In Turkey and Egypt during the period of the Ottoman Empire, the women in the harems, the wives and concubines of the Sultans and aristocracy, were the widows and daughters captured at war. The Circassians among them were known for their beauty and their culinary skills. This classic is part of their legacy. The recipe was given by Luli Fevsi and comes from the kitchens of the old Ottoman aristocracy in Egypt. It is a cold dish which may be served as an hors d’oeuvre or as part of a buffet table.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.