When Mushrooms Release Water in the Pan
Leah Colins’s method starts with steam under a lid, then uncovers the pan for browning. The released liquid marks a transition, rather than a ruined sauté.
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Tiefgehende Guides, lokale Perspektiven und redaktionelle Stories zu Istanbuls Küche, Kultur und Stadtvierteln.
Leah Colins’s method starts with steam under a lid, then uncovers the pan for browning. The released liquid marks a transition, rather than a ruined sauté.
Story lesenWaiting until beans are fully cooked is a cautious approach. A study of cooking in acidulated water supports the concern, but did not test when to add tomatoes or vinegar.
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Story lesenThe stretch from Karaköy's old hardware stores to Galataport's polished waterfront tells the story of a neighborhood caught between its industrial past and its aspirational future, and eating well in both directions.
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The holy month transforms Istanbul into something it is not for the other eleven: a city that eats together, at the same moment, with a shared sense of patience and gratitude that no other season can replicate.
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The meyhane is one of Istanbul's great social institutions. Knowing how to navigate one, what to order, how to pace yourself, what the rituals mean, transforms the meal entirely.
Story lesenIstanbul doesn't slow down after midnight, it shifts registers. The restaurants that fill at eight empty by eleven; the places that matter after midnight are a different proposition entirely.
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Story lesenFew cities in the world offer rooftop views that can match Istanbul's. From the Michelin-star heights of Mikla to the neighborhood bars of Karaköy, here is where to go up.
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