Labneh Tahini Dip with Pickled Jalapeno Oil
Creamy, tangy, and fiery in all the right ways. The turmeric jalapeno oil hits the labneh like a warm coat for your vegetables.
Mix 3 cups labneh or Greek yogurt with 1/2 cup tahini, the zest and juice of 2 lemons, and 1/4 cup pickled jalapeno brine until smooth. Season with salt and pepper. Finely chop 1/3 cup pickled sliced jalapenos and add them to a small skillet with 1/3 cup olive oil. Cook over medium heat until the oil begins to sizzle, about 3 to 5 minutes, then turn off the heat and stir in 1/4 teaspoon turmeric. Spoon the dip into a shallow bowl and top with the jalapeno oil. Serve with crunchy vegetables, crackers, or torn crusty bread.
Maple Rosemary Candied Nuts
Sweet, salty, a little spicy, the kind of holiday snack that makes your home smell like you tried harder than you did.
Toss 3 cups mixed nuts with 1/3 cup maple syrup, 2 tablespoons olive oil, a couple rosemary sprigs, 1 teaspoon red pepper flakes, 1 teaspoon hot smoked paprika, and 2 teaspoons kosher salt. Spread everything onto a sheet pan or cast iron skillet and roast at 300 F, tossing halfway, until the nuts are deeply toasted and the syrup caramelizes, about 25 to 30 minutes. Let cool completely and break apart any clusters. Store airtight for up to 2 days.
Lemon Pepper Salami
Zero cooking, maximum payoff. A glossy, salty pile of lemony salami you will eat straight out of the bowl.
Layer 2 pounds thinly sliced salami in a shallow bowl. Grate the zest of 1 lemon over the top, letting the oils fall right into the meat. Add a few generous grinds of black pepper and finish with a big drizzle of olive oil. Serve as is, it is perfect.
Chili Dill Cucumbers
A crisp, cold counterpoint to all the rich holiday food, bright, tangy, and a little spicy.
Toss 2 pounds Persian cucumber spears with 1/4 cup white wine or unseasoned rice vinegar, 1 teaspoon sugar, 3/4 teaspoon crushed red pepper flakes, and 2 teaspoons kosher salt. Chill for at least 1 hour or up to 6, tossing once. Right before serving, fold in 2 tablespoons chopped dill and 2 tablespoons lemon juice. Taste and add salt as needed.
Warm Marinated Olives and Feta with Craggy Bread
The one that makes people crowd the kitchen. Warm oil, lemon peel, golden garlic, briny olives, creamy feta, scoop, dip, repeat.
Lightly smash 8 ounces green olives to crack the skins. Smash and peel 4 garlic cloves. Use a vegetable peeler to remove wide strips of zest from 2 small lemons. Warm the olives, garlic, lemon peel, 1 cup olive oil, and 1/2 teaspoon crushed red pepper flakes in a small saucepan over medium low heat, swirling occasionally, until the garlic turns lightly golden at the edges, about 5 to 7 minutes. Crumble 6 ounces feta into a shallow bowl and pour the warm oil mixture over top. Let sit for at least 10 minutes and up to 1 hour. Meanwhile, tear crusty bread into big rough pieces and toast directly on the oven rack at 400 F until the edges deepen in color, about 5 to 8 minutes. Serve everything together and watch it disappear.
