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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...
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...
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...
Los Angeles Times Restaurant CriticWhat 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...
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: Baking Powder, Pies and Tarts, Walnuts, Apples, Lemons
Los Angeles Times Restaurant CriticLet'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...
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: Mayonnaise, Hummus, Sea Salt, Sandwiches, Recipes
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/...
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...
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: Honey, Rosh Hashanah
Total time: About 1¼ hours, plus chilling time Servings: 4 to 6 Note: Serve this dip with fresh pita bread or other Middle Eastern flatbread. You can find tahini paste and Aleppo red pepper at Middle Eastern markets. 2 globe eggplants (about 2 pounds)...
Tags: Sports, Fencing, Parsley, Pita Bread, Lemons
Mina Restaurant 1724 W. Golf Road Mt. Prospect, IL minarestaurantmtprospect.com BaBa Ghanouj: 1 whole eggplant 1/4 cup Tahini 2 tablespoons Olive Oil 1/4 cup of lemon juice Parsley Paprika Jalapeno Tomato Garlic Roast eggplant on grill, make sure...
May 21, 2013 |Story| Aberdeen News
May 14, 2013 |Story| Los Angeles Times
Mar 25, 2013 |Story| Los Angeles Times
Jan 26, 2013 |Story| Los Angeles Times
Dec 19, 2012 |Story| Chicago Tribune
Dec 1, 2012 |Story| Los Angeles Times
Oct 26, 2012 |Story| Chicago Tribune
Nov 18, 2012 |Story| Chicago Tribune
Oct 14, 2012 |Story| WDBJ7
Sep 15, 2012 |Story| Los Angeles Times
Jul 21, 2012 |Story| Los Angeles Times
Jul 18, 2012 |Story| WGNTV-LTV
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