This no-cook carrot salad from Lidey Heuck is a summer essential. Rainbow carrots are shaved into ribbons and matchsticks, then tossed with a creamy tahini dressing flavored with soy sauce, ginger, and garlic. Topped with scallions and sesame seeds, it’s crunchy, refreshing, and perfect for hot days or lazy lunches.
A couple months ago, I spotted a video of Arayes – Lebanese Meat Stuffed Crispy, and could not stop dreaming about making them! With all the options on the internet, I wasn’t sure which version to make, but as RecipeTinEats has always been reliable, I decided to make her version – and, I think, I have a new obsession!
One of my favorite ways to enjoy cabbage is with a nice char, like Andy Baraghani’s Tahini-Smothered Charred Cabbage. The wedged cabbage is rubbed with olive oil and sprinkled with salt, then charred on both sides before being drizzled with creamy tahini-lemon sauce with hints of garlic, honey, and cumin. A sprinkling of dill and sesame seeds is all you need before digging in!
Mike Solomonov’s Spicy Roasted Cauliflower with Tahini involves quartering cauliflower, seasoning with various spices, and roasting until tender, then finishing with a drizzle of lemon, tahini, and cilantro for a visually appealing and tasty meal!
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: miso Pricey Ingredients: —Hard-to-find: — Recipe on Bonappetit.com
Book: Ottolenghi Test Kitchen: Shelf LoveRating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: tahini Pricey Ingredients: —Hard-to-find: — Recipe on Food52.com
Rating: 5/5 How Easy Is That: Easy Store-Bought Is Fine: tahini Pricey Ingredients: — Hard-to-find: — Recipe on NYT Cooking.