I cook a whole lot of eggplant in this book because it’s one of the most versatile veggies, and can take on a myriad of textures depending on how you cook it. This roasted number is a meatier vegetable side that can stand up to any protein, or even stand-in for one as the topper for your next grain bowl. Halved eggplant is roasted in a lemony za’atar oil to take on an herbaceous tang before getting drizzled with garlicky tahini for richness and date syrup for a sweet finish. It tastes like you put in a lot more effort than you actually did, which is the ultimate sign of a great dish!
The creaminess of the halva is complemented by the tart flavor burst in the sour cherries in this vegan dessert recipe from ‘V Street.’
An Israeli-accented take on an all-American treat, these delightful tahini sandwich cookies are a fitting mashup to make during a week when Hanukkah and Christmas collide.
We spoke with Molly Yeh about her new cookbook, what she recommends we make from it for the holidays and how she expresses her identity through food.
After discovering a mystery item in an otherwise typical Israeli breakfast, the author turns her kitchen into a laboratory of tahini exploration.
Who says our favorite sauce has to stay simple? Here are recipes to help you liven it up with bold, bright flavors and colors.
Pretzel Challah, Tahini Dressings
When folks think of Israel’s reigning culinary monarch, they think of the falafel. While this might indeed be true, behind every good falafel ball is an equally delicious and every bit as loved food that is far easier, and far more nutritious: tahini. Oh the tried and true tub of tahini, lurking in an Israeli pantry near you, so often overlooked, but nevertheless, so deeply loved.