I first ate this soupy stew (or stewy soup) at a lunch counter in Istanbul and was taken by its depth of flavor. It seemed that either the whole was greater than the sum of its parts or there were some hidden ingredients. It turned out to be the former, or nearly so; through an interpreter, I learned that the dish did not begin with stock but with water and that the only ingredient I was not seeing was a bit of garlic. The cook offered that one might add a bit of butter for richness but that he hadn’t done so with this batch. If you want to turn this into a more filling main course, use stock instead of water, add some cubed boneless chicken or lamb, season it with a little cumin or dill, and finish it with lemon. You’ll wind up with a bigger, more substantial Turkish-style stew, though not necessarily a better one.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.