Tuesday, September 13 2011 , Your time is 15:58:00
Ice is a symbol of mankind’s age-old passion to challenge the climate. Harvesting coolness from winter to refresh oneself on hot summer days was itself a challenge and strenuous work.
The ship slowly left the harbor, making its way toward the open sea laden with precious goods from the land of plenty.
Staying cool is not easy these days. The summer heat is at times suffocating, the political agenda maddening, and it seems that the summer will get more and more heated with the upcoming Presidential elections.
Okra is the hidden gem of Anatolian cuisine. Consumed both fresh and dried, it has deep roots in Ottoman culinary culture, marking the trade route from Africa to Asia Minor
Ramada Istanbul Asia Hotel is offering banquet tables to its guests to taste specialties during the month of Ramadan.
Joly from The Aviary in Chicago mesmerized the judges from the very first cocktail he poured and cemented his name in cocktail history by being the sixth World Class Winner. His signature cocktail, Above the Clouds, crafted for the final Punch and Glass challenge was a showstopper
Fresh pide from the oven, still lovingly warm… Plumb succulent dates and glistening black olives waiting side by side in little pretty plates. Thirst-quenching glasses of tamarind sherbet. Alas, it is not the time to eat or drink…
I could not believe what I heard. He was asking me if I wanted to have a glass of baklava. “Yes,” he said firmly. “I’ll make a baklava cocktail with whisky.”
Istanbul’s Mövenpick Hotel will be offering a unique iftar buffet that will showcase the rich heritage of Turkish and Ottoman cuisine to the accompaniment of fasıl music during the month of Ramadan
There is a term in Turkish, very much repeated every mid-summer in Istanbul that can be translated as “to go nuts;” not in the sense of losing one’s mind, but leaving for the countryside for the hazelnut harvest
Rolled and wrapped leaves stuffed with various fillings are the most distinctive dishes of Turkish cookery
The first ever-Turkish participation in the 17th Annual Skills for Chefs Conference was successfully completed. Chef Erol proved that he had the most important skill a chef has to have: To remain cool, calm and collected under extreme stress and adverse conditions!
Rose-water or rose petals are used primarily in sweets and drinks, like the gulab-jamun of India, or rose-flavored sherbets and ices of Persian and Ottoman palace cuisines
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