I live part of the year in Istanbul, and my homecomings there always involve a ravenous re-encounter with lahmacun, that blistered, paper-thin, fire-kissed flatbread topped with spicy ground meat.

This piece originally appeared in SAVEUR’s Spring/Summer 2025 issue. See more stories from Issue 204 here. The first time I came to Istanbul as a student in the late 1980s, I was instantly hooked on ...

Hat tip to the charmingly opinionated Trader Joe’s cashier who, when she learned I was a food writer, shouted out her favorite local restaurant: Istanbul Kebab House. The spot on Burlington’s lower ...

“The mysterious and sublime seal that unites Europe to Asia,” was how the French writer Gérard de Nerval wrote of Istanbul in the 19th century after visiting what he called the most beautiful city in ...