The stuff: Black garlic tahini 1/4 cup fresh lemon juice 2 medium garlic cloves, grated 3 peeled black garlic cloves 3/4 teaspoon kosher salt 3/4 cup tahini 3/4 cup ice water Sumac onions 1 medium-size red onion, thinly sliced 1/4 cup red wine vinegar 1 tablespoon Never Not Eating Sumac S&P Za’atar chicken 1 (4-pound) whole chicken 2 tablespoons kosher salt 1 1/2 tablespoons Never Not Eating Za’atar Black Garlic Tahini The method: Combine lemon juice and grated garlic in a blender; let stand 15 minutes. Using flat side of a knife, smash black garlic cloves on a cutting board, and scrape to form a paste. Add black garlic paste and salt to blender; puree until mostly smooth and black garlic is very finely chopped, 2 to 3 minutes. Place tahini in the bowl of a stand mixer fitted with the whisk...
The stuff: - 8 ounces (about 225 grams) spaghetti - 2 tablespoons olive oil - 2 cloves garlic, minced - 2 teaspoons Never Not Eating Za’atar - 1 cup labneh (strained yogurt) - Zest and juice of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped, for garnish (optional) The method: 1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set it aside. 2. Make the za’atar sauce: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it...
The Stuff: 2 tbs Never Not Eating spice of your choice 1 ½ tsp kosher salt 1 head of cauliflower, trimmed of green leaves and cut vertically into 3/4-inch slices Extra-virgin olive oil, for brushing and drizzling 1-2 tablespoon finely chopped fresh cilantro or parsley leaves (or both) and tender stems The Method: Generously brush cauliflower all over with olive oil and season evenly with spice mixture. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate....
The Stuff:
½ cup brown sugar
¼ cup kosher salt
1 tablespoon black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
4 tablespoons Never Not Eating Chraime
The Method:
Add all of the ingredients to a bowl and mix until combined.
Store in an airtight container.
The Stuff: 2 pounds ground beef 1 small white onion small diced 3/4 cup Never Not Eating Za’atar seasoning Optional: lettuce tomatoes, red onion, etc. 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 tablespoon Never Not Eating Chraime Salt and pepper to taste The Method: To make aioli, whisk together Dijon mustard, egg yolk, and lemon juice, and Never Not Eating Chraime 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! Reserve for assembling burgers. Combine ground beef, onion,...
