Grilled Romaine With Fried Capers, Radishes & Creamy Vinaigrette
This is a nod to Caesar salad, but it’s way more decadent and delicious.
Sweet Tahini Rolls
These baked goods are simple to make, impressive to look at and loved by all.
Ask A Chef: Sugar Snap Pea Salad With Pistachio Tahini
Chef Cassie Piuma of Sarma in Somerville, Massachusetts shares her recipe for Sugar Snap Pea Salad With Pistachio Tahini, Radishes And Crispy Quinoa. Q: I recently visited Boston and had an amazing meal at Sarma, just outside the city. I loved so many of the small plates we ate that…
Tahini Swirl Brownies
Make sure you stir the tahini well before scooping it from the jar to incorporate the oil. For a little crunch, sprinkle the top of the batter with black and white sesame seeds before you pop it in the oven.
Ask A Chef: Roasted Carrots With Whipped Tahini
Chef Peter Tompkins of 11th Mile shares his recipe for Roasted Carrots With Whipped Tahini. Q: I’m always on the lookout for a side dish that takes a meal up a notch. We recently had dinner at 11th Mile restaurant in Fredericton and, while we enjoyed all the…
Stuffed Baby Eggplant With Tahini & Garlic
Recipes are often described as “de-constructed.” Well, this one is a “re-constructed” version of baba ghanoush. Traditionally made with smoked eggplant pulp, I keep the eggplant intact and simply roast these babies on a baking sheet instead (I always give things my own little twist). I think whole baby eggplant…
Pan-Roasted Romanesco with Golden Raisins, Tahini & Sumac
There is something so mesmerizing about the spiraling sacred geometry found in the florets of romanesco. A cousin to cauliflower, romanesco’s sweet nuttiness is also brought out by charring over high heat. Be sure to break the heads into same-size florets so that they can stand up to the high…
Ground Lamb In Tahini Citrus Sauce Recipe
A delicious Arabic dinner dish.
Carrot Falafel Wrap With Sesame Sauce Recipe
A vegetarian dish from British chef Jane Hornby.
White Bean & Artichoke Hummus Recipe
A healthy party dip from Rose Reisman.