As was hinted over the weekend, some big changes have been brewing behind the scenes here at Chew.hu. And after what may have been an interminable wait for those both inside the kitchen and patiently waiting outside, I'm happy to finally announce that dinner is served. So without any further ado, here's what on the new menu:

Let's eat it again, just to make sure.

1. A New Chef
First, noted local author Carolyn Banfálvi will be joining the site with the title of editor. A regular contributor to the site since its inception, Carolyn has carved out a niche as a leading expert on Hungarian food and drink, a reputation that will be further cemented by the publication of her upcoming book Food Wine Budapest, which will be released in the US in June, and shortly after (in a different version) in Hungary and Europe. In her new role, Carolyn will be paying special attention to integrating Chew with the local culinary community, while helping to further reveal the wonders of Hungarian food and wine to the world beyond the Carpathian Basin. She will also be doing some restaurant reviews (that's why we can't show her face) and helping me break my stupid habit of always referring to myself as "we" or "us" rather than "me."

We suggest you start with something simple, then add lots of túró

2. Cook Like a Real Magyar!
Also under Carolyn's guidance will be our new Treasury of Hungarian Recipes, an interactive "cookbook" featuring classic (and not-so-classic) Hungarian recipes. While the list is being initially stocked with recipes from mostly old and out-of-print Hungarian cookbooks, we will be constantly adding receptek, including some from the menus of our favorite Hungarian restaurants. Note that, like every other entry on the site, the recipes are comment-enabled, and we'd love to get your feedback or tips on any of the recipes included in the szakácskönyv - as well as any recipes you send in to the email address at the top of the page.

It only looks Chinese.

3. Everything is Explained
Speaking of szakácskönyv, the meaning of this and hundreds of other potentially baffling words will be explained in our Encylopedia of Hungarian Food and Drink. As with the recipes, the encyclopedia will grow over time, both in the number of entries and in amount of detail offered on each item, as well as the links between related items. It will also be open to comments, for those who want to help the world (and us) better understand all the great foods and drinks Hungary has to offer.

4. Cheaper Eats
While we will continue to visit and review "upscale" restaurants - such as those on our "Top 33" list - we will be paying closer attention to sniffing out eateries offering friendlier prices, or better value for money. As part of this "economy drive" - which is partly due to requests by readers who say they feel "priced out" of the increasingly expensive Budapest restaurant scene - we are adding a dedicated Budget Budapest page, including a list of local eateries that you can eat at without eating up all the cash in your wallet.

5. More Time for Wine
We've also opened a page specifically devoted to Wines and Spirits. In addition to featuring a larger number of stories of interest to fans of Hungarian drinkables, we will also be publishing regular "tasting notes" on notable wines and spirits produced in Hungary. But instead of telling you what to think and drink, these items will instead be designed to allow readers to comment on the wines and spirits they've tasted themselves.

Finally, we have added a new Archive and Tags page, allowing readers easier access to all the content previously published on the site. Which may soon really start to come in handy, with the kitching now working at full-tilt. - Erik D'Amato