The banquet is as easily shared between two as 20 ... Gooey halloumi parcels are tangy with pomegranate molasses, and fat filo cigars are stuffed with cinnamon-spiced lamb. A plate of cool green beans ...
With the opening of casual Baba’de, Chef Ahmet Dede returns to the building where he earned the first of his two Michelin stars with Dede restaurant, partnering once again with Maria Archer. It ...
In the 1960s and 70s, where it was known as Salad Olivier, it became popular in Iran as a must-have banquet dish with a ... often a scoop served when ordering a plate lunch. Each restaurant ...
A no-skip part of preparing this dish is sautéing the squash until just tender to release its liquid, which prevents a watery casserole. It's almost too easy to mix up this popular pasta salad, but ...