The Stuff:
1 cup mayonnaise
2 tablespoon ketchup
2 tablespoon yellow mustard
8 slices kosher dill pickle
1 tablespoon Never Not Eating Chraime
Splash of white vinegar or pickle juice
The Method:
Combine all ingredients in a countertop blender jar or food processor, and blend on high until smooth, scraping down sides of blender with rubber spatula as necessary
Blend for 30 seconds to 1 minute
Transfer sauce to an airtight container and refrigerate until ready to use
The stuff: 2 cups dried apricots 2 cups medjool dates, pitted 4 Tbsp Never Not Eating Za’atar 3 Tbsp extra virgin olive oil 1 whole chicken, spatchcocked or broken into 8 pieces (or alternately 6 chicken legs, skin-on) ½ cup chicken stock, low sodium kosher salt, to taste ⅓ cup honey ¼ cup pomegranate molasses 2 tsp Never Not Eating Chraime 1/4 cup parsley 1/4 cup pomegranate arils (seeds) The method: Preheat oven to 350°F. Spread apricots and dates into a 9×13-inch pan. Combine the honey, pomegranate molasses, and Never Not Eating Chraime. Mix well, set aside. Combine Never Not Eating Za’atar and olive oil to create a paste and rub the paste over chicken Place chicken on dried fruit in a roasting pan and...
This one comes from our brilliant friend Chef Christine Flynn. You should follow her on Instagram for great food inspiration: https://www.instagram.com/christineanneflynn/ The Stuff: 1 large eggplant 1/4 cup olive oil + more for serving 2 tbs Never Not Eating Chraime 1 tsp salt Crusty bread and burrata or fresh mozzarella, for serving (optional, but also not really) The Method: Preheat the oven to 425 Peel and score the eggplant, and brine for 20 min in salt water Rub eggplant with 1/4 cup oil, 2 tbs Never Not Eating Chraime and 1 tsp salt Roast for 1 hr 20 min. Remove from oven, drizzle with more olive oil and your favourite vinegar (sumac vinegar is great!). Serve with crusty bread and...
The Stuff: For the fish balls: 350g fish, finely diced (cod or red snapper preferred) 1 medium onion, finely diced 1 egg 3 tbs olive oil Handful of chopped cilantro Handful of chopped parsley 1 tablespoon Never Not Eating Chraime 1 teaspoon salt 2 tablespoon bread crumbs Pinch of baking powder For the sauce: 2 large red peppers, sliced into 10 strips 1 green chili, chopped 1 garlic clove, finely sliced 4 fresh, large tomatoes, finely diced 4 tablespoon tomato paste 1/2 teaspoon sugar Salt and black pepper to taste 1/2 teaspoon ground cumin 1 tablespoon sweet paprika 1 lemon, deseeded and chopped into tiny cubes Olive oil 3 cups water The Method: Mix all the ingredients for the fish balls until combined. Make golf-ball sized...
The Stuff: 1 teaspoon Dijon mustard 1 large pasteurized egg yolk Juice from ½ lemon 3/4 cup extra virgin olive oil canola or vegetable work well too 1-2 tablespoons Never Not Eating Chraime Salt and pepper to taste 1/3 cup Never Not Eating Sumac S&P 3 tablespoons dried thyme 2 tablespoons dried oregano 3 tablespoons sesame seeds toasted 1 teaspoon coarse sea salt 2 pounds ground beef 1 small white onion small diced 3/4 cup Never Not Eating Za’atar The Method: To make aioli, whisk together Dijon mustard, egg yolk, Never Not Eating Chraime and lemon juice together in a bowl. Slowly drizzle in olive oil, starting with just a few drops, while whisking. Keep adding the olive oil until the mixture emulsifies and thickens. You should be able to turn the bowl upside down and nothing drips out once it is ready!...
