I’m so excited to finally announce my first e-book: Homestyle Hungarian Baking: Simple Coffeehouse Favorites for the Home Kitchen While I spent a lot of time in Budapest filming the showstopper desserts, I kept noticing the quieter, simpler bakes that appear all over Hungary, both in coffeehouses and in home kitchens. These everyday recipes are just as much a part of Hungarian cuisine as the creations of pastry chefs. This book is about those recipes. Simple Hungarian bakes you’ll find in bakeries but might just as easily see on a grandmother’s table. They’re practical, unfussy, and suited to home kitchens, and this collection is my way of sharing the foods that felt most rooted in daily Magyar life. In this book you will: —Get a feel for Hungarian food culture through simple, everyday bakes —Bake 9 classic Hungarian cakes, pastries, cookies, and breads —Learn practical European baking techniques adapted for real home kitchens —Discover Central European flavors like poppy seed, sour cherry, walnut, & apricot —Follow clear, reliable recipes with both US and metric measurements This book was created as a companion to the video series I'm releasing over the next few weeks. Taken together, they offer a well-rounded look at Hungarian baking culture—both the showstoppers and the everyday bakes. I hope you enjoy this! So much love went into testing and curating these recipes for you all!

These were such a hit with my guests that I think I'm going to make a video on these. They were sooo good.

Today, I learned that São Miguel in the Azores 🇵🇹 is home to the only tea plantation in Europe. It's a very fragrant black tea, and I'll definitely be buying it again!

St. Joseph’s Day scenes from the epicenter of Italian Rhode Island, Federal Hill.

Get yourself a zeppole today!

In the German city of Aachen 🇩🇪, Easter once came with a bread people expected to receive for free. It’s called Poschweck, a rich sweet bread filled with raisins, almonds, and chunks of sugar that melt into sweet pockets as it bakes. The tradition goes back at least to 1547, when an official baker’s ordinance required the city’s bakers to give Poschweck to their customers at Easter. Not surprisingly, bakers tried more than once to stop giving away free bread. When they attempted to end the custom in the 19th century, angry citizens responded with what became known as the Poschweck Riot, even smashing bakery windows. Order was eventually restored, and the bakers were forced to keep making the bread. Today Poschweck is still baked in Aachen for Easter, but thankfully the bakers are allowed to sell it. Would you riot for a loaf of bread?

Looks great!

Happy St. Patrick's Day to you all!

You HAVE to make this for St. Patrick's Day dessert this year. 🇮🇪🍀