If you’re not riding the tahini train yet, you better hop on because tahini is everything. The paste made from ground sesame seeds is most commonly blended into tahini hummus, but there’s so much more that this miracle seed butter can bring to your plate. So grab your jar (because, you definitely have plenty leftover) and get cooking. You’re about to open step into a whole new world of tahini-infused meals for any time of the time.
Yesterday, we told you what aquafaba is, and now it's time to learn a fun way to use it. Although usually the first thoughts to use an egg white replacer is in desserts, egg whites are also common in mixed drinks to give them a nice body and foamy top.
Move over Sriracha, this spicy North African paste is finally having its time in the limelight. Originating in Tunisia, harissa is usually composed of chiles blended with garlic and olive oil, but regional variations (such as cumin, coriander, or tomatoes) exist throughout Africa and the Middle East.
The flavor and heat depends on who's making it, but most recipes include a variety of peppers such as Baklouti (known as the pepper of Tunisia), roasted red bell peppers, and other types of hot chili peppers. A popular twist is to smoke the peppers to add an extra depth of flavor.
We’re kicking off this week’s Aisle to Table with one of my favorite topics, DIY dips, spreads, and salsas. Three things come to mind when making dips: simple, pure, and absolutely delicious. When making your own dips and salsas, you know exactly what goes into every bite without all the unwanted processed ingredients. You can also be the judge of how each one tastes by pumping up your favorite flavor boosters and toning down the ones that you could typically use less of.