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...
(Makes 1 pie, serves 2) The Stuff: 1 ½ cups all-purpose flour, more as needed (4-6 tbs) 2/3 cup warm water (approximately 110°F) 1 tablespoon olive oil 2 teaspoon kosher salt 1 ¼ teaspoon active dry yeast 1 teaspoon sugar 2 cup low-moisture kashkaval (available at Turkish grocery stores) or mozzarella, shredded 1 cups feta cheese, crumbled (salty feta works best) 1 cup cheddar, shredded 2-3 tablespoons Never Not Eating Za’atar 2 large eggs 1 tablespoon butter Coarse salt, to taste The Method: Preheat oven to 500 with a pizza stone or inverted sheet pan Combine cheeses in a bowl, and toss together. In the bowl of your stand mixer, with the dough hook, combine flour, salt, yeast, and sugar,...
The Stuff: 2 tablespoons plus one teaspoon unsalted butter 1 pound Savoy cabbage, roughly chopped ½ teaspoon salt ¼ teaspoon pepper 1 clove garlic, minced (about 1 teaspoon) 2 tablespoons Never Not Eating Za’atar ¼ cup dry white wine (or vegetable broth or water mixed with a good squeeze of lemon juice) 1 sheet (14 ounces) frozen puff pastry such as Dufour, defrosted in the refrigerator ½ cup grated aged gouda or gruyère cheese 2 tablespoons chopped fresh parsley and/or dill The Method: Preheat oven to 400 degrees F. Line a baking sheet (13½ X 18 or thereabouts) with parchment paper. Heat a large skillet over medium heat and add butter. When butter has melted, add cabbage, using tongs or...
