Plums and Pluots color this one-pan chicken dish a dazzling color.
For the past couple of years, Middle Eastern cuisine has been having a major moment.
And we are all luckier for it.
No longer does the spice mixture of ras el hanout prompt a quizzical look. We now talk knowledgeably about the best brand of tahini. And we think nothing of whipping up our own hummus at home.
The new “Honey & Co. at Home: Middle Eastern recipes from our kitchen” (Pavilion), of which I received a review copy, adds to that narrative by providing a wealth of tempting accessible recipes. The book is by husband and wife chefs, Sarit Packer and Itamar Srulovich, who own the Israeli-influenced cafe, Honey & Co. in London.
As alums of Yotam Ottolenghi’s renowned London restaurants, their recipes spotlight seasonal ingredients, but are even easier to make at home. Try your hand at everything from “Yemeni Lentil Meatballs” and “Cold Yogurt and Pomegranate Soup” to “Lamb Chops with Rocket, Figs and Walnuts” and “Tahini Cake with Lemon and White Chocolate.”
“Chicken in Plums and Sweet Spice” is a Middle Eastern version of a tray bake.
Not your typical kale salad by any means.
Can you stand just one more kale salad recipe?
Oh come on, sure you can.
You know your love of this leafy green hasn’t waned even if you don’t want to admit it publicly.
Just embrace it. After all, in our society, how many times do we actually value something that’s crinkly and wrinkly, right? Ever more reason to never let go of this green beauty.
Especially when it’s showcased with a spectrum of flavor, texture and downright scrumptiousness in “Syrian Kale and Carrot Salad with Shattered Dates.”
This easy recipe is from “Seattle Cooks” (Figure 1), of which I received a review copy. Seattle food writer Julien Perry spotlights 40 of the city’s top restaurants with recipes and profile stories.
Enjoy everything from “Fava Santorini” from Chef Zoi Antonitsas of Little Fish to “Shrimp and Shittake Pot Stickers with Riesling Dip” from Chefs Tom Douglas and Brock Johnson of Dahlia Lounge, and “Kalua Pork Belly with Korean Chimichurri” by Chef Rachel Yang of Revel.