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A collection of news and information related to Tahini published by this site and its partners.

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    May 23, 2013 |Story| Chicago Tribune

  1. At Almawal, a master of fire, meat

    As legends go in Chicago restaurant kitchens, Majed Diab resides in the deep underground, though within the Middle Eastern community he's something of a minor celebrity. In the 1980s he opened The Nile near 63rd Street and Kedzie Avenue , launched its satellite location on 87th Street and more recently helmed the charcoal pit at Bridgeview's worthy Al Bawadi Grill.
    As legends go in Chicago restaurant kitchens, Majed Diab resides in the deep underground, though within the Middle Eastern community he's something of a minor celebrity. In the 1980s he opened The Nile near 63rd Street and Kedzie Avenue , launched its...

    Tags: Falafel, Fava Beans, Cucumbers, Foods and Beverages, Hummus

    2. May 21, 2013 |Story| Aberdeen News

  2. Make your own salad dressing

     With spring lettuce and all variety of greens enjoying their salad days now, it’s a good time to think about how to dress them up right. And that doesn’t have to mean reaching for the nearest bottle. Making a homemade salad dressing is...

    Tags: Black Pepper, Chives, Garlic, Mayonnaise, Cheese

    3. May 14, 2013 |Story| Los Angeles Times

  3. At Cliff's Edge, Vartan Abgaryan's fava hummus with tahini waffles, and ramps galore

    Vartan Abgaryan has been executive chef at <a href="http://www.cliffsedgecafe.com">Cliff's Edge</a> in Silver Lake since late last year when he took over the kitchen at the dreamy neighborhood spot on Sunset Boulevard.
    Vartan Abgaryan has been executive chef at Cliff's Edge in Silver Lake since late last year when he took over the kitchen at the dreamy neighborhood spot on Sunset Boulevard. Abgaryan, a graduate of Le Cordon Bleu, worked at Andre Soltner's Lutece in...

    Tags: Dining and Drinking, Restaurants, Fava Beans, Rhubarb, Lifestyle and Leisure

    4. Mar 25, 2013 |Story| Los Angeles Times

  4. Machneyuda chefs at Jar, Fullerton Arboretum spring dinner, more

    <strong>Jar hosts guest chefs: </strong>Israeli chefs Assaf Granit and Uri Navon of <a href="http://www.2eat.co.il/eng/machne-yuda/">Machneyuda</a> in Jerusalem will be paying chef Suzanne Tracht&rsquo;s restaurant <a href="http://thejar.com/">Jar</a> a visit April 13 for a one-night-only dinner collaboration. In honor of Israel&rsquo;s 65th Independence Day, Granit, Navon and Tracht will prepare a four-course dinner comprised of dishes such as sea fish tartare; <em>shikshukit</em>, cooked minced beef and lamb in a Mediterranean spice mixture with tahini and yogurt; calamari with dates, honey, pomegranate concentrate, porcini mushrooms, harissa, cherry tomatoes, confit of onion and garlic with <em>tahigort</em> and burnt aubergine paste; and <em>basbousa</em>, a wet semolina cake with tahini ice cream and fresh fruit. The event costs $125 per person and includes dinner and wine pairings. Proceeds will benefit Ultimate Peace in the Middle East Sports Camp, a program in Israel that unites Jewish and Arab youth. Call for reservations. <em>8225 Beverly Blvd., L.A., (323) 655-6566, </em><a href="http://www.thejar.com/"><em>www.thejar.com</em></a>.
    Jar hosts guest chefs: Israeli chefs Assaf Granit and Uri Navon of Machneyuda in Jerusalem will be paying chef Suzanne Tracht’s restaurant Jar a visit April 13 for a one-night-only dinner collaboration. In honor of Israel’s 65th Independence...

    Tags: Photography and Video, Photography Supplies and Services, Casablanca (movie), Festive Events, Just Born, Inc.

    5. Jan 26, 2013 |Story| Los Angeles Times

  5. Counter Intelligence: A little taste of Cortez

    What you think about Cortez is going to depend in large part on what you think about crowds, and noise, and screechy jazz, about well-meaning servers who are slightly impatient with the idea of service, and about spending most of an hour leaning up against a shoe box-narrow windowsill waiting for a seat to open up.
    Los Angeles Times Restaurant Critic
    What you think about Cortez is going to depend in large part on what you think about crowds, and noise, and screechy jazz, about well-meaning servers who are slightly impatient with the idea of service, and about spending most of an hour leaning up...

    Tags: Dining and Drinking, Restaurants, Vegetarian Diet, Lucques, Lifestyle and Leisure

    6. Dec 19, 2012 |Story| Chicago Tribune

  6. A moist take on fruitcake

    Fruity, nutty, festive. This delicious, yet simple, apple fruitcake makes a wonderful lunch or dinner dessert. I often serve the firm cake as a sweet addition to a savory brunch.
    Fruity, nutty, festive. This delicious, yet simple, apple fruitcake makes a wonderful lunch or dinner dessert. I often serve the firm cake as a sweet addition to a savory brunch. Choose the apples depending upon your taste buds. Granny Smiths offer a...

    Tags: Walnuts, Baking Powder, Breads, Nutmeg, Vegetarian Diet

    7. Dec 1, 2012 |Story| Los Angeles Times

  7. Counter Intelligence: Tasty Dining in San Gabriel brings the heat of Wuhan

    Let's say that a correspondent has asked if you have been to the new Wuhan restaurant in San Gabriel, and let's say that you answer him, to save face, with the Internet equivalent of a smile and a nod. It is easy enough to find this restaurant &mdash; a quick Google search turns up a Facebook page, a post on a friend's blog and a Chowhound post by your correspondent, the San Gabriel Valley spicy-food maven Jim Thurman, whom I suspect has been the first customer at more than one Rosemead <em>dan dan mian</em> establishment. It is easy enough to find the restaurant, Tasty Dining, which is in a strip mall you have been frequenting since the 1990s, in a space you remember as a <em>boba</em> parlor.
    Los Angeles Times Restaurant Critic
    Let's say that a correspondent has asked if you have been to the new Wuhan restaurant in San Gabriel, and let's say that you answer him, to save face, with the Internet equivalent of a smile and a nod. It is easy enough to find this restaurant — a...

    Tags: China, Dining and Drinking, Google Inc., Restaurants, Soups

    8. Nov 18, 2012 |Story| Chicago Tribune

  8. Pate all dressed up for holiday season

    Move over goose and liver pate. Vegetable pate tops this holiday season with festive seasonings and a colorful presentation.
    Move over goose and liver pate. Vegetable pate tops this holiday season with festive seasonings and a colorful presentation. A reader named Asia, who often ate at my deli, asked me for this recipe. She claimed that she "survived college in the late '80s/...

    Tags: Walnuts, Carrots, Vegetarian Diet, Soups, Mushrooms

    9. Oct 26, 2012 |Story| Chicago Tribune

  9. Finding sandwich bliss

    Saltie is a sandwich shop, about as big as a saltbox, in Williamsburg, Brooklyn. I ate there in April 2011 and still think about the sandwiches my companions and I sampled and shared. We tried the Captain's Daughter, whose combination of top-shelf sardines, house-pickled eggs and an herby salsa verde add up to a wildly delicious sum. The Clean Slate, which unites the familiar hummus and quinoa in a unique way with fresh sauerkraut, yogurt sauce and sesame seeds, woke us up with a far-from-mundane version of a healthy sandwich.
    Saltie is a sandwich shop, about as big as a saltbox, in Williamsburg, Brooklyn. I ate there in April 2011 and still think about the sandwiches my companions and I sampled and shared. We tried the Captain's Daughter, whose combination of top-shelf...

    Tags: Breads, Carrots, Mayonnaise, Williamsburg (Brooklyn, New York), Foods and Beverages

    10. Oct 14, 2012 |Story| WDBJ7

  10. Soba noodle salad on the Weekend Diner

    <span style="text-decoration: underline;">SOBA NOODLE SALAD</span>
    SOBA NOODLE SALAD Recipe by Mark Bratton, Executive Chef at West End Market at Virginia Tech Ingredients: Soba noodles, cooked -- 1 lb. Carrot, match sticks -- 1/2 cup Red pepper, cut into strips -- 1 cup Edamame beans -- 4oz. Green Onion, chopped -- 1/4...

    Tags: Salads, Foods and Beverages, Lifestyle and Leisure, Pasta

    11. Sep 15, 2012 |Story| Los Angeles Times

  11. Recipe: Sweet sesame sauce

    &nbsp;
      Total time: 10 minutes Servings: 9 to 12 6 tablespoons tahini, stirred in the jar until blended before measuring 3 tablespoons water, more if needed 6 tablespoons date honey (also known as silan or date molasses) or bee honey, more if desired Spoon...

    Tags: Rosh Hashanah, Honey

    12. Aug 14, 2012 |Story| Herald Mail

  12. Incredible, edible eggplant: Getting your kids to eat the purple vegetable

    <em><strong>Editor's note: </strong>This is part of an occasional series on children eating vegetables. The series explores ways to highlight a vegetable's flavor and appearance as a way to work around the resistance some picky eaters have to trying unfamiliar vegetables.</em>
    chrisc@herald-mail.com
    Editor's note: This is part of an occasional series on children eating vegetables. The series explores ways to highlight a vegetable's flavor and appearance as a way to work around the resistance some picky eaters have to trying unfamiliar vegetables....

    Tags: Vitamin B1, Southeast Asia, Dietary Supplements, Salt, Recipes

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Tahini Photos
Heat oven to 350 degrees. Chop carrots, celery and onio...
(November 28, 2012)
Holiday pate
Grill all sides of the eggplants until slightly charred...
(July 25, 2012)
Baba ghanouj
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