STARTERS

New Years’ has never really been something we celebrate in our home, we do Rosh Hashanah, yet it’s hard to avoid the fact that fireworks

I grew up in a very European home, dinner every night of the week was started with soup. Even though we rarely sat together as

adapted from cooks illustrated Tomato soup is one of those American comfort food classics, it looms large in the imagination sitting next to a grilled

This is definitely a method as opposed to a recipe. Use this salmon as a blank canvas, for different spices, salsas, and salads to serve

adapted from Ina Garten’s barefoot contessa cookbook 2 medium aubergine (eggplant), peeled and cut into 2cm (1 inch) cubes 3 red peppers, seeded and cut

Makes 15-20 fritters A great classic of Turkish cooking, courgette fritters can be found all over Istanbul both in shops and at home. Try them

Black-eyed peas have always been part of my family’s Rosh Hashanah tradition, a symbolic food that, though totally delicious, only reaches our table once a

In this very Turkish typical dish, we replaced the salty feta with tofu and pine nut butter. Feel free to use the same amount of

This is the most common of Turkish dishes served all day long, even for breakfast. 3 tablespoons extra-virgin olive oil 1 large onion, peeled and

Aubergines are an incredibly versatile part of Turkish cuisine, functioning either as the main ingredient, a side dish, or a receptacle. When choosing an aubergine,