Meatballs with Tahini and Tomatoes Recipe

Tahini is a remarkably versatile ingredient. Its rich, nutty flavor adds unique character to everything from cookies, to roasted veggies, raw veggie salads and simmer sauces. For tahini newbies, be patient when you’re mixing tahini with water and lemon. Go for the right texture first, adding more water and lemon until the sauce is pourable. The paste will turn from beige to white-ish, letting you know that you are heading in the right direction. Season with fresh minced garlic and whichever green herb you like best.  

Posted on February 21, 2017

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FREE STUFF: Tahini Cookbook by Adeena Sussman

She’s at it again – Adeena Sussman, acclaimed cookbook author, Jewish food goddess and one of my favorite food heroes has written yet another cookbook, this time celebrating one of my favorite ingredients: tahini. In her “love letter to tahini” Adeena provides foolproof recipes for hummus, tahini sauce, halvah and a variety of mouth-watering recipes featuring the quintessential Middle Eastern ingredient.

Posted on October 6, 2016

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Honeyed Carrots and Roasted Chickpeas with Tahini Recipe

Carrots are a core ingredient so ancient that recipes with carrots are found in Roman cookbooks. However, they did not take hold as a widely popular food in Ashkenazi cooking until later, during the Middle Ages. Carrots were also popular in Sephardic countries, in old recipes like Moroccan carrot salad, which transferred to Israel and the Americas; they have become an open canvas for Sephardic flavors on previously Ashkenazi-only tables.

Posted on September 22, 2016

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Sesame Noodle “Nests” with Barbecue Baked Chicken Wings Recipe

Chicken wings are always a crowd favorite, especially in a house full of guys like mine. Here’s a fun recipe with a unique twist on serving chicken wings. These tangy, sticky wings are taken to the next level by being served on a nest of silky sesame-tahini noodles. Best part of it all? You can totally prepare this recipe ahead of time.

Posted on July 27, 2016

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