With both of my grandparents coming from the village of Gönc in Hungary, famous for its exceptional apricots, we take apricot dishes very seriously. This apricot dumpling recipe is one of my all-time favorites: close to my grandmother’s, yet so far from hers. 🍑

Let’s enjoy this amazing gift of our spring soil while it’s in season: the classic Hungarian asparagus soup. 🌱💛

Every time we come home from a holiday, I make this Hungarian classic one-pot first. Why? Because the fridge is almost empty, and potato paprikash is not only one of the best comfort foods in the world, it also needs just a handful of simple ingredients 🥔🌶️

Some dishes are simply recipes. Cholent is not one of them. For me, cholent is memory, tradition, comfort, and identity all in one pot. It’s the smell that slowly fills the house on Shabbat morning, the dish that sparks endless debates at the table, and something that feels deeply emotional long before the first bite.

or many people, cooking with goose fat feels like a forgotten tradition. But in Jewish kitchens across Eastern Europe, Schmaltz is still one of the most treasured ingredients you could have.

The only week in our lives when eating pizza for breakfast is totally acceptable is during Passover. 😄 Matzo can be boring, because we eat a lot of it during the Jewish holidays. But not after you master the perfect Matzo Pizza of your life. 🔥