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 Spice 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,...
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...
The Stuff: 4 potato latkes 4 slices of pastrami, cut in half (alternately 12 thin slices of salami) 4 eggs 1 tablespoon milk or cream Salt and pepper, to taste 1 tsp Never Not Eating Shawarma Spice 4 slices of cheddar cheese 2 bagels, sliced in half, lightly toasted Mayonnaise Hot sauce Never Not Eating Za’atar for garnish The Method: Turn the broil setting on your oven on low, with one rack on the top of your oven and one on the bottom. Put latkes on a baking sheet to keep warm in the oven on the lower rack. Cook the pastrami or salami in a cast iron or non-stick frying pan preheated to high, until crispy on both...
The Stuff: 2 1/2 pounds potatoes, Yukon Gold or similar, quartered 1 teaspoon salt 1 head of garlic, roasted and cloves removed and mashed with a fork ¾ cup tahini ¾ to 1 cup ice water ¼ cup Never Not Eating Sumac S&P Toasted sesame seeds The Method: Place potatoes in a large pot and add enough cold water to cover them by 1-2 inches. Bring water to a boil, add 1 tsp salt, reduce heat to medium and continue cooking for about 20 minutes, until potatoes are soft when poked with a fork. While the potatoes are cooking pour the tahini in a medium bowl and add the garlic, salt, and then add in the ice water, 1/4 cup...
