A food blog with delicious recipes and stories
Introducing the All-New AZ Cookbook!

All New Azcookbook

Happy New Year, guys! Hope you  had a wonderful celebration and are ready to start another beautiful year.

I have great news to share with you. AZ Cookbook has a brand new design now! The new blog is clean, easy to navigate, and mobile friendly. A big thank you goes to my husband Murat and the team at Meltem Technology for working day and night to produce what you see and what I really like.

Also notice our brand new logo, designed by one amazing designer, Alina Bayramova. I am in love with it.

So, here  are some useful features the new blog  offers for your convenience:

1. You can browse the recipes by Ingredient, by Type, and by Monthly Postings.

2. Also note our Picture Gallery – my favorite addition to the blog!

3. Check out our Resources: How-To, Conversion, and Where to Find Ingredients.

4. Our new series – the AZ Cookbook Tablescapes – has its own place on the blog, too.

5. Don’t forget to join AZ Cookbook on social media. Click on the icons in the header to do so. Let’s keep in touch.

Please browse the blog and let me know what you think. We are still working on eliminating some small  glitches here and there and doing minor touch-ups to the design. But overall it is ready.

If you come across any broken link, please let me know  and we’ll fix it. We all know broken links are a curse of a website transfer.

The brand new AZ Cookbook has a lot of recipes in store to share with you in the new year. Stay tuned! Enjoy!

 

  • Azerbaijani Firni in Lahij
    Links to Reads, July 2016
    August 2, 2016 by
    Welcome, August! And good-bye, July! Time for a new round of cool links from various sources, so hi there, July Links to Reads! Top 10 links I enjoyed reading. * In Mexico City, trash is recycled both to curb the local waste disposal problem and help the poor get food in return. * Unlike Japanese sashimi, Korean sashimi prizes live...
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  • How to Dry Mint Leaves
    How to Dry Mint Leaves
    July 27, 2016 by
    When life gives you mint, dry it. And store it. Because you can use dried mint in so many ways in the kitchen and stocking up on it to last through a long time is always a good idea. Dried mint is one of my most important pantry staples and I often use it in Azerbaijani and Turkish dishes. The...
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  • Azerbaijani-Style Eggs with Tomatoes
    Azerbaijani-Style Eggs with Tomatoes
    July 23, 2016 by
    In Turkey, it is menemen, in many parts of the Middle East, it is shakshuka (claimed to be a North African import), and in Azerbaijan, it is pomidor chighirtmasi, also known as pomidor-yumurta (literally, “tomato-egg”). What do these dishes have in common? In them, tomatoes and eggs prove to be a match made in heaven, or rather a skillet. Although...
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  • Blueberry Bundt Cake
    Blueberry Bundt Cake
    July 13, 2016 by
    A few days ago, I ventured into making my very first blueberry Bundt cake to take to a picnic with friends. I thought it would be a perfect accompaniment to black tea we all took there in our thermoses to enjoy in the open air. (If you ask why black tea and why any tea at all, it’s because no...
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  • de Buyuran with Evan Kleiman
    My Interview on KCRW Good Food Show
    July 12, 2016 by
    Recently, I had one of the best experiences of my cookbook publishing adventure – I got interviewed by Evan Kleiman, the host of  KCRW Good Food Show. KCRW is Southern California’s leading National Public Radio affiliate and its content is distributed nationally to 550,000 listeners weekly. I’ve been one of them for the longest time but never before in my...
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