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.
Some recipe ideas come together on the first try, without any mess or fuss. Others are true labors of love, like grains that simmer and simmer but never get soft until some unexpected moment at the end. This recipe happens to be one of the latter.
Who wants a delicious buttery-tasting scone that is vegan, takes under 10 minutes to prepare and is loaded with nutrition? I’ll take a dozen, thanks.
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.
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.
There’s something about carrots at the farmers market that I find utterly addictive. I can’t pass them by without buying them, especially when they still have their beautiful green stems. They just get me every time.
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.