We fry everything - March 12. 2022. 10 am Central


Hungarian people love fried food. Not from fast food chains! We make them or order them in restaurants, freshly made from scratch. I am not proud of this one, but growing up, most Hungarian restaurant's only vegetarian option was fried veggies or fried cheese.


So bring some of your favorite ingredients and let's fry! 


  • Bécsi szelet is fried meat, usually pork loin or pork butt. Borjú bécsi is made of veal.
  • Chicken: boned, skinned slices or whole pieces are all good.
  • Liver: pork, chicken, veal, beef. They are all delicious.
  • Fish: fried carp was a traditional Christmas dish at my grandparent's table. 
  • Cheese: bring your favorite cheese. (Fried Camembert with blueberry jam is a real treat.)
  • Potatoes: Cut different shapes to make French fries or chips.
  • Veggies: zucchini, cauliflower, mushrooms


I will only make some of these during class, as we couldn't possible eat them all. 


Class fee is $40

Please check the date before registering, registration is refundable only until 15 days before class.

Your recipes and the registration code will be sent to your email address two weeks before class. Please check your spam folder if you don't receive them.

Hungarian Heritage Cooking and Baking Classes


I teamed up with Magyar Marketing to create a Hungarian Heritage class series. We are cooking and baking some Hungarian favorites together via Zoom, while sharing tips, tricks and our stories. 


These are  live, interactive online classes via Zoom. To protect participants privacy and encourage participation, these classes are not recorded.


Online registration is required for all classes.​ The registration is per device. Friends and family can get together to share this experience.

Name of participant
Phone number
Name of participant
Phone number

Cooking series 2022/1


We start 2022 with a cooking series. Classes can be purchased individually or as a series for some savings. The series registration fee is $105.

Please check the date before registering, registration is refundable only until 15 days before class.

Your recipes and the registration code will be sent to your email address two weeks before class. Please check your spam folder if you don't receive them.

Previous classes in this series


These are the passed classes of this series. If you are interested in taking these, please send us a note. If there is enough interest, we are happy to schedule them again. These classes are also available to reserve as a private class.

Name of participant
Phone number
Name of participant
Phone number

Get prepared for the party - February 5. 2022. 10 am Central


This month, I will show you a collection of my favorite recipes that I can prepare the day before. When I host a party I don't want to be exhausted by the time my guests arrive, so I prep as much as I can ahead of time. This class will cover some of my favorite recipes for this purpose:


  • meggyleves cold sour cherry soup
  • kolbászos karaj pork loin stuffed with Hungarian sausage
  • stefánia fasirt meatfoaf with hard boiled eggs
  • mayo salads (tojássaláta, francia saláta, majonnézes kukorica)
  • tiramisu an Italian dessert to impress your friends and save time


Class fee is $40

Please check the date before registering, registration is refundable only until 15 days before class.

Your recipes and the registration code will be sent to your email address two weeks before class. Please check your spam folder if you don't receive them.

All about pork butt (lard and different dishes) - January 8. 2022. 10 am Central


During our classes, we used lard quite a few times and I always mention that I make my own. And I always get the request to teach it. So here we are, making lard. 


With lard, comes töpörtyű, the little cracklings that remain after grease leaves - my kids' favorite snack. (Have some fresh home made bread to eat it with!)


I make lard from pork butt, as it's much cheaper than other parts we could use for it. From the meat, I make sertés pörkölt, a stew, just like goulash, but made from pork. I usually freeze it in smaller batches and use it as a base for other traditional dishes:

  • add rice and make rizseshús
  • add sauerkrout and smoked meat to make székely gulyás
  • add fried potatoes to make brassói aprópecsenye

I will show you all of these and it will take long! You might spend 6 hours with me, but you will have food made for the rest of the week and lard for the months to come.


Class fee is $40

Please check the date before registering, registration is refundable only until 15 days before class.

Your recipes and the registration code will be sent to your email address two weeks before class. Please check your spam folder if you don't receive them.