Postcard from Urla as the finest time of year approaches.
I’ve spent more than a decade eating, cooking and exploring my way through the kitchens of Turkey and the Middle East. Join me to learn what I’ve picked up.
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A few things to try, updated regularly.
The culture, the ingredients, and letters where the food comes from.
What are the different types of bulgur? How do you use them? Find out in my Mini Masterclass.
5 tips for using tomato paste to up the flavour, plus a few recipes.
Plus a menu of six wintry meze dishes.
Postcard from Urla as the finest time of year approaches.
Three ingredients I’m reaching for at my markets this month, and the recipes that make the most of them.
Postcard from a spring by the Aegean — and the dishes I’m making on repeat at the moment.
Three ingredients I’m reaching for at my markets this month, and the recipes that make the most of them.
I’m Vidar. I moved to Istanbul in 2015, and since then I’ve spent my time delving into the local cuisines.
I’ve published four acclaimed and — to my surprise — best-selling cookbooks in my native Norway. This website is the only home for my work in English.
Things to keep and use. Start with the free ones.
Everything you need to know about Turkish zeytinyağlı and Greek ladera.
A technique I use every single week, all year round.
Simple tips to make your herbs last longer — whether you buy them in packets, bunches or pots.
Plus a menu of six wintry meze dishes.
