In Turkey, simit is the backbone of the morning table, served with spreads, eggs, and cheese. This version, made in Turkey, keeps that same crunch and chewy center.

Maybe one or two labels exist to mark the goodies at Ikram Bakery in Fountain Valley, OC's only Turkish bakery, but there's no need for them. Nearly everyone who comes into the dive knows what they ...

Although I have known Chef Ahmet for 9 years, this was the first time I paid a visit to his restaurant. I can still remember that my first-ever experience with Turkish food was pistachio baklava, ...

1. Heat oven to 460 F (240 C). Mix tomatoes, tomato paste and half the crushed garlic in large bowl. Spread over bread and set aside. In same bowl, combine rosemary, fennel seeds, olive oil and ...

Archaeologists recently discovered an extraordinary 1,200-year-old loaf of bread bearing the image of Jesus Christ at the ...

A Ramadan pita bread with small bowls of appetizers on butcher's paper - Ayten AltunİÇ/Getty Images While we Americans usually picture Parisians slicing into baguettes or Italians swirling homemade ...

Air fryers have revolutionised cooking by allowing us to fry food with minimal or no oil. This popular appliance is also an excellent option for those looking to reduce their carb intake, enabling you ...

The meal was art, really. A riot of texture — silky, creamy, crusty on the dishes; varied and beautiful on the plates, the linens, the table. And the color! Green avocado. Tender, orange-pink salmon.

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Years ago, there was a small Turkish lunch counter on MacDougal whose major ...