Category: Dairy

Honey Harissa Corn Ribs with Preserved Lemon Labneh

Let’s talk about corn ribs: smoky, sweet, spicy, and utterly addictive. These Honey Harissa Corn Ribs with Preserved Lemon Labneh hit every flavor note and are so much fun to eat. They curl into rib-like shapes as they roast, making them the perfect finger food for Shavuot, summer gatherings, game day or just because.

But I’ll be real with you: cutting corn ribs is not for the faint of heart. The struggle is real, but worth it.

Here are some hard-earned tricks that actually help:

Use a heavy, very sharp chef’s knife. Serrated blades tend to slip and bind.

Microwave the corn for 2–3 minutes first to slightly soften the cob, or blanch in boiling water.

Place the corn on a cutting board and cut with your knife, rocking gently back and forth instead of trying to muscle straight through. If you’re really struggling, halve the cob crosswise first to shorten it—then quarter each half vertically.

You can use a meat mallet or rolling pin to bang on the knife. If it’s not working and all else fails, borrow a saw lol

Once they’re broken down, it’s a breeze from there. Mix up your sweet-spicy-smoky sauce and brush liberally. The harissa gives you heat and depth; the honey brings balance and stickiness, making every bite feel indulgent.

But what really elevates it is the preserved lemon labneh on the side. Cool, creamy, citrusy labneh with tiny pops of briny, fermented lemon? Absolute magic against the sweet-spicy corn. You can dunk, smear, or swipe!

Related Recipes:

roasted baby elote
summer corn and peach salad
corn goat cheese salad

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Beans alla Vodka (without the vodka!)

We are a bean family, and also one that is passionate about our Meatless Mondays, so there are always plenty of canned bean in the pantry for curry, refried beans and soups. But if you’re looking to get rid of some cans in a delicious  new way, this beans a la vodka recipe is just the thing!

Related Recipes:

cheesy ravioli in pink sauce
pasta free spinach manicotti
beer and frank baked beans

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Spinach Feta Zoodles

Zoodles are back, and it’s been FOREVER! It was my go-to lunch and Saturday night dinner way back when, but it took a back seat when the sourdough trend replaced my low-carb leanings. But the new year is upon us – which means lightening things up post our 8-day latke fest and zoodles are making a comeback!

I had some defrosted chopped spinach in the fridge and a little chunk of feta so I decided to add those components and it may just be my favorite combo to date!

 

Related Recipes:

cheesy zoodle marinara
tuna zoodle puttanesca
zoodle bolognese

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Israeli Couscous Arancini

A real #oldiebutgoodie, this arancini was born out of my love of cheesy fried deliciousness and fun Chanukah appetizers. Arancini is as labor-intensive as it is delicious, because it starts with a base of leftover risotta (who ever has leftover risotto?!), so here, I substitute ptitim, or Israeli couscous as it’s called in this country, for rice, and you’re left with a quick-cooking pasta with the most delicious mouthfeeel that comes together super fast! I can never make these little bites of heaven fast enough, and kids just can’t stop popping them. A winner for your Chanukah party!

Related Recipes:

bissli pizza wheels
Pizza En Croute
jalapeno poppers
broccoli parmesan poppers

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Smashed Tater Tots with Greek Yogurt Ranch

I love me some tater tots, who doesnt?! I’ve smashed them in a waffle iron, tossed them in buffallo sauce and used them to top shepherd’s pie! They make a great stand-in for latkes, and you can control just how smashed you want ’em! Smash between 2 sheet trays for medium smash and flatten with the bottom of a measuring cup for extra crispy tater tot chips! No matter how you serve them, they’re bound to be a fun appetizer for your Chanukah party!

 

Other Chip & Dip ideas:

parmesan lasagnas chips with pizza hummus
zaatar eggplant chips with harissa whipped feta
parmesan zucchini chips

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