This Tahini Lime Yogurt Sauce is creamy, zesty, and packed with fresh herbs. It’s the perfect versatile sauce to drizzle over grain bowls, grilled proteins, and roasted veggies, or dip it over ...

1. Place the olive oil in a skillet. Heat until it shimmers. Then add the spiralized squash. Cook over medium-high heat until ...

cumin would be a nice addition to the beet sauce, and yogurt would go so well with the preserved lemon and basil. If you like your sauces thicker, add more tahini. If you like them thinner ...

That salad is piled onto a spread of creamy, savory sauce made with tahini, miso paste, soy sauce, lime juice and water. The resulting salad tastes as magnificent as it looks, at once both rich ...

Beat well until the yogurt is slightly above room temperature ... Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a ...

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt.

Roasted broccoli, herby chicken, and a garlicky couscous come together with a lemon-tahini sauce in this weeknight-friendly bowl dinner. Anna Theoktisto is a recipe tester and developer.

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.

A tasty, Middle Eastern-inspired noodle number, served with charred, jammy aubergines and a garlicky harissa and tahini sauce. It's lovely served hot or cold, so any leftovers make perfect lunches.