We never met a recipe by food and travel writer Robyn Eckhardt that we haven’t totally loved, so her new cookbook is a much-anticipated treat. Dive head-first into this in-depth study of Turkish cuisine, and find a new favorite way to prepare all kinds of versatile ingredients. Brush up your brunch game with these extra-savory brown butter scrambled eggs.

When browned in butter, flour takes on a wonderful nuttiness; scramble it with eggs, and you have this staple of the classic Van break-fast. Drizzled with honey, as it is often served in Van, this dish tastes a bit like extra-eggy French toast. If you want to go that route, use a pale flower honey; the bitterness of dark honey will overwhelm the toasty flavor of the flour.

Reprinted with permission from Istanbul and Beyond