THE SEARCH FOR THE PERFECT STRUDEL
Our last 24 hours in Hungary, why we write recipes, and why they are more important than we think.
Every year when we visit Hungary, we yearn for a handful of foods: the first pretzel at the airport in Frankfurt or Vienna (depending on what route we travel in from New York), Nagymama’s lecsó (her heady, paprika-laced pepper and onion stew), crackly lángos slathered with tejföl (sour cream) and a drizzle of garlicky oil, and, of course–strudel.
Our fav…