Imam Bayildi is one of the most famous Turkish dishes. Conflicting stories are told about the origin of its name, which means “the Imam fainted.” Some say it came about when an Imam (Muslim priest) fainted with pleasure when it was served to him by his wife. Others believe that the Imam fainted when he heard how much of his expensive olive oil had gone into its making. It is best cooked in a saucepan, but you may find it easier in the oven. Serve it cold. Small, elongated eggplants—at most 5 1/2 inches long, each weighing about 4 to 4 1/2 ounces—are best for this dish. You will find them in Asian and Middle Eastern stores.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.