So loved, it shares its name with the bean itself.
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.
How to make your eggplants sing.
An introduction to the chili flakes so ubiquitous in Turkish and Syrian cuisine. What are they, and what’s the difference?
A technique I use every single week, all year round.
Three ingredients I’m reaching for at my markets this month, and the recipes that make the most of them.
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.
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.
