From pastries to regional flavors, explore Aslıhan Serbest's tried-and-true recipes section by section.

Soft braided yeast buns.

A citrus cake warm with cinnamon.

Artichokes gently cooked in olive oil.

A trio: tahini pastry, strawberry roll and homemade jam.

A savory breakfast spread to stock up for winter.

Hazelnut biscuits alongside a tahini dip.

An apple week: dried apples, compote and an apple tart.

Soft pastry rolls filled with poppy seed.

A warmly spiced ginger cake.

Pumpkin simmered to a sweet dessert with walnuts.

Crumbly cookies with the taste of halva.

Colorful pasta loaded with vegetables.

Regional meat-filled pastries.

Soft, fluffy little dinner rolls.

A layered German-style cream cake.

Crispy layered börek shaped like a crow's foot.

A traditional highland sauté.

A moist cake drenched in caramel sauce.

Noah's pudding — grains, fruits and nuts in harmony.

Fragrant Easter bread scented with mastic.

Green beans braised in olive oil with mushrooms and corn.

A curiously named, delightfully soft pastry.

Classic melt-in-the-mouth cookies.

Golden fried dough soaked in syrup.

A sour cherry milkshake to farewell the summer.

Buttery crescent rolls, soft and fragrant.

A Black Sea classic with parsley and salted anchovy.

A seaside getaway on the Aegean — notes and photos from my trip.

Tender little carrot cakes that melt in your mouth.

An oil-free cake baked with the natural richness of tahini.

Cone-shaped party cookies kids adore.

A simple way to turn stale bread into a crispy garlicky treat.

Homemade dough topped with mushrooms, peppers, corn and cheese.