This dish is uniquely Turkish, and was developed in the Ottoman palace kitchens. A current legend surrounding the name of the dish, which means “sultan’s delight,” places it in 1869, when the Sultan Abdul Aziz entertained Empress Eugénie, wife of Napoleon III, in his white rococo palace of Beylerbey, on the Asian side of the Bosporus. The Empress was ecstatic about the creamy eggplant sauce which served as the bed for a stew and asked for the recipe to be sent to her cooks. The Sultan’s cook explained that he could not give the recipe, because he “cooked with his eyes.” Serve it with rice.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.