Baqdonsieh is a rich and flavorful Arabic sauce made with parsley and tahini, offering a creamy texture with a zesty, ...

That said, you can toast the walnuts in advance and chop them. And you can make the tahini sauce in advance as well and keep ...

It took seconds to make, was a big hit at the table, and now I can’t live without this simple Korean-influenced tahini sauce. It’s especially good drizzled on crispy tofu or sauteed string beans.

This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. Put all of the ingredients ...

Put together a delicious, protein-packed meal by making these highly-rated recipes, like turmeric chicken wraps and chickpea ...

Most grocery stores carry tahini, but for a fun condiment-hunting adventure, start the search at a local Mediterranean ...

This is the kind of dish we food editors are thrilled to see make it onto the assignment board—after days of sampling cake and pasta (sigh, somebody’s gotta do it), grain bowls loaded with ...

Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms.

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt.

This is the perfect make-ahead meal or dish to take along to a gathering. The squash and tahini sauce can be made a day ahead, while the millet will store happily for a couple of hours.

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.