» FORK & CORK
Tuesday, September 13 2011 , Your time is 15:58:00
“Empanadas stuffed with Turkish Delight” seems like a daring innovation by an experimental chef
What do tomatoes and the French have in common? French cookery is certainly not bathed in garish red sauces like the Italian kitchen
It was half a century ago: J. F. Kennedy made his speech clear.
The taste of fall is in full swing. Having just spent two days in Gaziantep, I had the chance to savor all fall tastes in an exquisite way.
Aylin Öney TAN - firstname.lastname@example.org
Wheat grain has been a matter of life and death for humankind since its first cultivation about 13 millennia ago
Here I’m in Venice after almost 20 years of absence. My big step is to my past, to my city, to my beloved friends in Venice
Cinderella must have been the homeliest of all princess wannabee girls in the fanciful world of stories.
Fish lovers were in heaven. Silver and golden smoked herring, fermented trout “rakørret”, smoked salmon, smoked and “gravet” freshwater fishes
Grains are staple foods for mankind. Wheat and rice are particularly important to Turkish cuisine, both widely enjoyed and used