I’m all about seasonal cooking, but here in the doldrums of early March, I find that I can barely look at — let alone cook with — another bulky head of cabbage or knobby, virtuous root vegetables.

The grain salad kisir, from southeast Turkey (Hatay, Gaziantep, and Adiyaman provinces) is similar to tabbouli. Both begin with fine bulgur. But where tabbouli is mixed with herbs, olive oil, and ...

This post originally appeared on Food52. A salad dressing without olive oil doesn’t sound genius—it doesn’t even sound good. Harsh, imbalanced, aggressive, joyless even? Well yes, it must be so. But ...

Turkish cuisine is a reflection of the country's unique position at the crossroads of East and West. Its largest city — Istanbul — straddles the European and Asian continents; as such, Turkish cooking ...

1. Drain beans and transfer to a soup pot. Add the 3 cups water and bring it to a boil. Lower the heat, cover the pan, and simmer for 45 to 50 minutes or until the beans are tender. Add more water ...

It’s awfully tempting to refer to it as lemony, but I think that sells this spice — a Middle Eastern staple — woefully short. Sumac, ground from a berry, is more than tart. It’s also a little floral, ...

Cooking eggplant in this primal way – putting the uncut vegetable directly on the grill grates – always excites me. It’s not just the fun of the cooking itself — watching the flame gradually morph the ...

Sumac Onions, also known as Turkish Red Onion Salad, are essential to many Middle Eastern and Mediterranean dishes. This tangy, spicy, and crunchy condiment is quick and easy to prepare, making it a ...