These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be...
Author: Kendra Vaculin
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.
Author: Andy Baraghani
Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.
Author: Alexandra Shytsman
If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Author: Chris Morocco
Author: Elizabeth Quijada
What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast, grilled cheese, and croutons and as breading in meatballs....
Author: Einat Admony
The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.
Author: Lauren Stanek
One of the many reasons you'll be grateful to have a jar of kimchi in your fridge at all times: this throw-together no-cook toast. It's a low-lift breakfast, lunch, or snack that's ideal for even the laziest...
Author: Andy Baraghani
Looking for a gluten-free way to eat a burger or sandwich without a knife and fork? Look no further than these sesame- and scallion-studded buns.
Author: Anna Stockwell
Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and protein!) to, or just eat it straight out of the...
Author: Anna Stockwell
Author: Maggie Ruggiero
Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric...
Author: Candice Kumai
Author: Julie Sahni
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
Author: Andy Baraghani
Author: Marcela Valladolid
Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.
Author: Michael Solomonov
Author: Elizabeth Andoh
Author: Wang Haibo
Author: Larry Steven Londre
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Author: Kelly LeVeque
Author: Clark Frasier
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.
Author: Alaina Sullivan
The appearance of tahini cookies, tahini brownies, and halvah sundaes at restaurants helped boost tahini out of the hummus bowl and into the pastry case. This tahini quick bread recipe will make you a...
Author: Claire Saffitz
Author: Melissa Roberts
Author: Suzanne Husseini
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring...
Author: Michael Solomonov
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted...
Author: Andy Baraghani