Carolyn has also written for dozens of international magazines and newspapers, including: Saveur, Explore Parts Unknown, Afar, CNN.com, Frommer’s, Gourmet, Gastronomica, Olive, and The Globe & Mail. Carolyn studied journalism at NYU, holds a culinary school degree, and is currently working on her WSET Diploma. She is a member of the Global Food Tourism Association and the Confrérie de Tokaj (the Tokaj Wine Guild). Carolyn is a mom of three, and she never tires of exploring Budapest, traveling, and dreaming up new food tours.
Articles by Carolyn Bánfalvi
Hódi Paprika: A Life of Spice in Szeged
Paprika is truly a way of life for the Hódi family in Szeged. We interviewd Ágota Hódi is (the fifth-generation in her family paprika business) to find out more about this essential Hungarian spice.
An ode to that infamous bottom-shelf Bull’s Blood, and all the others that followed
My journey with Hungarian wine began with a bottle of Hungary's most infamous wine, picked from the bottom shelf of a convenience store. Since then it has taken off in many directions ...
A Short Guide to Hungarian Wine
Hungary is a historic wine country, which in many ways is still re-introducing itself to the wine world. Get to know Hungarian wine through this guide to its history, regions, grapes, and more.
Curious About Hungarian Wine? Join The Club!
We have exciting plans in the works for both our US and EU wine clubs! We'd like to explain what our wine clubs are all about, why we started them, and why we think you should join!
Lecsó, A Recipe For the Last Summer Days
Lecsó is a staple made with sweet Hungarian peppers, onions, tomatoes, and paprika. It's a versatile dish, which can be eaten for breakfast, lunch, or dinner—and pairs well with a variety of wines.