So yesterday was Thanksgiving, the day most Americans set aside to give thanks for their good fortune, mostly in the form of giant stuffed turkeys and other traditional fare. But over the past couple of weeks we've happened upon several articles in the American press about Hungarian food that are effusive or attention-grabbing enough we felt moved to give some thanks of our own, or at least to point them out. Two stand out in particular. One, in the Los Angeles CityBeat, is a review of the Hortobagy Hungarian Restaurant in Studio City, CA (left). What's so nice about this review is not how nice it is, but the fact that the writer apparently doesn't consider it at all strange that there is a restaurant called "Hortobagy" in Studio City, California. Meanwhile, the review makes a point of saying that Hortobagy is "the best" Hungarian restaurant in tinseltown, which means there must be at least a few more. Who knew?

Meanwhile, this story in the Philadelphia Inquirer offers an almost comically uncritical and wholesome plug for a "Hungarian Nut Roll" (below in pic) made by a family-run business somewhere out in the Pennsylvanian puszta:

Anyone who travels Route 100 through northern Chester County has probably seen the small roadside signs: Hungarian Nut Rolls sold here. And if they haven't stopped to buy one, they are passing up a true taste sensation.

In fact, it's sweet enough that we're only going to gently point out that the rolls aren't easily recognizable as Hungarian, looking like a cross between the traditional diós bejgli (Walnut Roll) and a pastry rétes. But like the old saying goes, there's no such thing as bad PR as long as they spell your name right.