Arpad Nagy
Bio
1st generation Canadian-Hungarian
Father, Fly fisher, Chef, Reader, Leader, and working on writer.
Feedback appreciated anytime. Tips always appreciated.
Stories (138/0)
Kitchen Chaos: Volume 1-The Mad Chefs of Winnipeg
In the late ’90s, my culinary career had me migrate halfway across the country. From the premier hoity-toity private club in Calgary, Alberta, to its twin but even older, stuffier, sister club in Winnipeg, Manitoba. But my tenure there was short.
By Arpad Nagy3 months ago in Confessions
Gluten-Free (Or Not) Pumpkin Muffins with Vanilla Cream Cheese Topping
“You must use everything twice.” These words spoken by my mother are a hard Hungarian rule that applies to everything, from plastic bags to containers and especially food. Recycling and re-purposing have been my mother’s way of life for as long as I can remember. It’s a wise and cost-efficient practice, and there’s no arguing that, but it can go too far. My mother’s house, especially her kitchen, is like a hoarder’s paradise-my mother cannot throw anything out. Not until she’s used things to the end of their effectiveness.
By Arpad Nagy3 months ago in Feast
“Jarvis” the AI Content Genius Is A Terrible Cook
It began late Tuesday night. Recipe submissions began dropping into my inbox thicker than thieves. As co-editor of the food publication Kitchen Tales, all drafts between Tuesday and Thursday are in my charge. But they just kept coming-a dozen and counting.
By Arpad Nagy4 months ago in Feast
Quarantine Chocolate Chip Cookies.
The Coronavirus breached the borders of our home last week. After dipping and dodging the CoVid for weeks with friends, schoolmates, and hockey team players throwing up red flags, it finally caught my daughter and then, a few days later, smacked right into me. We are all double-vaxxed, thank goodness, because even with the protection, it’s been brutal.
By Arpad Nagy4 months ago in Feast
The Sensuous Satisfaction of Crème Brûleé
Unlike climate change, culinary trends are cyclical. What was old becomes new again. Food that was delicious a hundred years ago is still delicious today-the recipe; unless it’s wine, nobody wants to taste 100-year-old food.
By Arpad Nagy4 months ago in Feast
The Key To A Good Marriage Is Knowing When to Quit
This topic was planting itself on my mental writing board a week ago in real-time. However, as it tends to do, life threw out a few curveballs, so I’m only getting to this now. But, if you’re one to adhere to the principle that “nothing happens by accident” or “there are no coincidences,” you might also appreciate the timing.
By Arpad Nagy4 months ago in Humans
How To Stuff A Turkey Without Packing The Whole Bird.
It’s been a few weeks since our gluttonous indulgences of the holiday feast-ive season. I, for one, love the excess. A table continuously topped with trays of cookies, pastries, chocolate treats, and late-night leftover plates. But, if you’re the one doing the cooking, it’s a lot of work, and shortcuts become especially valuable.
By Arpad Nagy4 months ago in Feast
