Store leftover tahini sauce in an airtight container in the refrigerator for up to about 5-7 days. It will thicken in the fridge, so when reusing you might need to whisk with extra water to thin ...

This Roasted Cauliflower with Tahini recipe turns the humble cauliflower into a crave-worthy side dish, thanks to toasted walnuts and a creamy, lemony sauce. Roasting is my favorite way to prepare ...

This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. Put all of the ingredients ...

Tahini can make a simple dressing for salads feel like something out of the world. Mix it with lemon juice, some garlic and olive oil, and voila! You got yourself a creamy dressing which tastes great ...

Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms.

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

This is the kind of dish we food editors are thrilled to see make it onto the assignment board—after days of sampling cake and pasta (sigh, somebody’s gotta do it), grain bowls loaded with ...

While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.