This recipe from Omri’s mom, Rachella, is the one that woke me and my sisters to the power of tahini. The cake is super moist and rich. The tahini gives it a nutty aftertaste, and because the tahini reduces the amount of oil in the recipe, this cake never gets greasy the way many carrot…
Tahini-Dressed Tuna, Chicken, Egg, or Whatever Salad
Tahini is a natural replacement for mayonnaise. So whatever your reason—health, change of pace, or you just don’t dig mayo—this recipe is for you. Whipping up a quick tahini sauce ups the nutrition of your everyday tuna, chicken, or egg salad—a small change with a great effect. Serves 2 1 small garlic clove, minced with…
Mom’s Chicken With Turmeric Tahini, Chickpeas, and Onions
This easy sheet-pan dinner exudes exotic aromas and makes an exciting colorful presentation. It smells like the butter chicken I get from my favorite Indian restaurant. As it roasts, the sauce sets up on the chicken, giving you a thick, crunchy-on-the-edges, chewy-moist-in-the-middle texture—amazing. Serves 4 1 (3 1/2- to 4-pound) chicken, cut into parts, or…
Ask a Chef: Shining a Spotlight on the Humble Egg
Eggs are a classic breakfast item, but they’re also a versatile ingredient that adds heft, flavor, and texture to many dishes. Here, chefs share recipes that feature eggs in both savory and sweet delights, sure to make for a lovely springtime meal. Smoked Salmon Eggs Benedict From Nicole Johnson Food writer and founder, Or Whatever…
The Finnish Cheese That’s Baked Like Bread and Dunked in Coffee
At the Dane County Farmers Market around the state Capitol in Madison, Wisconsin, you can find a lot of local cheese, as you can imagine. One of them is a bit of a delicious spectacle: Brunkow Cheese draws a crowd around a large vendor tent, where folks line up, toothpicks in hand, to skewer samples…
Chinese Chives on Everything
My farmer friend calls them Chinese chives. She’s from China, so she would know. She sells them in painfully cheap bunches that I collect like firewood each week and stack in the fridge next to the eggs. Nancy’s Chinese chives are bigger than any chives I’ve known. About 14 inches long, they get wider and…
A Seafood Dinner in the Greek Islands
There is a category of recipes that I make that I lovingly refer to as “dream dishes.” Dream dishes, to me, are ones that transport us to another time or place. When we’re really lucky, the mere smell of a certain dish can take our senses on a trip to a dream destination. When I…
A Perfect Work-From-Home Lunch
I work from home, and while it’s how I’ve always worked, it still presents a few challenges. Namely, structure and discipline. One trick I rely on is to schedule a lunch break. Easy to say, but the ritual of leaving the desk, moving into another room, and, most important, stepping away from the screen, can…
The Family Table: Sorrel Soup, Slick and Sour, Pieced Together From Scraps of Memory
Submitted by Emma Buls, Duluth, Minnesota I never knew I had a sour tooth until I ate sorrel soup. It was at a lunch at my Aunt Lidia’s house, in a breezy beach community hugging Port Phillip Bay, south of Melbourne. I was around 8 years old, and at this point in our lives my…
Pure Rhubarb Jam Is the Best Way to Stretch the Season
Growing up in a small town in the Midwest, we neighbor kids were quite familiar with the odd celery-like stalk with an enormous leaf at the end of it. Rhubarb lined one side of a neighbor’s house like decorative landscaping. We’d break off a shaft of it and dip it in a cup of sugar…
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