"I suppose we're most famous for our goulash," Steve Sindt said in 1984. More than 20 years later, his words from a QUAD-CITY TIMES restaurant review are still true. A reader's request a few weeks ago ...

A rainy day in Sault Ste. Marie turns into a cozy mix of errands, repairs, and comfort food. Maverick starts the day battling ...

Our readers have been so generous in sharing "their ways" of preparing family-favorite goulash and buttermilk cookies that we want to continue the theme of last week's column with a few more "family ...

I RECOGNIZED THAT goulash was comfort food long before it comforted me. In the mid-1960s, doing research on German food in Munich, I learned that the local version, soupier than Hungary’s ...

Hungarian goulash is not goulash without the paprika. “I read the three recipes in your column Sept. 28, and only one had the key ingredient — paprika,” wrote Mary Beth Greenleaf of Bradenton.

This is Bavaria’s favorite midnight snack, a local tradition in Munich’s crowded beer halls. The flavor improves greatly if this soup is prepared a day or two before serving. Store covered in the ...

Today's recipe for goulash soup comes from a 1987 Lillian Austin column in the News-Press. Chef Horst Roellkes shared his recipe for goulash soup, based on a traditional Hungarian recipe. A key spice ...

LEELANAU COUNTY, Mich., (WPBN/WGTU) -- It may be warming up a little outside but winter is not over, which means it is the perfect time for a warm meal!Lisa Maxbauer Price, a Traverse City mother and ...

What is goulash? Is it as simple as what the dictionary states: a stew made with meat, assorted vegetables and paprika? In some ways yes, and in other ways no. In the United States, goulash comes as a ...

It can be good and still a quick, although not instant, one- pot dinner. A little red wine, some beef broth, and a cup of pasta water really will jazz it up. A can of San Marzano tomatoes definitely ...