Meats grilled on skewers over the dying embers of a fire are a symbol of Turkish cuisine. They are said to be a legacy of nomadic times, perfected in the conquering era of the Ottomans, when soldiers camping out in tents skewered their meats on swords and cooked them on the campfire. Years ago, I went on a tour of kebab houses in Istanbul. It was a grand eating marathon. At the fifth establishment they opened the refrigeration room and showed me all the prize cuts, which were later presented to me straight from the fire on a huge platter. As well as lamb kebabs and ground meat kebabs on skewers, there were small lamb chops, kidneys, slices of calf ’s liver, beef steaks, sucuk (spicy beef sausages), and pieces of chicken. It was a gourmand’s dream, but for me at the time, afraid to give offence by not eating everything, it was a nightmare. Serve the kebabs with pita bread or with other bread from a Middle Eastern store, such as Turkish flat bread like an Italian focaccia or a sesame bread, and with one or more of the garnishes below.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.