This week, chef Ana Sortun unveils the secrets of Turkish cooking. We also take a look at a Vietnamese-style weeknight dinner with Andrea Nguyen, wine expert Stephen Meuse explores the sommelier's romance with one wine, and we'll offer our recipe for caramel oranges. Finally, Sara Moulton and Christopher Kimball take your calls.
Fresh orange slices bathed in caramel sauce — simple, bright, and bold. Similar desserts were all the rage on London dessert carts during the ’80s. Known as “aranci caramellizzati” in Italy, it was first introduced by food writer Elizabeth David in her 1954 work, Italian Food.