There is something extremely decadent about serving the warm walnuts in the center of this hummus from Ana Sortun. You’ll want to do it every single time.
Every Thanksgiving, I vow that next year I will find a willing friend to host us and our enormous tribe, and every year, I end up gathering family and friends, with assorted waifs and strays, and doing it myself. For a few years, I collapsed at the table, exhausted, barely able to keep my eyes […]
No brining or babysitting is needed for this recipe — just a good bird, started from room temperature, cooked in a calibrated oven (meaning you know the exact inside temperature — ask at the hardware store for the $4 oven thermometer that hooks onto a rack) for the amount of time needed for your size […]
The mellowness of trout combined with this simple French technique make this a great entry-level fish dish for neophyte fish-eaters. The fillets cook quickly, and the browned butter imparts a mild, almost nutty flavor, which is why I like to pair the trout with toasted almonds. You can swap in any similarly thin, delicate fillet, […]
Chef Mehmet Gürs of Istanbul’s Mikla restaurant pairs lamb shanks with an eggplant purée that has the unexpected—for Turkey, at least—addition of béchamel and Gruyère cheese, a nod to his classic European training. Excerpted with permission from Saveur magazine Feb. 2016, Issue #181 Recipe by Mehmet Gürs Photo by Christina Holmes Food Styling by Eugene […]
In western Sicily, couscous is often served as an appetizer. Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on top for a hearty main course. The cooking liquid, a fragrant tomato-seafood broth, is rich and flavorful, so be sure to serve the seafood and couscous doused with plenty of it—the couscous will […]