I had a brain fart; it was indeed chicken paprikash I was thinking about. Thank you!
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I love this topic and have been thinking about my list since it was posted. Here’s what I’ve got so far:
Frankie’s Fried Eggplant (in sandwich form, or not) - I make it once or twice every Summer. Feels like a labor of love, but so worth it. It reminds me of the eggplant I’ve eaten in Southern Italy.
Olive Oil Braised Beans - I always swap white beans. I make this once or twice a month.
5 Minute Hummus - Everyone we serve this to swears off packaged hummus after tasting this.
Alexandra Cooks’ Pita - works perfectly for me every time.
Serious Eats No Knead Focaccia - I make some form of this probably 70% of the time I have people over for a meal because everyone loves it.
Green beans with almond pesto - I love this pesto on lots of different vegetables and keep a stash in the fridge during the summer.
Now to compile my favorite sweet recipes…
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My favorite recipe for chicken paprikash:
Hungarian Chicken, adapted from a 1995 cookbook by Heidi Rabel in Mastercook
4-6 chicken thighs
1-2 Tbsp olive oil
1 medium onion – peeled and chopped
1/4 cup small dice red bell pepper
4 ounces mushrooms – sliced about 1/4" thick
1 cup chicken stock
3/4 cup sour cream
1 Tbsp sweet Hungarian paprika
1/4 tsp Aleppo pepper (or red pepper flakes)
1/2 teaspoon kosher salt
Your choice of cooked rice, orzo, or wide egg noodles
Preheat oven to 350 degrees. Heat oil in heavy skillet on medium high heat. Cook chicken until it is crisp and brown on both sides, about 15 minutes. Remove from the pan and put into a baking dish that will fit chicken and sauce.
Turn the heat down to medium low, add the onion, and cook it until it is softened and translucent, about 5 minutes. Add first the diced red bell pepper, then the sliced mushrooms and cook for 5 more minutes, stirring frequently.
Add chicken stock, and reduce by half over medium-low heat. Remove from heat and add remaining ingredients (paprika, s/p, and sour cream, retaining a tsp of the paprika), stirring to mix well.
Pour sauce over cooked chicken in the baking dish. Sprinkle the top with remaining paprika and bake, uncovered for 25 minutes.
Serve over steamed rice or wide egg noodles.
NOTES : You will need a heavy oven-proof casserole dish. The only thing Hungarian about this old-time recipe is the Hungarian paprika, which is mellow and lacks the bitterness of other paprikas.
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Thank you, and thank you for contributing such a great list of recipes!
Thank you! I will bone and chop the chicken into large dice before cooking.
@LindaWhit do you use smoked or sweet paprika?
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(I will jump in. Hungarian sweet paprika and Hungarian hot paprika. I usually use 1 tsp hot with 1 tbsp sweet Hungarian / Serbian paprika.)
Smoked paprika will make a dish that is good but doesn’t taste Hungarian
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I’ve never boned the chicken thighs, but it should work. And I always use sweet paprika.
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I have never had Mont Blanc. I’d love to try that. Bone-in goulash? Hmm.
I’d try the Puck one below. That’s my go-to, too. Beef, though.
Admittedly, I’ve never had chicken goulash. Beef, and I’ll sub lamb any day o’ dah week.
It was my mistake. I was thinking about chicken paprikash, which I love. I’ve had beef goulash in my travels, but nothing remarkable.
If you come across Mont Blanc, do try it. Have you ever had marrons Glacés?
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I use V-8 in mine.
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So, both the SE and this one are your favorite paprikash recipes?
I love those cold noodles. Such a great summer meal.
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I love those crackers. As soon as the temps drop below 90, I need to pull my sourdough starter out and make a batch.
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How does a Kentucky butter cake compare to a St. Louis Gooey Butter Cake? I’ve had the latter and just recently saw a Melissa Clark recipe for it.
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Not similar at all.
KBC is a poundcake.
STL gooey cake is a thin, lean cake layer topped with a wet gooey top layer.
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Good idea. Maybe I’ll try Zing-Zang next time.
Yep.
Do you alternate between them? What do you like more about each one? How do you choose?
