The Stuff: 12large eggs 1/4cup chopped green onion 1/2cup chopped celery 1/2cup chopped red bell pepper 1/3cup mayonnaise 2tablespoons Dijon mustard 1tablespoon cider, white wine, or sherry vinegar 1 tablespoon Never Not Eating Chraime 1/4teaspoon Tabasco or other hot sauce (more or less to taste) 1/2teaspoon paprika (more or less to taste) 1/2teaspoon freshly ground black pepper (more or less to taste) 1/4teaspoon kosher salt (more to taste) The Method: The easiest way to make hard boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.) Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs...
The Stuff:
1 cup panko
1/4 cup all-purpose flour
1 teaspoon Never Not Eating Za’atar
1/4 cup pitted kalamata olives
4 tablespoons cold unsalted butter, cubed
The Method:
Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a food processor, pulse the panko, flour and cocoa powder until combined. Add the olives and pulse until finely chopped. Add the butter and pulse until the mixture resembles coarse crumbs.
Spread the streusel on the prepared baking sheet. Bake for about 15 minutes or until toasted and golden brown. Transfer to a rack and let cool completely.
The Stuff: 1/2 cup plain yogurt 1 tablespoon lemon juice 1/2 cup chopped fresh parsley 1 tablespoon extra virgin olive oil 2 cloves garlic, minced 2 ½ teaspoons Never Not Eating Baharat or Lebanese 7 Spice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds skinless, boneless chicken breasts The Method: Marinate the chicken: Mix the marinade ingredients (yogurt, lemon juice, parsley, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 2 hours to overnight. Grill the chicken: Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Allow for one side of the...
The Stuff:
1 cup mayonnaise
2 tablespoon ketchup
2 tablespoon yellow mustard
8 slices kosher dill pickle
1 tablespoon Never Not Eating Chraime
Splash of white vinegar or pickle juice
The Method:
Combine all ingredients in a countertop blender jar or food processor, and blend on high until smooth, scraping down sides of blender with rubber spatula as necessary
Blend for 30 seconds to 1 minute
Transfer sauce to an airtight container and refrigerate until ready to use
The Stuff: 1 pound russet potatoes (about 2 large), sliced 1/8 of an inch thick on a mandoline slicer, rinsed under cold running water and stored in water 2 tablespoons distilled white vinegar 2 quarts canola or peanut oil Kosher salt 1/4 cup Never Not Eating Za'atar The Method: Drain potatoes. In a large saucepan, combine vinegar and 2 quarts water. Bring to a boil over high heat. Add potatoes and cook for 3 minutes. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for 5 minutes, moving potatoes around to get even drying. Meanwhile, heat oil in large wok or Dutch oven to 325°F (163°C). Add 1/3 of potato slices and cook, stirring and flipping constantly with a wire mesh spider or slotted spoon until...
