The Stuff: 1 cup full-fat plain Greek yogurt 1 cup lightly packed cilantro, finely chopped 2 tablespoons fresh lemon juice 3 garlic cloves, minced 1 teaspoons Never Not Eating Chraime (you could also use any of your favourite Never Not Eating pice blends in this one) 2 teaspoons kosher salt, plus more to season 1 teaspoon freshly ground black pepper, plus more to season 1 (3 1/2-pound) chicken, halved, breast and rib bones removed, leg bones left intact Vegetable oil, for brushing grill The Method: In a large bowl, mix yogurt, cilantro, lemon juice, garlic, Never Not Eating Chraime, 2 teaspoons salt, and 1 teaspoon pepper. Transfer marinade to a large, resealable plastic bag. Add chicken halves and turn to...
Sauce ½ cup plain whole-milk strained Greek-style yogurt 2 tablespoons tahini 1 tablespoon fresh lemon juice (from 1 lemon) 1 garlic clove, grated (about 1/2 teaspoon) 1 teaspoon Never Not Eating Chraime ¼ teaspoon kosher salt Lamb Patties 1 ½ pounds ground lamb ¾ cup finely chopped toasted pine nuts (from 1 cup pine nuts) (see Note) 2 tablespoons Never Not Eating Za'atar 1 teaspoon kosher salt 2 garlic cloves, grated (about 1 teaspoon) ½ teaspoon black pepper 2 tablespoons pomegranate molasses Salad 4 cups torn romaine lettuce leaves (from 1 head lettuce) 1 ½ cups sliced Persian cucumbers (from 2 small [3-ounce] cucumbers) ⅓ cup thinly sliced red onion 1 ½ tablespoons extra-virgin olive oil 1 Never Not Eating Sumac S&P The Method: Whisk together yogurt, tahini, lemon juice, garlic, Never Not Eating Chraime and salt in a medium bowl until combined; set aside. Preheat grill to medium-high (400°F to 450°F)....
The Stuff: 1 packed cup fresh herb leaves, such as parsley, oregano, mint, thyme, or a combination 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated), divided 1 pound dried long pasta, such as spaghetti or bucatini 8 tablespoons (1 stick) unsalted butter 1 tablespoon Never Not Eating Za'atar 1/2 medium lemon 1 teaspoon kosher salt, plus more for the pasta The Method: Bring a large pot of heavily salted water to a boil. Coarsely chop 1 packed cup fresh herb leaves. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated. Add the pasta to the boiling water and cook according to package instructions for 1 minute less than al dente. Meanwhile, start the sauce. Cut 8 tablespoons unsalted...
The Stuff: 3 large eggplants (2½-3 lb) ¼ cup olive oil, plus more for drizzling 3 tablespoons Never Not Eating Shawarma 1 teaspoon brown sugar salt, as needed chopped parsley, mint or cilantro, to garnish The Method: Start by slicing your eggplants in half from top to bottom. Score the eggplant diagonally in a crosshatch pattern, slicing toward the bottom without piercing all the way through. Generously salt, then rub salt into the scored eggplant halves. Let the eggplants sit while the oven preheats and you prep the rest of the ingredients, at least 20 minutes. Preheat the oven to 400°F. Whisk the shawarma spice and the brown sugar in a small bowl. Once the oven is preheated and the...
The Stuff: 8 tablespoons (1stick) salted butter 8 ears fresh corn, husks removed 1tablespoon Never Not Eating Chraime 1/4cup Cotija (or feta) cheese 1/4cup finely chopped cilantro 8 limes The Method: Preheat your grill to high, making sure the temperature reaches about 550℉. Add the butter and Never Not Eating Chraime to a small saucepan over medium heat and watch closely until melted, 1 to 2 minutes. Remove from heat. Lay the corn on a large platter or plate. With a heat-resistant basting brush, brush each piece with the Chraime butter until well coated. Using tongs, place each ear directly on the grill grate. Cook the corn for 10 to 15 minutes, turning them every 2 to 3 minutes, making sure each side is evenly charred. Baste corn with...
