“Good baklava begins with good soil,” writes Turkish food writer Aylin Oney Tan in her book, “A Taste of Sun and Fire: Gaziantep Cookery.” Probably not your first guess, but for those who take the syrupy, nut-filled, layered-crust confection as seriously as life itself, we need to go right to the basics: good wheat for […]
November 12, 2020By Kevin Revolinski