#turkey-drive

#turkey-drive

Imam Cagdas has been making baklava the same way since 1887: entirely by hand, without any automation. The Gaziantep shop is now in its fifth generation of ownership.

Logma's sandwiches, which have become the most popular item on the menu, were born out of necessity when the owners opened without plates or cutlery.

The Islamic holiday began Feb. 17 and ends March 19, during which observers fast from dawn to sunset to foster discipline, self-control and gratitude. Observers break their daily fast with an iftar, a festive meal shared with loved ones after sunset. Many also rise before dawn for a suhoor meal.

The space that used to house contemporary ocakbasi restaurant The Counter, run by Turkish chef Kemal Demirasal, is soon flipping into the Berlin-inspired Kiez Kebab. Named after the Berlin term for a neighbourhood, Kiez Kebab will be a casual spot, decked out with steel, glass, concrete and walnut interiors and a bespoke sound system.

Country of origin labeling became mandatory on all international products entering the United States in 2009. The goal was to ensure American consumers knew where the products they were buying came from, enabling shoppers to make informed buying decisions. These products include everything from Mexican avocados to French wine to pasta from Italy, with the latter thankfully safe from recent U.S. tariffs. However, does the location a product comes from actually matter?

Athens is a city of beautiful contradictions. Michelin-starred dining rooms share sidewalk space with decades-old taverns. Modern rooftop bars overlook 2,000-year-old monuments. Everywhere you look, the past and present converge to create an unparalleled multilayered metropolis.

You're familiar with all-you-can-eat sushi and bottomless hot-pot meals. Here's a new concept: How about all-you-can-eat mezes and kebabs, with servers roaming the dining room like the gauchos at steakhouses? The newly opened Palo Alto restaurant offers extensive table, counter and bar seating. (Photo courtesy of Meze & Kebab) Grill. Feast. Repeat. is the slogan that describes the action at restaurateur Koray Alinstoy and executive chef Omer Artun's new place in downtown Palo Alto.

Walk through Boston's neighborhoods today and you'll find Thai, Korean, Italian, Indian - the city's food scene has come a long way. But in the 1930s, if you wanted something beyond American fare, your options were sparse. That's what makes Deeb G. Salem's decision to open The Nile all the more remarkable. Right in the heart of the Depression, this Syrian immigrant and his wife Rose decided to open a restaurant on Hudson Street, transforming it into one of New England's most talked-about dining destinations.

Salted caramel isn't going away. Neither is the hot honey trend. Ditto for Dubai chocolate. At least that's our unofficial prediction. We're basing that on the number of candy makers, bakers and national brands dabbling in crunchy pistachio and chocolate these days. And on the number of folks who are already pistachio lovers. And on the mainstream marketing efforts. We've seen the bars sold recently at a farm stand, a gas station counter and a big-box store checkout line.