About Me

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As your guide to Hungarian cuisine, I’d like to introduce myself. My name is Maria, and I was born in the rolling hills of Northeast Hungary. While I grew up in the city, both sides of my family hailed from the countryside. We also had a “weekend garden” on the outskirts of town, where I spent countless weekends as a young girl learning about vegetables, fruits, herbs, flowers, gardening, and foraging. I often roamed the fields behind our garden with my mother, gathering flowers, herbs, and mushrooms.

My mother grew up in a nearby village with a history that dates back to the 12th century. She had moved there from a settlement nestled in the rolling hills of the Bükk Mountains, bringing with her a treasure trove of old stories and traditions. Many weekends, while my dad worked shifts, my mother and I would spend time together cooking or baking. She shared vivid tales of her childhood, village customs, beliefs, and traditions that connected me deeply to our cultural heritage.

My father was born in the Lake Balaton region but spent his formative years in the Tokaj Wine Region. He, too, had plenty of stories about his childhood—roaming the hillsides and visiting relatives who lived nearby. Together, our family spent many weekends traveling and sightseeing across Hungary. I consider myself fortunate to have explored so many museums and natural wonders within my homeland.

Growing up in the 1980s was a wonderful experience, but my heart yearned to see the world. After finishing college in Hungary, I had the opportunity to spend a year in America. By chance, I landed at a university in Western Pennsylvania. Its rolling hills and vibrant ethnic communities felt like home almost instantly. As the year progressed, I realized I didn’t want to leave. I transferred into a master’s program, completed it, and then pursued a second master’s degree. During that time, I met my husband, and two years later, we got married.

For the past 27 years, I have lived in Western Pennsylvania and still love it as much as I did when I first arrived. While the people and the landscape made me feel at home, the food was an entirely different story. I struggled to match the flavors and ingredients of Hungarian cuisine when cooking, and when eating out, I found many dishes to be bland. Being a student, initially, I relied on cheap commercial food that used lots of additives to taste good and allowed me to stay within my college budget. Later, I discovered more flavorful options like spicy chicken sandwiches, bacon-laden fettuccine Alfredo, pizza, and spaghetti. However, by my 30s, my health began to suffer, which served as a wake-up call.

Determined to reclaim my health, I adopted a home-cooked, anti-inflammatory diet. This marked the beginning of my journey back to my Hungarian roots. I experimented with recipes, working tirelessly to recreate the flavors I missed so much. After months of trial and error, I developed a repertoire of dishes that even my husband enjoyed. Once my health was back on track, I transitioned fully to traditional Hungarian cooking while incorporating elements of other cuisines I’d come to love, such as Italian, Thai, Chinese, Mexican, and American.

My mother, an amateur painter with a keen sense of color, taught me the importance of balance and harmony. She believed that mixing a color even slightly wrong could ruin an entire painting. I apply the same principle to my cooking, curating flavors that replicate the dishes I learned from her, my aunts, and favorite restaurants in Hungary.

Through this platform, I hope to share a slice of my culinary heritage with you—whether you have Hungarian roots or are simply here in search of a delicious recipe.