Rediscover The Flavor Of Heritage: Chef Jeremy Salamon's Modern Twist On Traditional Hungarian Cuisine

Leonor Herzog III 15 May 2025

There’s nothing quite like cooking up a recipe passed down through generations. It's like having your loved ones right there with you in the kitchen, sharing stories, and creating memories. But sometimes, we can't help but wonder: what if we could take those cherished family recipes and give them a fresh, modern twist? That's exactly what chef Jeremy Salamon has done in his latest cookbook, and it's nothing short of extraordinary.

“Second Generation isn't just my grandmothers’ cookbook; it's my way of bringing their culinary magic into the modern world,” Jeremy shares with a smile. “Hungarian cuisine is rich, vibrant, and filled with history. My goal is to reintroduce its flavors to a new generation, making it exciting and relevant for today's kitchens. So why not give it a try tonight? Trust me, your taste buds will thank you!"

Modern Hungarian Pimento Cheese: A Creamy Delight That Serves 4

Freshly Reinvented Old-School Bite — Jeremy Salamon/HarperCollins Publishers

Here’s what you’ll need to whip up this luscious Hungarian Pimento Cheese:

16 oz. of cream cheese (preferably Philadelphia), softened
1 cup of piquillo peppers, drained and finely chopped
2 tbsp. of Dijon mustard
1 1⁄2 tbsp. of fresh lemon juice
1 tbsp. of kosher salt
1 tbsp. of toasted caraway seeds
1 tbsp. of sweet Hungarian paprika
8 oz. of sharp Cheddar, shredded
1⁄2 yellow onion, finely minced

Now for the fun part: the preparation! First, combine the cream cheese, chopped peppers, mustard, lemon juice, kosher salt, caraway seeds, and paprika in a food processor. Process for about 2 minutes, stopping occasionally to scrape down the sides of the bowl. You'll want to achieve a smooth, velvety mixture. Once you're satisfied with the consistency, transfer it to a large bowl and gently fold in the shredded cheddar and finely minced onion until everything is evenly combined.

For serving, scrape the mixture into a large serving bowl and garnish with fresh chives, black pepper, and a pinch of flaky salt. Serve it alongside your favorite chips, crackers, or even a crispy piece of toast. This dish is not just about the flavors; it's about bringing people together to enjoy the magic of food.

Radish Soup with Semolina Dumplings: A Comforting Dish for 4

FEATURE Freshly Reinvented Old-School Bite — Jeremy Salamon/HarperCollins Publishers

Let’s gather our ingredients for this hearty soup:

1 cup of semolina flour
2 tbsp. of unsalted butter
1 large egg
2 tsp. of kosher salt
1 qt. of chicken stock
1 tbsp. of canola oil
5 celery stalks, finely diced
1 yellow onion, finely diced
12 breakfast radishes, leaves and radish separated

To start, bring 2 cups of water to a boil in a pan. Slowly whisk in the semolina flour until the mixture thickens. Cook for 2 minutes, stirring continuously. Once it's thick enough, remove from heat and whisk in the butter, egg, and salt. Let the mixture cool down a bit before using a 3-tbsp. cookie scoop to shape 16 dumplings. Place them on a baking sheet for later use.

Next, bring the chicken stock to a gentle simmer in a medium saucepan. Carefully add the dumplings in two batches, simmering each batch for about 6 minutes. Once cooked, divide the dumplings among your serving bowls.

In a separate skillet, heat the canola oil over medium heat. Add the diced celery, onion, and a pinch of salt, cooking for about 5 minutes until they're softened. Combine this mixture with the chicken stock and bring it to a boil. Thinly slice the radishes and add their greens to the soup, stirring until they start to wilt. Finally, add the radish rounds for a pop of color and crunch.

Ladle the soup over the dumplings and enjoy this comforting dish!