For Hünkar Beğendi, the name already sets expectations. It means “the sultan liked it,” and refers to a much-loved Turkish comfort food that pairs a rich meat stew with a silky, smoky eggplant purée. The dish comes from the Ottoman palace kitchens, where eggplant was used with confidence and care, and where simple ingredients were turned into something elegant and deeply satisfying. Even today, it remains one of the most recognizable examples of classic Ottoman cuisine. In my

Chicken schnitzel is often seen as one of those dishes that belongs in restaurants rather than home kitchens. The golden crust, the even browning, the promise of crispness can make it feel technical or fussy. In reality, once you understand the method, thin chicken, a simple breading, steady heat, it becomes one of the easiest and fastest meals you can make. From start to finish, this is comfortably on the table in under half an hour. This is also the kind of food that works

This was my very first time baking vegan brownies. I was invited to a vegan friend’s house for Christmas and wanted to bring something homemade for her. I grew up in a culture where you never go to someone’s home empty handed, and baking has always been my way of showing care and gratitude. I wanted something familiar and comforting, a dessert that would not feel like a compromise, even for non-vegans. These brownies turned out deeply chocolatey, fudgy in the center, and stur

This soup often starts with whatever cherry tomatoes I have left at the end of the week. When they go into the oven, they soften and keep their juices instead of drying out, which is why I like using them for soup. They come out sweet, concentrated, and full of flavor, without needing much else. I usually make this on an ordinary evening, when dinner needs to be simple and comforting. A tray in the oven, a pot on the stove, and something warm on the table not long after. It f

This salad leans on contrast and balance rather than bold flavors. Peppery arugula forms the base, avocado adds a smooth, creamy note, and toasted pine nuts bring warmth and crunch. Parmesan finishes the salad with just enough sharpness, giving each ingredient a clear role and creating a bowl that feels considered, balanced, and quietly elegant without trying to impress. Ingredients 85 g arugula 1 medium ripe avocado 100 g cherry tomatoes 20–25 g pine nuts, toasted 2 tablespo

This garlic bread is an all-time favorite in our house. It works with almost anything, next to pasta, soup, or a simple salad, and it’s my go-to way of using up leftover baguette. It’s the kind of side that feels familiar and comforting, but still gets everyone excited when it comes out of the oven. It also never seems to last long enough. By the time I’m ready to set the rest of the table, half of it is already gone, and someone is usually asking why I didn’t make more. Cris

You do not need special tools or hard-to-find ingredients to make something fun for your kids at home. These cucumber and avocado rolls are a relaxed introduction to sushi, using familiar flavors and a method that works just as well on a regular kitchen counter with nothing more than a bit of plastic wrap. The rolls are mild, soft, and easy to eat, which makes them especially suitable for children. There is no strong seasoning, no raw fish, and no pressure to make them look p

If you can’t decide whether to serve a meze, a starter, or a simple salad, this roasted bell pepper and tomato salad fits right in. Made with oven-roasted peppers, soft tomatoes, garlic, and olive oil, it works equally well on a Mediterranean meze table, as a light appetizer, or as an easy side dish to place in the middle of the table with bread. Ingredients 2–3 bell peppers (red, yellow, or orange), halved and seeds removed 4–5 medium tomatoes, halved Extra virgin olive oil

At the heart of Turkish home cooking are dishes like this one. Everyday meals made for regular weekdays and family tables, not for special occasions. With ingredients that are almost always on hand, potatoes, ground beef, onion, and a spoon of tomato paste, this stew comes together slowly on the stove, just as it has for generations. It is not cooked to impress. It is cooked because it is comforting and reliable. Everything goes into one pot, the potatoes soften and absorb th

This is the kind of recipe I often turn to when I am cooking for guests or planning a table ahead of time. It feels generous and comforting, but it is also practical. You can prepare it in advance, bake it once, finish it just before serving, and it still comes to the table soft and full of flavor. This chicken börek is slightly different from the crisp, dry böreks you might be used to. It is layered with shredded chicken, baked until golden, then finished with warm chicken b

Classic tiramisu is known for mascarpone, espresso, ladyfinger biscuits, and a splash of Marsala wine. These ingredients create the signature Italian flavor, but they are not always easy to find and can be quite expensive. This recipe brings the same comforting tiramisu feeling to a more accessible, everyday version using simple ingredients that most kitchens already have. This No-Bake Tiramisu Cake is inspired by the version my mother has made for years for birthdays and fam

Halva is one of the most traditional desserts in Turkish homes, often prepared during emotional moments, especially when families come together after a loss or on meaningful religious days. Even though the ingredients are simple, the process itself carries a sense of calm, patience, and togetherness. This version is the one my mom has always made. She toasts the flour slowly in butter until the color deepens and the smell fills the kitchen, then finishes it with milk and suga

This recipe is my mom’s, and I’m sharing it here exactly as she has made it for years. It’s the kind of börek she never measures anymore because her hands already know what to do. When I asked her for the ingredients, she had to pause and think, trying to put into words something she’s cooked on autopilot for most of her life. Simple, familiar, and comforting, this is the börek I grew up eating and still make the same way today. Ingredients For the filling: 250 g ground beef

Shrimp Saganaki always takes me back to the long summer dinners we’ve had in Greece, where every table came with good bread, olive oil, and something cooked in tomatoes. The food was simple, generous, and full of flavor, and this version brings a bit of that feeling into my own kitchen. It’s quick to make and tastes like something you’d order by the sea. Spoiler alert, you’ll eat a lot of bread with it! The tomatoes cook down into a rich, sweet sauce, the feta softens just en

Every Turkish home has its own version of Şakşuka. I love how humble it is. A few fresh vegetables, some patience with the frying, and suddenly you have something that feels abundant and generous. Whether it’s served as a meze or with bread for lunch, it’s one of those timeless recipes that never loses its charm. Ingredients For the vegetables 2 medium eggplants 2 zucchinis 2 medium potatoes Sunflower oil, for frying Salt For the tomato sauce 400 g ripe tomatoes (peeled and c

This is one of my oldest recipes, one I’ve developed and adjusted over the years until it became exactly how I like it. Soft on the inside, lightly golden on top, and full of flavor from feta, herbs, and a hint of sesame. It’s simple, reliable, and always feels homemade in the best way. I often bake it for tea time, when something savory feels just right alongside a warm drink. It also makes a lovely weekend breakfast or an easy light lunch with salad if you’re looking for id

I love pasta in every form, but this version makes everyone at home happy. And since it uses a full pack of pasta, I always end up with an extra portion to take to work the next day. It’s one of those comforting meals that taste even better after reheating, thanks to the flavorful meat sauce, creamy homemade béchamel, and that golden cheesy crust on top. Ingredients 500 g pasta (rigatoni, penne, ziti, or any short pasta you have on hand) For the Meat Sauce 2 tablespoons olive

Slow Sunday cooking has its own kind of comfort. It is the kind of day when the kitchen finally feels calm, the Dutch oven stays on the stove without hurry, and everything has time to come together slowly. The beef softens until it almost falls apart, the mushrooms bring a deep earthiness, and the creamy mustard sauce wraps around everything with a cozy richness. It is simple to prepare, but the result tastes like a meal you linger over on a cool fall evening. Ingredients 850

These baked zucchini slices are simple, golden, and full of flavor. Instead of deep frying, the zucchini is baked until tender with lightly crisp edges and a sprinkle of parmesan that melts beautifully as it comes out of the oven. It’s the kind of easy, no-fuss recipe that turns two humble zucchinis into something you’ll want to make again and again. Ingredients 2 medium zucchinis 1 tablespoon olive oil 2 tablespoons flour or breadcrumbs (or a mix) Salt Black pepper Optional:

When I first started making creamy tomato sauces, I could never figure out why the cream didn’t blend in properly. Then I learned what really happens: when cold cream meets the acidity of tomatoes, it reacts and separates. The trick is simple. Let the cream come to room temperature before adding it, and balance the sauce with a small pinch of sugar. Ever since I started doing that, the sauce turns out silky and smooth every time. This version has become my weeknight staple. J