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 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.