Tahini

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.

Ward off the winter blues with this dreamy, creamy, umami-packed noodle soup flavored with red curry paste and chock-full of chewy egg noodles and kale.

These potato wedges are spiced and air-fried to perfection before you dip them into a tangy yogurt sauce.

This charred broccoli salad with swooshes of rich broccoli-tahini sauce is for you, broccoli stans!

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout

Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.

So easy you'll never buy hummus again.

We’ve swapped out the ground nuts in a classic linzer for tahini, which makes for a rich, buttery crust that gets filled with jam.

Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

We took millionaire bars—shortbread plus caramel plus chocolate—and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate ties it all together.

Rice Krispies Treats meet sesame halva in these savory-sweet six-ingredient bars (salt doesn’t count!).

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

The trick to this recipe is using the pan sauce as a base for the sesame noodles.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.