Meat to be grilled for shish kebab, usually lamb, is ideally marinated in a paste of yogurt, minced onion, and spices, even if it’s only for a few minutes. If you prefer to eliminate the yogurt, use a couple of tablespoons of olive oil instead. And if you have dried ground sumac—a sour spice found at all Middle Eastern stores—sprinkle a little of it on the meat just before serving (you won’t need the lemon). If you choose to grill other vegetables—tomatoes, peppers, mushrooms, more onions, whatever— skewer them separately. Simply brush them with a little olive oil and sprinkle them with salt and pepper. These skewers, of course, are ideal with Pilaf (page 513). Other cuts of meat you can use here: beef tenderloin (filet mignon) or boneless chicken thighs (which will require a little longer cooking time).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.