The Stuff: 2 tablespoons plus one teaspoon unsalted butter 1 pound Savoy cabbage, roughly chopped ½ teaspoon salt ¼ teaspoon pepper 1 clove garlic, minced (about 1 teaspoon) 2 tablespoons Never Not Eating Za’atar ¼ cup dry white wine (or vegetable broth or water mixed with a good squeeze of lemon juice) 1 sheet (14 ounces) frozen puff pastry such as Dufour, defrosted in the refrigerator ½ cup grated aged gouda or gruyère cheese 2 tablespoons chopped fresh parsley and/or dill The Method: Preheat oven to 400 degrees F. Line a baking sheet (13½ X 18 or thereabouts) with parchment paper. Heat a large skillet over medium heat and add butter. When butter has melted, add cabbage, using tongs or...
The Stuff: For the dough: 1½ cups warm water 2¼ teaspoon active dry yeast (1 packet) 2 teaspoon granulated sugar 2 teaspoon kosher salt 3½ cups all-purpose flour 2 tablespoon olive oil, plus more to coat the dough For the topping: 3 small yellow onions 1 tablespoons olive oil 3 tablespoons Never Not Eating Sumac S&P 1 teaspoon kosher salt 1 teaspoon flaky salt, such as Maldon Never Not Eating Za’atar for garnish The Method: In a small bowl, combine 1½ cups warm water, 2¼ tsp active dry yeast, and 2 tsp granulated sugar. Stir to combine, and then allow to sit until foamy, about 5 minutes. In the bowl of a stand mixer, combine 2½ cups all-purpose flour and...
The Stuff: 1 cup basmati rice 1 medium carrot, grated 1 tablespoon butter or olive oil 1.5 cups hot water 1.5 tablespoon salt 1 teaspoon turmeric 1 teaspoon Never Not Eating Shawarma 1/4 teaspoon cracked pepper Never Not Eating Za'atar for garnish The Method: Rinse rice in cold water, until it runs clear Cut the carrot into two pieces, and grate half of it coarsely while the other half thinly Melt the butter in a medium sized pot Add in the carrots and sauté until softened Now add in the rice and sauté for 2-3 mins Add the salt, turmeric, Never Not Eating Shawarma, and pepper, stir well Add the hot water and put the lid on Cook on low...
The Stuff: 4 to 5 medium red potatoes (1½ pounds), scrubbed 4 medium shallots, quartered 4 tablespoons extra-virgin olive oil 2 tablespoons Never Not Eating Sumac S&P Kosher salt and freshly ground black pepper to taste 1 small roasting chicken (about 3½ to 4 pounds), patted dry 1 small lemon 5 tablespoons Never Not Eating Za’atar ¼ teaspoon dried red pepper flakes 2 garlic cloves 6 thyme sprigs The Method: Preheat the oven to 425°F. Cut each potato into 6 wedges. In a 9 x 13-inch metal or glass baking dish, toss the potatoes and shallots with 1 tablespoon of the olive oil and the sumac, salt, and black pepper. Season the cavity and exterior of the chicken well with...
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...
