Hungarian Cuisine - May 2021 (Vol. 45, No. 5)

In our latest issue, we also present a top model weighing a thousand kilos, a Charolais bull. Zoltán Kolonics explains why it's good to go to a pastry shop, and Imre Garger, who produces kékfrankos, testifies - in a heartbreaking interview - that happiness is simplicity itself. Which is not so easy to achieve. Our menu includes grilled sausages, pasta, green pea dishes, and special desserts. On our front page is a fun poppy seed pasta. The ancients called this stripes. That's what made the macs. But that's really a different story.