Tahini

Nutty, cooling tahini yogurt makes the ideal condiment counterpart to tender, glazed long hot peppers—as a side dish, toast topper, or sandwich stuffer.

A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.

This sauce comes together in the microwave and instantly hardens when poured over ice cream.

Molly Yeh’s turkey burgers are genuinely juicy, supremely crispy, flavored like falafel, and browned in a skillet for ultimate ease.

With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.

This vegan twist on a lamb sausage hummus bowl features a trio of textures—creamy, crisp, and meaty—that will keep you coming back for more.

Chili crisp and tahini team up to create a savory, spicy sauce for ground pork, snappy asparagus, and nutty soba noodles.

If there’s only one cake you ever learn to make, let it be this: a classic with soft, colorful vanilla cake layers and a rich chocolate-sour cream frosting.

Cleverly designed to be gluten-, dairy-, and mixer-free, this brownie-like dessert is a great choice for anyone, anytime.

Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.

A grown-up drinkable take on the classic combo of PB&J, with tahini for nutty richness and cinnamon and vanilla for a little added complexity.

This speedy skillet dinner flavored with harissa and tahini makes the most of ground beef and pita chips.

Turkey meatballs have never looked so fresh.

This greener-than-green hummus is no side dip—the crisp dolmades on top turn it into a full meal.

Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian. 

Not just another chocolate chip cookie.

Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.

Like PB&J if you made it a cookie and replaced the PB with T.

Ribbons of protein-packed fresh yuba, or tofu skin, add a delightfully bouncy texture and nutty flavor to these quick, creamy vegan noodles.

Iceberg’s reign over the wedge salad stops here.