chefs + restaurants

First Taste: Provence

"This was the first 'nice' restaurant I ever came to in New York," said one of my dinner companions, looking around.
04.26.07
food politics

Omega, Oh My!

My sister, who was visiting me in New York, had only taken one bite of cereal when she put down her spoon and hastily got up from the table.
04.24.07
food + cooking

Rose Petals

Rather than a novelty, rose petals are actually a bona fide ingredient in North African and Middle Eastern cuisines.
04.04.07
food + cooking

Classic Cookbooks: The Flavor-Principle Cookbook

The premise of this slim, uncomplicated volume is that by combining a handful of characteristic ingredients, you can create "flavor principles" that evoke the world's cuisines.
03.12.07
recipes

Cauliflower with Tarator sauce

The garlic-nut sauce known as tarator, which sometimes also includes tahini, is a classic Turkish accompaniment to mussels and fried fish as well as vegetables.
February 2007
magazine

Rhapsody in Blue

Our schooner, the Amazon Solo, had just pulled up next to Gemiler Island, a speck of land off the Mediterranean coast of southern Turkey.
February 2007
wine + spirits + beer

Tonic for a Twenty

The gin and tonic in the bar at Per Se is worth both the dollars and the inconvenience.
01.20.07
travel + culture

A Real Pickle

On a recent visit to Istanbul, I found a clear example of the point where food traditions migrate from the palace to the public sphere.
01.12.07
food + cooking

Got Fire? Get Grilling

If you know a dedicated griller who has a fireplace, this is a surefire way to make his winter a lot more cheerful.
12.29.06
food + cooking

Gotta Have It

Only a few exotic are truly going to change your cooking life. Pomegranate molasses is one of them.
12.16.06
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