Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the...
Author: Sarah Jampel
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and...
Author: Anna Stockwell
Author: Jody Adams
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
Author: Andy Baraghani
Author: Robin Levy Goetz
Author: Lisa Ahier
Author: Larry Steven Londre
Author: Chris Miller
Author: Suzanne Husseini
Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.
Author: Michael Solomonov
A couple tablespoons of yogurt miraculously transform a basic vinaigrette recipe into a new creamy dressing.
Author: Mina Stone
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower,...
Author: Kendra Vaculin
Author: Julie Sahni
Author: Elizabeth Andoh
Soba + tahini + avocado? Enough said. This full- meal noodle salad is one of my favorite ways to fill up on good carbs, healthy fats, and plenty of nutrient-rich...
Author: Candice Kumai
Author: Elizabeth Quijada
Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
We took millionaire bars-shortbread plus caramel plus chocolate-and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread...
Author: Sarah Jampel
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Author: Chris Morocco
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
Author: Melissa Roberts
Author: Wang Haibo
Looking for a gluten-free way to eat a burger or sandwich without a knife and fork? Look no further than these sesame- and scallion-studded buns.
Author: Anna Stockwell
The appearance of tahini cookies, tahini brownies, and halvah sundaes at restaurants helped boost tahini out of the hummus bowl and into the pastry case....
Author: Claire Saffitz
Author: Patti Robbins
Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using...
Author: Candice Kumai
Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge...
Author: Andy Baraghani
In this recipe, an easy blondie base comes together in a saucepan and can be baked ahead, while the fruit and maple ripples take just minutes.
Author: Tara O'Brady
Author: Rawia Bishara
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors...
Author: Alexandra Shytsman
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani