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...
Author: Sarah Jampel
Author: Kay Chun
Sprinkle the chives, sesame seeds, and flaky salt with abandon.
Author: Andy Baraghani
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
A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.
Author: Andy Baraghani
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
Author: Lisa Ahier
Author: Melissa Roberts
Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.
Author: Andy Baraghani
This spelt pie crust is so easy to make, but you can use store-bought instead. Hot smoked trout can replace the smoked salmon for some variation and broccoli could easily replace the kale.
Author: Lorraine Pascale
Author: Suzanne Husseini
Author: Colette Rossant
Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.
Author: Alison Carroll
Author: Tony Rosenfeld
Try this easy make-ahead steel cut oatmeal recipe with butternut squash and tahini from Lukas Volger's Start Simple cookbook.
Author: Lukas Volger
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without withering.
Author: Molly Baz