This recipe is not for the faint of heart - it's for those who crave excitement in the kitchen and are willing to take risks to discover new and delicious flavors. We are you to make it and not fall in love! 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...
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...
The stuff: 1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for work surface 1 teaspoon kosher salt 2 teaspoons Never Not Eating Shawarma Spice 1 teaspoon Never Not Eating Chraime Spice 1/2 teaspoon black pepper 1/2 cup cold unsalted butter (4 ounces), cubed 4 to 5 tablespoons ice water 2 tablespoons canola oil 1/2 large red onion, thinly sliced into half-moons (about 1 3/4 cups) 2 teaspoons Never Not Eating Sumac S&P 1/2 teaspoon Never Not Eating Chraime Spice 1 tablespoon pomegranate molasses 2 pounds ripe red medium-size tomatoes (Romas work great for this recipe, or any heirlooms) 1 tablespoon Never Not Eating Chraime Spice 1 teaspoon kosher salt, divided 8 ounces low-moisture mozzarella cheese, shredded...
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