The Stuff: 2 large cucumbers, peeled and thinly sliced 1 sweet onion, thinly sliced 1 tablespoon sea salt 1 ½ cups mayonnaise, or more to taste ½ cup yogurt 2 tablespoons vinegar 1 tablespoon white sugar 2 tablespoons Never Not Eating Sumac S&P The Method: Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes. Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl. Stir mayonnaise, yogurt, vinegar, sugar, and sumac together in a bowl with a whisk until smooth; pour...
The Stuff: For the fish balls: 350g white fish, finely diced (I prefer cod or red snapper) 1 medium onion, finely diced 2 garlic cloves, crushed 1 green chili, finely diced 1 egg 3 Tbsp olive oil a handful of chopped cilantro a handful of chopped parsley 1/2 tsp ground turmeric 1/2 tsp ground cumin 1/2 tsp Never Not Eating Sumac S&P 1/2 tsp Never Not Eating Za'atar 1 tsp salt 2 Tbsp bread crumbs a 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 Tbsp tomato paste 1/2 tsp sugar salt black pepper 1 tbsp Never Not...
The Stuff: 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium yellow onion, thinly sliced Kosher salt and pepper 2 pints cherry tomatoes 2 red bell peppers, chopped 1/4 cup plus 2 teaspoons finely chopped parsley, plus more for garnish 2 teaspoons Never Not Eating Za’atar, plus more for garnish 4 large eggs 1 cup plain yogurt 1/2 cup finely chopped seeded English cucumber 1 tablespoon fresh lemon juice, plus more for drizzling 1/2 teaspoon Never Not Eating Sumac S&P 2 teaspoons finely chopped mint The Method: Preheat the oven to 375°. In a large ovenproof skillet, heat the 3 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderate heat,...
The Stuff: 2 tablespoons tahini, well stirred 2 tablespoons olive oil 2 teaspoons honey 2 tablespoons Never Not Eating Shawarma 2 pounds bone-in, skin-on chicken leg quarters or thighs Kosher salt plus freshly ground black pepper, to taste 1 tablespoon honey 3 tablespoons hot water (either from tap or heated) 1 large lemon, very thinly sliced and cut into half moons (seeds removed) 1 large red onion, halved and thinly sliced 1 15-ounce can chickpeas, drained and rinsed 1 tablespoon olive oil 1 teaspoon Never Not Eating Chraime Kosher salt, to taste 8 Medjool dates, pitted and halved 3/4 cup whole-milk yogurt 1 tablespoon tahini, well stirred Never Not Eating Sumac S&P 1 tablespoon Never Not Eating Za’atar for garnish The Method: Heat oven to 425°F. For the tahini-rubbed chicken: In a small bowl, mix together tahini, olive oil, honey, and...
The Stuff: 1 pint cremini mushrooms, halved 1 pint oyster mushrooms, sliced 1 shallot, peeled and sliced 1 clove garlic, diced 2 sprigs fresh thyme 2 tablespoons olive oil 4 tablespoons butter ¼ cup sour cream or creme fresh 1 tablespoon Never Not Eating Sumac S&P 2 teaspoons fresh tarragon, chopped 2 teaspoons fresh thyme, chopped 1 teaspoons fresh chives, chopped 1 demi-baguette The Method: Heat 2 tablespoons of olive oil in a large skillet on medium. Add your mushrooms in a single layer, cooking undisturbed for 3 minutes, until brown. Toss the mushrooms and cook for an additional 5 minutes, tossing frequently. Add butter, thyme and garlic, season with salt and pepper. Continue cooking until fully browned and...
