HOW TO USE INGREDIENTS, TIPS AND TRICKS, LIKES
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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FROM THE ARCHIVES
FEASTS
FENNEL ROOTS WITH ORANGE AND OLIVE OIL

The recipe for fennel roots with orange and olive oil.

FINDS
UNDER THE RAINBOW RISING FROM THE BOTTOM OF DARKNESS

An album that embraces birth, death, apocalypse, omens, earth, trees and human life in a musical context way beyond “experimentalism” in only 42 minutes.

CASE SERIES
DOLLY PUFFS

Designed by Sanayi313 Architects, Dolly Puffs bring comfort to living spaces with its special style and texture.

BLACKOUTS
LOS ANGELES

Postcards from a city of angels, dreamers, and believers….

LOVE LETTERS
DİLAN BOZYEL

Photographer Dilan Bozyel declares her love for Beirut, for which she is writing a book about.

SENSES
AYTEN ALPÜN

With the photographer and domestic engineer Ayten Alpün, we laughed a lot while exploring her five different senses.

CITIZENS
TULYA MADRA

We looked at İstanbul from Brooklyn with Tulya Madra, who transformed the city’s memory of colors, geometrical dreams, silent curves and poetry written on water into “porcelain”.