Chalk it up to goulash. A bowl full of my grandmother’s simple goodness ignited a passion for spice that never wanes. She peppered chicken or beef with the freshest Hungarian paprika possible. The ...

In a heavy bottomed pot or Dutch oven, heat the oil over medium low heat. Add the onions, kosher salt, and water, and cook, stirring occasionally, for 7 minutes or until onions are soft and lightly ...

Spanish paprika does not work in these dishes — different chilies make it taste different from Hungarian sweet paprika. Certainly do not use smoked paprika (aka pimenton) if you want anything close to ...

Chalk it up to goulash. A bowl full of my grandmother’s simple goodness ignited a passion for spice that never wanes. She peppered chicken or beef with the freshest Hungarian paprika possible. The ...

Chalk it up to goulash. A bowl full of my grandmother’s simple goodness ignited a passion for spice that never wanes. She peppered chicken or beef with the freshest Hungarian paprika possible. The ...

Note: This recipe for what is essentially Hungary's national dish is adapted from "The New Classics Cookbook," by Saveur magazine. I've removed the suggestion of lard; canola oil works just fine. And ...

Chilly nights call for dinners that deliver both comfort and lasting satisfaction. Explore a flavorful collection of winter ...

Chalk it up to goulash. A bowl full of my grandmother’s simple goodness ignited a passion for spice that never wanes. She peppered chicken or beef with the freshest Hungarian paprika possible. The ...

Chalk it up to goulash. A bowl full of my grandmother’s simple goodness ignited a passion for spice that never wanes. She peppered chicken or beef with the freshest Hungarian paprika possible. The ...