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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.