There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days. It’s a place that causes cravings, and while it’s not that pricey, I much prefer to be able to make my own chicken shawarma whenever I want to, rather than being held hostage by the operating hours and cash-only rules of Zankou.
This recipe is as close as I’ve come to replicating their delicious chicken. It uses the leftover spice blend from the Tabbouleh recipe -- making both for the same meal would be a wonderful idea, as the spiced coolness of the Tabbouleh complements the savory crispiness of the chicken. If you don’t want to use the Tabbouleh spice blend, you can add some cinnamon, which I’ve specified in the ingredients.
This is a great dish for a dinner party, or to keep in the fridge for a few days’ lunches or dinners. It reheats beautifully, crisped up in a pan with some olive oil.
Serves 6. Adapted from The New York Times.
It’s going to be a cold one on the East Coast this weekend — time for a warming breakfast that gives you the power and energy to get through the day. Here’s one amazing option — Shakshuka! Not only is it fun to say, it’s a delicious, savory, healthy egg dish that makes for an exciting and comforting meal.
These falafel sandwiches are straight-up amazing. The falafel is flavorful, crisp, and light, so good that even by itself it’s a wonderful thing.
Both of these recipes are kind of magical -- they take super simple ingredients like water, flour, butter, salt, and Vanns Smoked Spanish Paprika and turn them into beautiful, impressive golden brown focaccia and a deeply orange-red, perfectly flavored smoked paprika butter to be spread on top. It makes a great appetizer for any occasion, but be careful that your guests don’t fill themselves up on it! It’s a little bit addictive.
The earthy spice of Vanns Harissa, slight green bitterness of Vanns Celery Seed, and heat of Vanns Aleppo Style Chili Flakes bring some excitement to tender roast chicken, with sumac-marinated red onions adding a pop of brightness.
It’s starting to feel like real springtime weather these days -- cool in the mornings and evenings, warm during the day, weather that sometimes makes it hard to know what to eat. A cool, refreshing, summery salad or a comforting, warming wintery stew?
It's almost Memorial Day, and you know what that means -- time to take the cover off your grill, stock up on the charcoal and propane, and fill your grocery cart with your favorite pieces of meat and grillable vegetables.
Rice bowls are starting to be a big thing these days, and there's a good reason. Take something a little saucy, something with some great texture, something with protein or some bite to it, arrange on top of rice, add the condiments of your choice, and enjoy your healthy, delicious, and filling meal!
This is my ideal summer dish. It’s healthy, packed with flavor, and makes use of the bounty of zucchini that appears in gardens and stores each June.
This is it, folks. This is the perfect, unexpected, amazing vegetable soup, adapted from Michael Solomonov’s beast of a cookbook Zahav. This recipe is the perfect example of his brilliant and unusual use of commonplace spices and other ingredients.
A lightened up, brightened up version of chicken parm that won't weigh you down, but still gives that same satisfaction of juicy chicken, melty cheese, and savory tomato sauce.