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Showing 61 - 70 of 92 results for turkish
Easy As Pie
Episode
| From:
The Best Thing I Ever Made
No one can resist a fresh pie coming out of the oven! Chefs Alton Brown, Anne Burrell, Scott Conant and Sam Choy reveal their best ever sweet and savory pie creations. Discover the ultimate Shepherd's Pie, a surprising and scrumptious Grape Caramel Pie, an ancient Turkish Borek recipe with a twist and a luscious take on the classic cream pie. Flaky, tasty, comforting and ... easy as pie!
A Turkish Wager
Episode
| From:
Food 911
Lee Harper made a bet with a native Turk co-worker that she could make authentic Turkish food. Tyler takes on this Turkish challenge and helps Lee serve up some Stuffed Baby Eggplant, Baklava and Yogurt Soup. The only thing left is the judgement.
Turkish-Style Mocha
Recipe
| Courtesy of Fred Thompson
Wide World of Chefs
Episode
| From:
Diners, Drive-Ins and Dives
On this trip, Guy Fieri's takin' it global with some funky, fresh chefs! First, there's next-level Latin in Point Pleasant Beach, N.J., putting out family-inspired eats like killer croquettes and the-bomb birria. Then, a Cambridge, Mass., joint is mashin' it all up with top-tier Turkish dumplings and craveable Korean crab mac. And an out-of-bounds soul food spot in Indianapolis is firin' up generational flavor with a fully-loaded fried chicken and corn platter, plus dynamite chicken and dumplings.
New Jersey: Home Sweet Home
Episode
| From:
Baked
Tom Papa heads home to New Jersey to bake flatbread in a 400-square-foot, coal-fired oven at Frank Sinatra's favorite bakery. Crumb cake gets a massive makeover when its piled high with the s'mores trifecta: chocolate, marshmallow and graham cracker. Tom goes international with new New Jersey classics like paper-thin Turkish dough layered with butter and cheese and Portuguese puff pastries filled with cinnamon-spiked custard. And his childhood memories come flooding back with a bite of Italian rum cake soaked with the spirit and layered with whipped cream.
Tropical Delights
Episode
| From:
Kid in a Candy Store
Adam Gertler takes a tropical tour of the fruit flavors at the heart of classic candy bars and exotic new sours. In Lufkin, TX, see how the Atkinson Candy Company turns a tropical storm of coconut into millions of their famous Rainbow Coconut Bars. Then rediscover Bonomo Turkish Taffy bars. Out of production for decades, the best-selling Bonomo bars are back, in all of the original flavors, including strawberry and banana. And in South San Francisco, pucker up for a new generation of sour chews at Gimbal's Fine Candies, featuring a medley of twelve tartly sophisticated flavors.
Cold Baklava with Milk
Recipe
| Courtesy of Shadi Hasanzadenemati
for Food Network Kitchen
- Total Time:
- 3 hours 45 minutes (includes cooling and soaking times)
Ana Sortun
PROFILES
Cited as one of the country’s “best creative fusion practitioners,” Seattle-born Ana Sortun graduated from La Varenne Ecole de Cuisine de Paris before opening Moncef Medeb’s Aigo Bistro in Concord, Massachusetts, in the early 1990s. Following stints at 8 Holyoke and Casablanca in Harvard Square, she opened Oleana in 2001, immediately drawing raves for dishes that The New York Times described as “rustic-traditional and deeply inventive.” Awarded the “Best Chef: Northeast” honor by the James Beard Foundation in 2005, her cookbook, SPICE: Flavors of the Eastern Mediterranean, was published in 2006 and has become a bestseller. Sortun also owns Sofra Bakery & Café and Sarma, a traditional Turkish-styled tavern. Ana's Restaurants:Sofra Bakery & Cafe (Cambridge, MA)Sarma (Somerville, MA)Oleana (Cambridge, MA)Ana's Books:SPICE: Flavors of the Eastern Mediterranean (2006)Soframiz (2016)
