This famous Turkish dish is served as a cold appetizer or first course. 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 on being served it by his wife. Others believe that the Imam fainted when he heard how expensive the ingredients were, and how much olive oil had gone into the making. The dish is part of the range of zeytinyagli (cooked in olive oil) dishes Turkey is famous for. It can be cooked in a saucepan or in the oven.
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.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.
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.