I’ve said it before and I’ll say it again: baking bread is not my strong suit. But this recipe? I couldn’t stop eating it. Adapted from my well-worn Baladi cookbook, this Palestinian bread is full of herby za’atar and is perfect dunked in tart, thick labneh. Serve this as a breakfast or even an appetizer. It’s well worth the effort.
2 envelopes of instant yeast (1/4 oz each)
1 cup warm water
1 tablespoon sugar
4 cups flour
1 teaspoon salt
1/2 cup avocado oil
3/4 cup olive oil
1/2 cup za’atar
labneh, to serve
Mix the yeast with the warm water and sugar until it bubbles, 5-10 minutes. Preheat the oven to 350F degrees.
Sift the flour into a bowl and add the salt. Add the yeast mixture to the flour and slowly drizzle in the vegetable oil and 1/2 cup of the olive oil. Mix the dough until it pulls away from the sides of the bowl, adding a little more water if needed. Knead for 5-7 minutes; it won’t be as bouncy as regular bread dough because of the oil content. Leave to rest for 40 minutes.
Make golf-ball-sized pieces of dough and set aside.
Mix the za’atar with the remaining 1/4 of olive oil and rub each dough ball in the mixture until coated. Arrange the dough balls in a bundt pan, cover with a dish towel, and leave to rise for another 20 minutes. Bake for 20-30 minutes until golden and puffy. Serve with labneh.
There’s something about the roasted garlic, bottled Italian dressing (please don’t judge) and lime juice that turns this grilled shrimp into a sublime dish. Call it alchemy. Call it anything you want, just know that it’s absolutely delicious.
For the roasted garlic butter:
1/2 cup avocado oil
1/4 cup peeled garlic cloves
1/2 cup salted butter
1/2 teaspoon sea salt
For the shrimp:
1/2 cup bottled Italian dressing
1/2 cup mayonnaise
1/4 cup lime juice
1/2 teaspoon salt
2 pounds peeled tail-on large raw shrimp
1/2 cup chopped green onions
2 tablespoons chopped parsley
1 teaspoon paprika
Make the roasted garlic butter: Preheat oven to 350F degrees. Place oil and garlic in a small baking pan, cover with aluminum foil. Roast garlic in oven until soft and light golden brown, about 40 minutes. Let cool 45 minutes. Remove garlic from oil; place garlic in small bowl. (Reserve garlic oil for another use.) Add butter to bowl with garlic and smash with a fork until smooth. Stir in salt. Let butter mixture stand until ready to use.
Make the shrimp: While garlic cools, stir together Italian dressing, mayonnaise, lime juice, and salt. Add shrimp and toss to coat. Refrigerate for 30 minutes.
Heat a grill or grill pan over medium-high. Remove shrimp from marinade and discard marinade. Grill shrimp until cooked through, 2 minutes per side. Transfer shrimp to a large bowl and add roasted garlic butter, tossing until butter is melted and shrimp are coated. Sprinkle with green onions, parsley, and paprika; toss to combine. Transfer to a serving plate.
I don’t make sushi often, but whenever I do, I regret not making it at home more often. Sure, my rolls aren’t beautiful or symmetric, but they’re absolutely delicious. This take on spicy tuna rolls is one of my favorites.
Soy sauce, wasabi, and pickled ginger, for serving
In a small bowl, combine mayonnaise, chili garlic sauce, soy sauce, sesame oil, and tuna. In another small bowl, combine lettuce and green onion.
Place a piece of nori, shiny side down, on a bamboo mat wrapped in plastic wrap. Spread nori evenly with 1 cup rice, leaving a 1/2-inch border at the top. Sprinkle 1/2 cup sesame seeds over rice. Spread 1/4 of tuna mixture lengthwise down center of nori. Sprinkle 1/4 of lettuce mixture over tuna. Place 1 strip of carrot along one side of tuna mixture and 1 strip of cucumber along the other side.
Using mat to help you, roll sushi into a cylinder. Press mat around rolled sushi to seal the edges. Repeat to make three more rolls.
Place sushi on a cutting board and slice each roll into 6 pieces. Serve with wasabi, soy sauce, and ginger.
This is a simple dish, but it’s much greater than the sum of its parts. I love anything with pesto, but would have never thought to add spicy, citrusy yuzu kosho to it. Adapted from Donabe, I usually serve this with good-quality tinned sardines.
2 rice cups (1 1/2 cups) short-grain white rice, rinsed
1 1/2 cups water
3 tablespoons pine nuts
1 clove garlic
2 cups basil leaves
1/4 cup olive oil
1 teaspoon yuzu kosho
1 tablespoon soy sauce
1 tablespoon Meyer lemon juice
1/4 cup grated Parmesan cheese
Cook the rice in a rice cooker according to directions.
Meanwhile, make the pesto: in a small saucepan, toast the pine nuts over medium-low heat, stirring and watching carefully until pine nuts are lightly golden, about five minutes. Remove from heat and let cool. In a food processor, combine 1 tablespoon of the pine nuts with the garlic, basil, olive oil, yuzu kosho, soy sauce, and lemon juice.
Once the rice has finished cooking, uncover and add the pesto, the remaining pine nuts, and the Parmesan cheese. Gently mix to combine and serve.
Noodles, chili sauce, and nut butters are an unrivaled trifecta. These spicy noodles are a perfect example — chewy udon, fiery gochujang, and nutty tahini make for an easy and delicious summer dish. Adapted from Bon Appetit, you can substitute the udon with ramen or lo mein, and feel free to replace the broccoli rabe with whatever is in season.
8–10 ounces udon noodles
1 tablespoon gochujang
3 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons tahini
2 teaspoons toasted sesame oil
2 tablespoons avocado oil
1 bunch broccoli rabe, coarsely chopped
4 garlic cloves, finely chopped
Handful of torn basil leaves, plus sprigs for serving
Toasted sesame seeds, for serving
Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool running water.
Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 tablespoons water in a small bowl to combine; set sauce aside.
Heat avocado oil in a wok over medium-high. Add broccoli rabe and garlic; season with salt and lots of pepper. Cook, tossing often, until broccoli rabe stems are crisp-tender and leaves are wilted, about 2 minutes. Add reserved sauce and cook, stirring often, until thickened slightly, about 2 minutes. Add noodles and a handful of basil and toss until sauce clings to noodles, about 1 minute.
Divide noodles among bowls and top with sesame seeds and more basil.