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OCT 21, 2013 - Saveur

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Rhapsody in Red

Enlarge Credit: Todd Coleman I was standing in my Budapest kitchen amid bright red communist-era cabinets, miniature appliances, and mismatched pots and plates, poring over a recipe for stuffed peppers. It was from a tattered old Hungarian cookbook, the Móra Ferencné Szakácskönyv (Mrs. Ferenc Móra's Cookbook), which I'd bought at a used bookshop in Budapest. I spoke Hungarian pretty well and could read it too—or so I thought. "We are blanching the peppers," Móra wrote. Wait, how many peppers? For how long? "The stuffing is made in the same way as for stuffed cabbage, but you parboil the ... Read More

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