Dateline: Tue 01 Sept. As a new month rolled over and signaled that summer was on its way out, the punched-up heat reminded us that some gasps are hot even when they are aren't the last. The treks outside with the house pooches were less extended. And when suppertime approached, I really liked the idea of leaning in on a delicious chicken shawarma recipe shared with me by my college buddy Kelly. The chicken was abundant and wonderful, so all that was needed with it was spiced roasted cauliflower florets. Freely adding to my plate a third piece of that tasty dark meat was a happy indulgence.
"Oven-Roasted Chicken Shawarma," by Sam Sifton of New York Times Cooking. [Updated 23 January 2024]
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