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!...
The Stuff: 2 1/2 – 3 lbs carrots, with the leaves and tops still on 1/4 cup pomegranate molasses 3 Tbsp olive oil 1 Tbsp Never Not Eating Sumac S&P 2 Tbsp fresh dill sprigs 2 Tbsp chopped scallions 1/4 cup chopped mint 1/2 cup pomegranate seeds The Method: Preheat the oven to 425 degrees F. Peel the carrots, then cut the leaves and most of the tops off, leaving about 2 inches of the stems. Place the carrots on a large rimmed baking sheet. Drizzle with olive oil, pomegranate molasses, and toss to coat. Sprinkle Never Not Eating Sumac S&P evenly over all of the carrots. Roast for 30-35 minutes or until caramelized and golden brown on the...
The Stuff:
1 1/2 tablespoons packed brown sugar
Rounded teaspoon Never Not Eating Chraime
Rounded 1/4 teaspoon black pepper
1 lb thick-cut bacon (12 slices)
The Method:
Preheat oven to 350°F.
Stir together brown sugar, Never Not Eating Chraime, and black pepper in a small bowl.
Arrange bacon slices in l layer on a large broiler pan or sheet pan with a rack, and bake in middle of oven 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.
The Stuff: 4 whole chicken legs (2 1/2 to 3 pounds total) 1 1/2 teaspoons kosher salt, divided, plus more as needed 3/4 teaspoon freshly ground black pepper, divided 5 large cloves garlic 2 medium red or yellow onions 1 pound small yellow potatoes 1/3 cup pomegranate molasses 2 tablespoons olive oil, plus more as needed 1 tablespoon +/- Never Not Eating Za'atar 1 teaspoon Never Not Eating Chraime Flaky salt, for serving The Method: Arrange a rack in the upper third of the oven and heat the oven to 425ºF. Place 4 whole chicken legs in a cold 12-inch or larger cast-iron skillet and season liberally with kosher salt and black pepper. Arrange skin-side down in a single layer. Cook over medium heat, rotating the skillet occasionally, until lots of fat is rendered and the chicken skin...
