HOW TO USE INGREDIENTS, TIPS AND TRICKS, LIKES
TABLE NAPKIN FOLDING: THE DIAMOND FOLD
The art of using the right napkin in four steps.
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DINNER DIARIES BY ASSOULINE
The book Dinner Diaries by Assouline presents the art of dinner parties with all its social graces, practicalities and helpful anecdotes.
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FENNEL ROOTS WITH ORANGE AND OLIVE OIL
The recipe for fennel roots with orange and olive oil.
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ART OF HOME BARTENDING
A few tips you might need before you attempt to be a home bartender
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CHILLI PEPPER
While learning the key parts of using the Chilli pepper as an ingredient, we get the recipe of shrimp dish with chilli peppers and tarragon, which is very suitable for the Valentine’s Day.
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A KITCHEN TOOL: ZESTER
Why is Zester, a must-have for any cook’s knife case, so important?
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PENNE
“Fresh Pasta” - Sounds good enough to appetize!
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AN INGREDIENT: ZUCCHINI
With few and uncommon variations, zucchini come in two shades of green, one dark, the other pale.
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TURKEY
Turkey might be the first thing you think of when it is the New Year’s Eve table. I have a recipe for a well-done but also a tender and juicy turkey.
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ABRACADABRA
These days when we eat a lot of green vegetables, it's time to share one of Sanayi313's secrets on the subject.
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A KITCHEN TOOL; GRATER
We want a further thought on “grater”, which is an absolute must for the kitchen making life easier.
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FOR THE CONNECTIVE POWER OF FOOD
A night at Sanayi313 about the relation we establish with the ingredients of food.
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LET THERE BE SALT
Sea salt, rock salt, pink salt, gray salt, kosher salt or hand-harvested salt… Some general distinctions on the rich world of salt that should be known.
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PUMPKIN SOUP
The pumpkin season has began. Our chef Müge Ergül shares tips for the special pumpkin soup recipe, which is also in the Sanayi313 menu.
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SWEET – YOTAM OTTOLENGHI & HELEN GOH
One of London’s special restaurants Ottolenghi’s practicable sweet recipes are on this exciting book called “Sweet”.
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HOMEMADE MAYONNAISE
Nowadays, most people are careful consumers counting the calories of their meals but still, we have an irresistible delight called potato salad with mayonnaise in our lives.
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PASTA WITH TOMATO SAUCE
Chef Müge Ergül is sharing the tips for making the perfect past with tomato sauce.
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AN ARTICHOKE
Before you can cook like a chef, you must know how to shop. Here’s a tip from the late-Italian food writer Marcella Hazan on the art of choosing an artichoke from the market.
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NUMBER 78
The steps taken on the way of becoming a collector... That excitement felt for the next piece of the collection...
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ASPARAGUS
Good asparagus stands straight; the overlapping leaves that form its crown are packed tight. Asparagus will stay fresh for days if you keep the stalks moist.
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ZUCCHINI
With few and uncommon variations, zucchini come in two shades of green, one dark, the other pale. Prefer the paler version when you can get it, because it has a richer, fuller taste.
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SNOW PEAS
Hurray! The spring has come. The streets, the sky, the beach, the nature, the market booths and therefore the foods of Sanayi313 are now much more colorful.
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FROM THE ARCHIVES
FEASTS
THE DIAMOND FOLD

The art of using the right napkin in four steps.

FINDS
DAVID BOWIE, THE ‘MERCURY’ DEMOS

The most naive and naked David Bowie voice you could ever hear and other precious records...

CASE SERIES
GREAT PARISIAN ARTIST ON A BLACK & WHITE STAGE

The French designer Andrée Putman’s life resembles a stage performance in which she takes on different roles, repeatedly changing behind the curtains.
#sanayi313Pioneers

BLACKOUTS
VENICE

The city that has no roads, just canals lined with Renaissance and Gothic palaces. Maybe the most beautiful city in the world; the city of water…

LOVE LETTERS
FEM GÜÇLÜTÜRK

The love letter to Çıtlık Ağacı (Turpentine Tree) that botanist Fem Güçlütürk wrote is reflecting something beyond the love that we know.

SENSES
AYŞE BOYNER

We feel Ayşe Boyner’s high energy through all of her senses.

CITIZENS
NURAY ADA

Best friend, a local break spot, a deep relaxing breath, or maybe a handful of mud ready to be shaped…