tag:blogger.com,1999:blog-62789820687249076202026-10-25T01:07:53.037-04:00I'll show you what to cook and eat!Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.comBlogger464125tag:blogger.com,1999:blog-6278982068724907620.post-23712494565639056112026-10-08T08:58:10.638-04:002026-10-08T09:54:13.186-04:00

Is there such a thing as being a chili person? If there is, then I am one! I make chili at least once a month even in the summer months if I'm craving it. My go-to proteins are usually ground chicken, ground turkey, lentils, or when I'm craving the classic, beef. The deep flavor of good ground beef is incomparable. Besides the protein, there are three ingredients I think are key in cooking the

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-43565135262820776912026-09-23T14:34:10.206-04:002026-09-23T14:38:46.996-04:00

Whenever the last day of summer rolls around, I go into mourning. Every year summer goes by so fast that it feels like I barely got to know it or enjoy it. Although I do appreciate fall, the summer bounty of fruit and vegetables is what I'll miss the most. This year my pride and joy were fresh figs. I was lucky to get a continuous bounty of figs from my favorite fig farm all summer long. I ate

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-15515433631651680992026-09-19T14:09:01.177-04:002026-09-19T14:15:34.834-04:00

We called it sausage and peppers to the uninitiated, but lecsó is more than sausage and peppers, it's a harmony of flavorful late summer ingredients. At its simplest it's actually a pepper and tomato stew, specifically a paprika and tomato stew. By paprika I'm referring not to the powdered rust-colored spice but to the actual fresh yellow wax peppers (in Hungarian, paprika is the word for

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-19207070011639677042026-09-18T05:57:00.000-04:002026-09-25T04:07:35.181-04:00

It's funny the things you remember from your childhood. For me, I specifically recall all my favorite foods as well as the ones I disliked or outright hated. Szilvásgombóc fell into the category of foods I was apathetic about. I didn't hate them, but I also didn't love them or request them like other family members. I guess it was because the dumplings didn't fit my definition of dessert, but

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-88410729168983915332026-09-04T14:11:42.772-04:002026-09-05T03:52:16.810-04:00

I've always loved Mediterranean dishes, especially those from Provence. I even used to keep a jar of herbes de Provence in my cupboard for those occasions when I wanted my cooking to have that south-of-France flair. Now I just make my own blend! Probably one of the most famous dishes from the region is ratatouille, a homey summer vegetable stew. And now we all know about ratatouille thanks in

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-91100802886749898642026-01-01T12:00:00.121-05:002026-01-02T05:17:12.006-05:00

I don't consider myself a superstitious person, but for whatever reason when it comes to starting a new year, I suddenly become irrational. I look for signs and omens in the silliest things, whether it's an uninvited person knocking at my door or my taking down the trash on New Year's morning. These all count toward bad luck in the new year -- in case you didn't already know. When it comes to

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-50237127883216953432025-10-30T07:59:00.003-04:002025-10-30T08:21:22.456-04:00

As soon as Daylight Saving Time hits, I start to really feel the effects of the change in weather. Everything is a just a little colder, darker. Not only that, but visually we're bombarded with signs of autumn and winter. Supermarkets line their shelves with both Halloween candies and Christmas cookies. It's an unusual crossover time, this transition of the seasons, but it takes hold of me, and

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-39074220413022052012024-07-25T14:30:00.009-04:002024-10-06T09:02:43.576-04:00

The bounty of fruit every summer always inspires me to bake. However, baking pies and tarts requires some forethought, especially if you're making piecrust from scratch. However, crumbles and crisps can be assembled in mere minutes, with no planning needed. That's why I love these types of desserts. And, well, I also love them because I can top them with ice cream. There's nothing like a hot

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-43193378527341316792024-07-18T06:02:00.003-04:002024-07-20T06:52:08.974-04:00

Peaches are my favorite fruit—that's not to be questioned. And when they're in season, I'm always looking for different ways to enjoy them besides eating them as they are. Including savory ways, in fact. Combining them with tomatoes, in this case, was a no brainer for me. Both are sweet, juicy, and epitomize summer. I'm especially a fan of yellow and orange heirloom tomato varieties, such as

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-34443972106400016712024-06-13T12:28:00.001-04:002024-06-13T12:28:20.799-04:00

The most appealing aspect about Italian food is its simplicity. Just think about some of the dishes: A simple yet perfect spaghetti marinara. A mouthwatering  bistecca alla fiorentina with a final sprinkling of sea salt. A Caprese salad of sliced tomato, basil, and mozzarella with a drizzle of olive oil. Or that popular appetizer, one of my favorites—bruschetta. What could be more simple,

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-29920456134798960342024-05-30T10:47:00.002-04:002024-11-16T07:23:17.311-05:00

When I moved to Budapest five years ago, I was immediately surprised by the many Middle Eastern restaurants. In those first few months of living in the capital, I got a crash course in the cuisine just by tasting my way through all those eateries, many of which are centered in the seventh district within the former ghetto. The most popular dishes they serve are called meze, a selection of dips,

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-47957796784594428102024-05-09T14:08:00.008-04:002024-05-13T14:34:05.237-04:00

Summer isn't complete without iced coffee. Every year when the weather gets even remotely warm, I get a hankering to make cold brew. I love to make a big batch the night before to drink throughout the next day. But when I don't plan ahead, I don't have any cold brew to enjoy. That's when making a Shakerato is my fastest fix for iced coffee. This classic Italian caffè drink is made by shaking a

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-50516254755660224052024-05-02T10:40:00.000-04:002024-05-02T10:40:18.469-04:00

I always love trying new foods. When I first moved to Budapest five years ago, I was surprised by the presence of many Middle Eastern restaurants. I hadn't really been acquainted with the cuisine before, so I took it upon myself to try many amazing dishes. That's when I first discovered zhoug, a hot sauce from Yemen. It's often served alongside main dishes as a condiment for anyone who would

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-64085244369161156172024-04-18T12:55:00.008-04:002024-04-19T12:36:29.457-04:00

I love sushi, but I think the main reason I love it so much is because I love salmon. Whenever I've ordered sushi, I always choose the salmon maki, salmon nigiri, or sometimes even salmon sashimi when I feel like skipping the rice. And I also love bagels and lox for this same reason, i.e., the smoked salmon. Growing up near New York City, and then later living and working in the city, I got to

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-85607138827314768502024-04-04T11:54:00.001-04:002024-04-04T11:54:44.730-04:00

Körözött is the name in Hungarian, but it's also known as Liptauer in German. This cheese spread is famous throughout central and eastern Europe. I didn't know about it until 10 years ago when I had it as part of my breakfast at a cafe in Budapest. It was served among a cold plate of cured meats with fresh bread. I fell in love from the first bite. It immediately reminded me of the pimento

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-21319567504733306032024-03-29T06:48:00.006-04:002024-03-30T11:55:06.715-04:00

Eggs are some of the best forms of protein out there. I love them so much I eat four to five eggs for breakfast every morning. I usually have them fried or as an omelet, and sometimes hard-boiled. But deviled eggs are a special-occasion dish for me. So they're reserved for those holiday and family gatherings. My uncle was the "deviled egg" eggspert! Although in my Hungarian family we call them

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-12848997515895219702024-02-29T09:26:00.001-05:002024-02-29T11:50:51.987-05:00

I'd like to think everyone has that one recipe that they can cook at the drop of a hat, one that's easy to put together with a few pantry staples. For me it's my lemony shrimp with linguine. I call this my "back pocket" recipe, as it's something I can pull out of thin air when I need to cook a quick meal either for myself or unexpected guests. I always have a bag of frozen shrimp in the freezer

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-81399571437564434282024-02-22T11:25:00.002-05:002024-02-22T11:25:48.460-05:00

One of my go-to drinks in the wintertime is a classic hot toddy. I also love to drink it whenever I feel like I need something more than my usual herbal tea to wind down at the end of a long and tiring day. I have to say I'm partial to whiskey, so for me appreciating this drink is a no-brainer. I've made this drink with Irish whiskey, Scotch, and even Bourbon. Any of these options make a

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-46421832792951632622024-02-15T12:02:00.002-05:002024-02-15T13:32:07.969-05:00

Citrus fruits make winter all the brighter and more bearable. Honestly, the dark nights of winter can use some brightness! Not only am I eating my way through load of oranges this time of year to ensure I'm getting the most vitamin C possible, I'm also coming up with creative ways to use those gorgeous gem-like citrus fruits. I especially love grapefruits, blood oranges, and Cara Cara oranges

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-21827214508495951592024-01-11T11:12:00.004-05:002024-01-12T06:47:24.058-05:00

You know the saying "you don't miss something until it's gone"? Well, that's exactly what happened when I moved to Europe five years ago, when I discovered you can't get good peanut butter here. Now, I wasn't always obsessed with peanut butter, but I go through phases. For a few months straight I'll eat it almost every day, and then I'll go on a break. But here in Europe I couldn't experience

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-47795478694203112052024-01-04T12:06:00.001-05:002024-01-04T12:38:53.393-05:00

There's something so simple yet spectacular about Tuscan cuisine. Besides their famous steak, Tuscany is also know for their bean stews, which is why Tuscans are often called mangiafagioli (bean-eaters)! I love a good bean stew. Now combine that and a few other ingredients, like kale, and maybe some protein, like chicken, and you have a meal that's effortless, filling, and oh-so comforting,

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-34758491123598733862023-12-23T11:33:00.002-05:002023-12-23T13:57:58.985-05:00

As a kid my favorite breakfast was French toast. I loved those pillowy bites of eggy bread completely soaked with maple syrup. To get even more maple syrup into my French toast, I would split the fried bread lengthwise and just saturate it. Many years later, when I was old enough not to have to ask my mom to prepare French toast, I started experimenting with different types of bread, such as

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-34757289269471466432023-11-30T13:53:00.009-05:002023-12-02T01:23:17.173-05:00

It was just about one-and-a-half years ago that I discovered polenta on a trip to northern Italy. It was in Bergamo's Città Alta, sitting under a star-vaulted veranda in a restaurant named after the city's famous son and opera composer Donizetti, that I converted to cornmeal. It's funny because cornmeal is quite popular in Hungarian cooking, yet in my childhood my family never ate it. It took a

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-78470399021794130182023-10-27T07:19:00.004-04:002023-11-02T13:20:19.408-04:00

Butternut squash soup is the ideal soup for autumn. Maybe it's that orange color or the sweet flavor. Maybe it's the knowledge of the approaching cold weather that makes us crave it. There's a lot about it that's so appealing. But the fact is that fall wouldn't be complete without enjoying a bowl of butternut squash soup at least a couple of times. When it comes to cooking butternut squash

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0tag:blogger.com,1999:blog-6278982068724907620.post-32135544144670398302023-10-19T12:47:00.002-04:002023-10-19T12:48:57.326-04:00

I love granola! It's so versatile: You can enjoy it sprinkled on some yogurt, poured over with milk, or even as a trail mix for a hike. Funnily enough I didn't experience these joys of granola until I was out of college. Growing up in the United States in a Hungarian family, we sort of stuck to tradition when it came to the foods we ate. I didn't get to experience cereal until about middle

Joseph Erdoshttp://www.blogger.com/profile/05725376299346448801noreply@blogger.com0