tourism Destination</title>
		<link>http://www.tastehungary.com/2008/01/hungary-as-a-top-culinary-tourism-destination/</link>
		<comments>http://www.tastehungary.com/2008/01/hungary-as-a-top-culinary-tourism-destination/#comments</comments>
		<pubDate>Mon, 14 Jan 2008 21:30:31 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Travel]]></category>
		<category><![CDATA[culinary tourism]]></category>
		<category><![CDATA[in the press]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2008/01/14/hungary-as-a-top-culinary-tourism-destination/</guid>
		<description><![CDATA[Now is the time for 2008 trend and destination forecasts, and it seems that everyone is putting them out. One interesting one from the relatively new International Culinary Tourism Association cites Hungary (along with neighboring Slovakia) as one of the top &#8220;10 Culinary Destinations to watch for 2008&#8243;. This is what the list says: Hungary &#38; Slovakia &#8211; Hungarian wines are relatively unknown and most would agree, underrated. Slovakian wines are completely unknown outside the region. Both can be best enjoyed with the hearty and flavorful local cuisines. The other hot culinary destinations according to the list are: Singapore, Ontario, Barbados, Louisiana, Mexico, Western Cape (South Africa), Argentina, New Zealand, and Sweden. According to many tourism sources, culinary tourism is one of the hottest growing niche sectors. Naturally, I agree that Hungary deserves its place on that list. &#8211;Carolyn]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Budapest in Olive Magazine</title>
		<link>http://www.tastehungary.com/2007/12/budapest-in-olive-magazine/</link>
		<comments>http://www.tastehungary.com/2007/12/budapest-in-olive-magazine/#comments</comments>
		<pubDate>Sat, 15 Dec 2007 15:26:33 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Dining in Budapest]]></category>
		<category><![CDATA[My Articles]]></category>
		<category><![CDATA[Budapest]]></category>
		<category><![CDATA[Olive magazine]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/12/15/budapest-in-olive-magazine/</guid>
		<description><![CDATA[If you&#8217;re in a place where the BBC&#8217;s Olive magazine is available, my article &#8220;48 Hours in Budapest&#8221; was published in the January issue. In Budapest, it&#8217;s available with a very high mark-up (2,550 HUF!) at Bestsellers. The article includes food-themed recommendations for  a Budapest weekend. Download the article (pdf file) &#8211;Carolyn]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Wild Duck Móra Módra</title>
		<link>http://www.tastehungary.com/2007/12/wild-duck-mora-modra/</link>
		<comments>http://www.tastehungary.com/2007/12/wild-duck-mora-modra/#comments</comments>
		<pubDate>Tue, 11 Dec 2007 10:32:56 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Cooking at Home]]></category>
		<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[wild duck]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/12/11/wild-duck-mora-modra/</guid>
		<description><![CDATA[A few weeks ago while everyone else was eating turkey we ate wild duck. And as you can see in the photo on the left it was truly a wild duck, which someone had actually hunted and shot. The poor thing was even missing a leg. The duck weighed in at just under a kilo and we bought it on the lower level of the Central Market for astonishingly cheap (around 1,400 HUF). We didn&#8217;t plan on buying wild duck that day, and although we&#8217;ve cooked plenty of duck, neither of us had ever cooked wild duck before so we didn&#8217;t know where to start. After unwrapping the duck and seeing the pellet hole, I wasn&#8217;t feeling very prepared for cooking this duck, especially after reading this in one Internet recipe Most wild ducks are apt to have the flavor of fish and when on hands of unexperienced cooks are sometimes unpalatable on this account. Before roasting them, parboil them with a small peeled carrot put within each duck. This absorbs the unpleasant taste. I didn&#8217;t like the idea of parboiling it, but I also didn&#8217;t want a duck that tasted like fish. But as usual, Hungarian cooks aren&#8217;t as [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Tokaj in 2008</title>
		<link>http://www.tastehungary.com/2007/12/tokaj-in-2008/</link>
		<comments>http://www.tastehungary.com/2007/12/tokaj-in-2008/#comments</comments>
		<pubDate>Mon, 10 Dec 2007 13:13:53 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Travel]]></category>
		<category><![CDATA[Wine Touring in Hungary]]></category>
		<category><![CDATA[New York Times]]></category>
		<category><![CDATA[Tokaj]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/12/10/tokaj-in-2008/</guid>
		<description><![CDATA[Yesterday the New York Times published its &#8220;53 Places to Go in 2008&#8221; list and named Tokaj as number 52. Tokaj, Hungary&#8217;s most famed wine region, also happens to be my favorite part of the country. Not only does it turn out great white wines, but I think it of one of the most beautiful areas of Hungary.  Its centuries old stone wine cellars are covered in black &#8220;noble mold&#8221; and some stretch back several kilometers, forming virtual streets and mazes under the ground. Tokaj joins other destinations like Laos (number 1) and Libya (number 10) and the Northwest Passage (number 35) and Bogota (number 21). Prague is also on there at number 14. The Times writes: Backpacking wine tours? The Hungarian wine region of Tokaj is regaining its reputation for quality whites, especially wheat-colored dessert wines made from furmint grapes. The region&#8217;s winemaking was reborn after the fall of Communism. The Grof Degenfeld, housed in an old castle, even has a plush hotel that offers two-day packages starting at 191 euros, or $283 at $1.50 to the euro. But backpacking wine tours? Since when do backpackers book 2 day packages at plush hotels for $283? The Grof Degenfeld hotel [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Verjus from Weninger</title>
		<link>http://www.tastehungary.com/2007/12/verjus-from-weninger/</link>
		<comments>http://www.tastehungary.com/2007/12/verjus-from-weninger/#comments</comments>
		<pubDate>Mon, 03 Dec 2007 22:00:20 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Cooking at Home]]></category>
		<category><![CDATA[Products]]></category>
		<category><![CDATA[verjus]]></category>
		<category><![CDATA[Weninger]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/12/04/verjus-from-weninger/</guid>
		<description><![CDATA[I&#8217;m always on the lookout for new local products and Bortársasag* is often a good source for interesting products made by local wine makers (I&#8217;ve also been meaning to try their wine-stuffed chocolates for awhile). Recently they released verjus—which is the pressed, unfermented juice of unripe grapes—made by Austrian winemaker Franz Weninger. It&#8217;s a condiment that was commonly used in the 16th century, fell out of style, and then began reappearing in dishes in American high-end restaurants in recent years. Now, Weninger (who has wineries in Sopron and Villány as well as Austria) has begun producing it in Hungary for the first time this year. This picture doesn&#8217;t do justice to the pretty bright yellow color of the stuff (it&#8217;s hard to take decent photos when it gets dark at 4pm), which can be used as a meat tenderizer, in vinaigrettes, in sauces, or as a marinade. It&#8217;s sour and acidic, and can often be used for cooking in place of lemon juice. I had good intentions of researching some old recipes to find unique ways of using this little bottle of verjus, but it just ended up sitting around in my kitchen for weeks until I finally just dumped [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Austro-Hungarian Eats in New York</title>
		<link>http://www.tastehungary.com/2007/11/austro-hungarian-eats-in-new-york/</link>
		<comments>http://www.tastehungary.com/2007/11/austro-hungarian-eats-in-new-york/#comments</comments>
		<pubDate>Thu, 22 Nov 2007 20:57:11 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Travel]]></category>
		<category><![CDATA[media]]></category>
		<category><![CDATA[New York]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/11/22/austro-hungarian-eats-in-new-york/</guid>
		<description><![CDATA[If you&#8217;re in New York and are wondering where to head for Hungarian and Austrian fare, check out Gridskipper&#8217;s New York Tastes of Eastern Europe piece which has a handy run-down of the city&#8217;s options.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Markets as Museums</title>
		<link>http://www.tastehungary.com/2007/11/markets-as-museums-2/</link>
		<comments>http://www.tastehungary.com/2007/11/markets-as-museums-2/#comments</comments>
		<pubDate>Wed, 21 Nov 2007 21:02:35 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[At the Market]]></category>
		<category><![CDATA[In Budapest]]></category>
		<category><![CDATA[Budapest]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[New York Times]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/11/21/markets-as-museums-2/</guid>
		<description><![CDATA[The New York Times travel section last weekend was devoted to food related travel, and there was a nice piece by Mimi Sheraton about her visits to some of the world&#8217;s greatest markets and their cultural importance. I&#8217;ve always counted visiting markets as one of the highlights of traveling to new places, even more so than museums. Exploring a country&#8217;s food and shopping style gives you a fascinating peek into new cultures. I even love exploring grocery stores in new countries&#8211;with their funny packaging, languages I don&#8217;t understand, produce I might not often see, and products which I&#8217;m not sure what do do with or how to eat. Although when I&#8217;m traveling it&#8217;s always frustrating to see something that looks so good (or unusual) and all I want to do is take it home and cook it, but can&#8217;t because I&#8217;m staying in a hotel. Sheraton writes: &#8220;IT is a given that no serious traveler would forgo visits to museums, cathedrals, castles, monuments and legendary streets. Yet food markets deserve equally high billing on a must-see list. For as inspiring as the more standard sights can be, they do not rival the ebullience of modern-day markets and their colorful links [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Eating Hungarian in America</title>
		<link>http://www.tastehungary.com/2007/10/eating-hungarian-in-america/</link>
		<comments>http://www.tastehungary.com/2007/10/eating-hungarian-in-america/#comments</comments>
		<pubDate>Mon, 15 Oct 2007 20:05:45 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[Chew.hu articles]]></category>
		<category><![CDATA[Travel]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/10/15/eating-hungarian-in-america/</guid>
		<description><![CDATA[I haven&#8217;t had much experience sampling Hungarian food outside of Hungary, and the ones that I have had haven&#8217;t been memorable. I spend enough time in Hungary anyway so that when I leave the country I want to eat anything but Hungarian food. But Al&#8217;s Corner Restaurant, which I wrote about on Chew.hu, seems to be one place that would seem worth checking out. Does anyone know any good Hungarian restaurants in America or elsewhere outside of Hungary? Has anyone been to Al&#8217;s? &#8211;Carolyn]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Quinces in the Market</title>
		<link>http://www.tastehungary.com/2007/10/quinces-in-the-market/</link>
		<comments>http://www.tastehungary.com/2007/10/quinces-in-the-market/#comments</comments>
		<pubDate>Fri, 12 Oct 2007 12:44:14 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[At the Market]]></category>
		<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[Chew.hu articles]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[quince]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/10/12/quinces-in-the-market/</guid>
		<description><![CDATA[I picked up this lovely piece of quince &#8220;cheese&#8221; a few days ago from market. Read what I wrote about it on Chew.hu. Besides eating it with cheese and roasted meat, I&#8217;d love some suggestions for other ways to eat it! &#8211;Carolyn]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Village Voice: George Lang&#8217;s Last Meal</title>
		<link>http://www.tastehungary.com/2007/10/village-voice-george-langs-last-meal/</link>
		<comments>http://www.tastehungary.com/2007/10/village-voice-george-langs-last-meal/#comments</comments>
		<pubDate>Sun, 07 Oct 2007 12:13:59 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[George Lang]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/10/07/village-voice-george-langs-last-meal/</guid>
		<description><![CDATA[I just came across this piece from Nina Lalli&#8217;s column on the Village Voice&#8217;s food blog that quizzes foodie-type people on what their last meals would be. George Lang, who is undoubtedly the best internationally known personality involved in Hungarian cuisine, was the topic of the column on August 29th. Lang is the one who renovated and re-opened Budapest&#8217;s famous Gundel restaurant, and now runs New York&#8217;s Cafe des Artistes. He recounted his movie-like life in his autobiography, in which he wrote about dramatically escaping Hungary after his entire family was killed in the holocaust and then re-making his life in New York where he eventually became the first &#8220;restaurant consultant&#8221; after giving up plans to become a concert violinist. So, what would Lang choose for his last meal? He would prepare everything, and his selections would come from his past meal highlights. There would be &#8220;crisp chunks of sweet bread scented with a light vinaigrette sauce, served with truffled potatoes&#8221;; &#8220;huge Pacific oysters dipped in a Chinese version of barbecue sauce and then threaded on a skewer and cooked until they are almost crisp outside&#8221;; and a &#8220;hot pot with &#8216;blushing raw beef&#8217; to dip into a vinegar-spiked broth [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Pumpkin Seed Oil and Bread</title>
		<link>http://www.tastehungary.com/2007/09/pumpkin-seed-oil-and-pumpkin-seed-bread/</link>
		<comments>http://www.tastehungary.com/2007/09/pumpkin-seed-oil-and-pumpkin-seed-bread/#comments</comments>
		<pubDate>Mon, 24 Sep 2007 10:02:52 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Cooking at Home]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[pumpkin seed bread]]></category>
		<category><![CDATA[pumpkin seed oil]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/09/24/pumpkin-seed-oil-and-pumpkin-seed-bread/</guid>
		<description><![CDATA[This was a hot summer in Budapest and when we didn&#8217;t feel like cooking, our standard meal was a big tomato salad drenched in this deliciously nutty tasting pumpkin seed oil. The oil has a strong, distinctive taste which is probably acquired. I actually didn&#8217;t like it the first time I tried it several years ago, and since then I&#8217;ve tried a few other types of lower quality stuff that tasted nothing like this concentrated, dark green oil that we bought from a husband-wife team that makes the stuff near Lake Balaton*. They also produce walnut oil, honey and a few other artisanal products which they can be found hawking at various festivals in Hungary. Although a little of this pumpkin seed oil goes a long way, we managed to somehow finish an entire bottle of it (fortunately it&#8217;s supposed to be pretty healthy due to its high amount of polyunsaturated fatty acids). When the oil was gone, I was left with two bags of pumpkin seed flour that I had bought at the same time and decided to turn into bread because I couldn’t think of anything else to do with it. When I was in culinary school, my [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Best Hungarian Cheese</title>
		<link>http://www.tastehungary.com/2007/09/best-hungarian-cheese/</link>
		<comments>http://www.tastehungary.com/2007/09/best-hungarian-cheese/#comments</comments>
		<pubDate>Sat, 22 Sep 2007 13:05:25 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[At the Market]]></category>
		<category><![CDATA[Travel in Hungary]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Chew.hu articles]]></category>
		<category><![CDATA[Kecskemét]]></category>
		<category><![CDATA[market]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/09/22/best-hungarian-cheese/</guid>
		<description><![CDATA[Hungary isn&#8217;t known for its cheese, but this cheese that we discovered recently in Kecskemét proves that it does (and can) exist. Read what I wrote about it for Chew.hu. &#8211;Carolyn]]></description>
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		<slash:comments>0</slash:comments>
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		<title>An Indian Feast</title>
		<link>http://www.tastehungary.com/2007/09/an-indian-feast/</link>
		<comments>http://www.tastehungary.com/2007/09/an-indian-feast/#comments</comments>
		<pubDate>Sun, 16 Sep 2007 15:34:06 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Dining in Budapest]]></category>
		<category><![CDATA[Budapest]]></category>
		<category><![CDATA[Chew.hu articles]]></category>
		<category><![CDATA[Lucullus]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/09/16/an-indian-feast/</guid>
		<description><![CDATA[About two weeks ago we had a fantastic Indian meal with the Lucullus &#8220;gourmet club&#8221;, which organizes different ethnic-themed feasts at local restaurants every few weeks or so. We&#8217;ve been wanting to go to one for a long time now, and we will surely go to more. Read what I wrote about the meal for Chew.hu. &#8211;Carolyn]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Only in Hungary: Túró Rudi Ice Cream</title>
		<link>http://www.tastehungary.com/2007/09/only-in-hungary-turo-rudi-ice-cream/</link>
		<comments>http://www.tastehungary.com/2007/09/only-in-hungary-turo-rudi-ice-cream/#comments</comments>
		<pubDate>Fri, 14 Sep 2007 13:29:03 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Products]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[túró rudi]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/09/14/only-in-hungary-turo-rudi-ice-cream/</guid>
		<description><![CDATA[It&#8217;s starting to feel less and less like summer here it Budapest, and a few days have even been downright cold. This weather may manage to bring an end to one of my guiltiest recent habits&#8211;my daily fixes of túró rudi ice cream bars (or, more accurately, &#8220;Pöttyös Jégkrém&#8221;). The túró rudi, in case you&#8217;re unlucky enough to not be familiar with it, is probably the best mass produced Hungarian sweet that exists. It&#8217;s a bar made of sweetened curd cheese with a hint of lemon and coated in chocolate. When I discovered them on my first trip ever to Hungary I ate so many that I couldn&#8217;t touch another one for years. I&#8217;m not sure exactly when the ice cream bars first went on sale, but I noticed them at the beginning of the summer and couldn&#8217;t resist buying one (at least) every time I saw them in the ice cream case near thegrocery store checkout line. My neighborhood grocery store, which happens to be the worst in the city, keeps my túró rudi ice cream habit in check by frequently running out of these luscious ice cream bars in the familiar red dotted wrappers. In fact, they&#8217;ve been [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Szilvás Gombóc {Recipe}</title>
		<link>http://www.tastehungary.com/2007/09/plum-dumplings-szilvas-gomboc/</link>
		<comments>http://www.tastehungary.com/2007/09/plum-dumplings-szilvas-gomboc/#comments</comments>
		<pubDate>Tue, 11 Sep 2007 21:34:23 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[plum dumplings]]></category>
		<category><![CDATA[szilvás gombóc]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/09/11/plum-dumplings-szilvas-gomboc/</guid>
		<description><![CDATA[{Plum Dumplings} As I&#8217;ve already mentioned, plum dumplings are one of my favorite Hungarian foods. Plums are now flooding the markets, and I&#8217;ll be taking full advantage of them until they&#8217;re gone. Hungarians are passionate about these dumplings, and it&#8217;s easy to see why after you try one (or many). They combine salty and sweet, juicy plums and creamy butter. It doesn’t seem possible to eat just one or two of these things. They’re addicting and they always quickly disappear—if not the night they’re made, but for breakfast the next morning. These dumplings belong in the pasta (or tészta) category of Hungarian desserts, which means that they can be eaten as a meal in themselves or as a dessert following a light meal (but from what I&#8217;ve seen, they&#8217;re usually served as a meal, rather than a dessert). This recipe can also be made with apricots instead of plums, in which case they would be called barack gombóc. Apricots aren’t as juicy, however, which may be why plum dumplings are more common. Another possibility for when fruit isn’t in season is to stuff the dough with plum or apricot jam instead of the fresh fruit. These plum dumplings are especially [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Túrós csusza with lecsó {Recipe}</title>
		<link>http://www.tastehungary.com/2007/09/pasta-cheese-peppers-and-tomatoes-turos-csusza-with-lecso/</link>
		<comments>http://www.tastehungary.com/2007/09/pasta-cheese-peppers-and-tomatoes-turos-csusza-with-lecso/#comments</comments>
		<pubDate>Tue, 04 Sep 2007 23:02:46 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[lecsó]]></category>
		<category><![CDATA[túrós csusza]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/09/05/pasta-cheese-peppers-and-tomatoes-turos-csusza-with-lecso/</guid>
		<description><![CDATA[{Pasta with Curd Cheese and Stewed Peppers and Tomatoes} What can be better than pasta smothered with curd cheese (túrós csusza) topped with paprika-tinted pepper and tomato stew (lecsó)? It only requires simple ingredients, and I could eat it night after night (which I sometimes do when there&#8217;s a big batch of lecsó around). Recently, we made our most successful meal of túrós csusza with lecsó ever by upping the quality of all of the ingredients. Rather than using store bought pasta, we used rich, homemade, egg pasta that we bought at the market. Rather than using curd cheese from the grocery store, we also bought freshly made curd cheese at the market (which tastes nothing like the grocery store variety). Finally, we made the lecsó with just-picked peppers and tomatoes from the garden. Make lecsó now, while there are still lots of fresh peppers and tomatoes at the markets. And if you get so inspired, do as Hungarians do, and make an extra big batch of it for freezing or canning so you can enjoy it even when the fresh tomatoes are long gone. In Hungary curd cheese (túró) is common, and sold at every grocery store and tiny [...]]]></description>
		<wfw:commentRss>http://www.tastehungary.com/2007/09/pasta-cheese-peppers-and-tomatoes-turos-csusza-with-lecso/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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		<title>Szilva Lekvár {Recipe}</title>
		<link>http://www.tastehungary.com/2007/09/plum-jam-szilva-lekvar/</link>
		<comments>http://www.tastehungary.com/2007/09/plum-jam-szilva-lekvar/#comments</comments>
		<pubDate>Sat, 01 Sep 2007 11:53:24 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[plum jam]]></category>
		<category><![CDATA[szilva lekvár]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/09/01/plum-jam-szilva-lekvar/</guid>
		<description><![CDATA[{Plum Jam} Until last summer when I discovered how easy it is to make jam in my own kitchen, I coveted the jars of homemade apricot jam that my mother-in-law gave us. I worried about the gap between when our jar ran out and when we&#8217;d get a new one. Then I watched how she made her jam, and decided that there was no reason I couldn&#8217;t make my own. One big batch of jam can last the whole year (depending on how much you eat, of course, or how generous you are with it) and it&#8217;s rewarding to see all of your jars lined up, just waiting to be used. Lekvár is made from all types of fruits when they are in season, but apricot and plum are the most commonly made in Hungary. And now &#8212; since plums are cheap and plentiful at the markets &#8212; is the perfect time for making it. The Hungarian method of making jam is simple, and Hungarian cooks generally forego the complicated sterilization process and boiling the jars. They have no complicated canning contraptions and special canning jars. Rather, they save their ordinary jars throughout the year (ignoring the commonly held canning [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Sunflower</title>
		<link>http://www.tastehungary.com/2007/08/sunflower/</link>
		<comments>http://www.tastehungary.com/2007/08/sunflower/#comments</comments>
		<pubDate>Tue, 28 Aug 2007 08:46:01 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[books]]></category>
		<category><![CDATA[Gyula Krúdy]]></category>
		<category><![CDATA[Sunflower]]></category>
		<category><![CDATA[writing life]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/08/28/sunflower/</guid>
		<description><![CDATA[Like good Hungarian restaurants, it&#8217;s also hard to find Hungarian literature in English outside of Hungary. Even in Hungary the selection isn&#8217;t great (although if you&#8217;re in the habit of scouring the antikváriums you&#8217;ll occasionally come across some out-of-print finds). In America, fans of Hungarian literature (or readers who want an introduction to the relatively little known literature of Hungary) now have the chance to get acquainted with one of Hungary&#8217;s most beloved writers. The New York Review of Books* has just released one of Gyula Krúdy&#8217;s novels, Sunflower, in its Classics Series which aims to reintroduce out of print books or books that have fallen out of sight. Part of the reason Hungarian literature has been so little translated is the notorious difficulty of the Magyar language, and Krúdy is said to be one of the hardest of all Hungarian writers to translate. If you&#8217;ve never read any translated Hungarian literature, Krúdy&#8217;s Sunflower is a fine place to start. One more reason to read Krúdy: he writes beautifully about Hungarian food, and was known as a passionate gourmand who spent all he had on large quantities of good food and wine. That&#8217;s my kind of writer. Check out this [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>The Country Life</title>
		<link>http://www.tastehungary.com/2007/08/the-country-life/</link>
		<comments>http://www.tastehungary.com/2007/08/the-country-life/#comments</comments>
		<pubDate>Sun, 26 Aug 2007 16:20:38 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Travel in Hungary]]></category>
		<category><![CDATA[countryside]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/08/26/the-country-life/</guid>
		<description><![CDATA[This is the second summer in a row that we&#8217;ve left Budapest and headed to the Hungarian countryside for some falusi turizmus (or &#8220;rural tourism&#8221;) and we&#8217;re already planning our next trip. It was a fantastic week of total isolation spent in a tanya (peasant farm house) on the prairie, not far from Kecskemet. Though it was built just four years ago, the house we rented was constructed in the traditional style with wooden ceiling beams, a thatched roof, and mud brick walls. The only other neighbor, luckily not a close one, was the owners brother-in-law who ran a duck farm, had pet peacocks, and had his shotgun on his shoulder both times we saw him. We picked fresh vegetables from the owner&#8217;s garden in the evenings, and we had access to his homemade apricot pálinka (brandy) stored in the attic and his homemade wine in the cellar. While the Hungarian Great Plain is usually associated with producing massive quantities of undrinkable wine, this stuff was actually pretty decent (even more so when mixed with soda water). It was also the first time that I tasted kövidinka, a native Hungarian grape widely grown on the sandy plain. On the few [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Ten Things to Taste in Hungary</title>
		<link>http://www.tastehungary.com/2007/08/ten-things-to-taste-in-hungary/</link>
		<comments>http://www.tastehungary.com/2007/08/ten-things-to-taste-in-hungary/#comments</comments>
		<pubDate>Thu, 23 Aug 2007 13:18:25 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Hungarian Food]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/08/23/ten-things-to-taste-in-hungary/</guid>
		<description><![CDATA[Spend a few days here eating at Hungarian restaurants and you’ll quickly become familiar with the classic Hungarian dishes like chicken paprikás and gulyás (better known as goulash). But there&#8217;s lots more to eating in Hungary than those ubiquitous dishes. Here are some other of my favorite Hungarian specialties that you must try: A bar made of chocolate-covered curd cheese may not sound appealing, but the tasty túró rudi is one of the best-known Hungarian brands, and possibly the country’s most adored confection. Look for them in red and white spotted wrappers in the dairy aisles of grocery and convenience stores. You’ll never eat bland grocery store honey (méz) again after tasting the Hungarian single varietal honeys sold at the markets. The most prevalent varieties are acacia and lime blossom, but chestnut and sunflower honey are also commonly found. It may sound barbaric, but bone marrow spread on toast and sprinkled with salt, pepper, and paprika is an indulgence worth trying. Look for it on the menus of Budapest’s more traditional restaurants. Sweet Tokaj dessert wine gets all of the fame, but the dry and semi-sweet wines from Tokaj can also be phenomenal. Do sip some of the sweet stuff, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Summer at Fény utca</title>
		<link>http://www.tastehungary.com/2007/08/summer-at-feny-utca/</link>
		<comments>http://www.tastehungary.com/2007/08/summer-at-feny-utca/#comments</comments>
		<pubDate>Tue, 14 Aug 2007 16:17:21 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[At the Market]]></category>
		<category><![CDATA[Budapest]]></category>
		<category><![CDATA[market]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/08/14/summer-at-feny-utca/</guid>
		<description><![CDATA[One of the things I like best about living in Budapest is doing my shopping at the markets, especially in August when there’s so much good stuff there. My neighborhood market, the Fény utca piac, also happens to be my favorite market in the city. On some days old ladies come and set up tables to sell their farm-fresh eggs, as well as homemade butter, sour cream, and cheese. There are good butchers, especially the one who specializes in Mangalica pork and Hungarian Grey beef (two Hungarian heritage breeds that were in danger of extinction not too long ago but have made somewhat of a comeback since breeding efforts were revitalized). But, today my interest was solely with the late summer fruits and vegetables, some of which won’t be around for much longer. There’s a nice mix of vendors here selling stuff produced by independent growers and producers (opposed to those selling only the stuff that comes from Budapest’s wholesale market). I bought two tiny Ogen melons, which were too cute to resist. Almost like honeydews, these two tasty melons were less than 200 HUF ($1). Raspberries aren’t as plentiful (or as cheap) now as they were in July when [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>The Royal Cooks</title>
		<link>http://www.tastehungary.com/2007/08/the-royal-cooks/</link>
		<comments>http://www.tastehungary.com/2007/08/the-royal-cooks/#comments</comments>
		<pubDate>Sun, 12 Aug 2007 12:01:25 +0000</pubDate>
		<dc:creator>cbanfalvi</dc:creator>
				<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[Travel in Hungary]]></category>
		<category><![CDATA[countryside]]></category>
		<category><![CDATA[festivals]]></category>
		<category><![CDATA[lángos]]></category>
		<category><![CDATA[Nagyszakácsi]]></category>

		<guid isPermaLink="false">http://budabites.wordpress.com/2007/08/12/the-royal-cooks/</guid>
		<description><![CDATA[In Hungary there are food festivals to celebrate nearly every commonly used ingredient, from the humble onion to the walnuts that are essential to bakers. Last weekend was the annual food festival in the village of Nagyszakácsi, which translates as “master chef.” Legend has it that this is where all royal chefs in Hungary once hailed from. Generations of chefs were trained by their elders here and favored chefs were granted noble status. These days the only reminders of the village’s proud culinary past are the two tiny so-called museums holding old cooking equipment and folksy ceramics. It’s pretty much a one-street village whose claim to fame is this annual festival (which happens the first weekend in August). The Festival— In The Footsteps of Royal Chefs (Királyi Szakácsok Nyomdokán)—is a Renaissance festival complete with actors in costumes, elaborate food displays and sculptures, and music. But, it’s really all about eating, and eating in large quantities. The different sections of the village are devoted to different guest chefs and groups from neighboring villages who came to cook. The Nagyszakácsi locals made some fantastic rétes (strudel), a restaurateur from Transylvania brought her entourage and cooked up Transylvanian soups and stews in big [...]]]></description>
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		<slash:comments>2</slash:comments>
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