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.

Drain and rinse with cold water to stop the noodles from sticking. Set aside to cool. In a large bowl, whisk together the garlic, tahini, soy, hoisin, and the oils, and dilute with 3 tablespoons ...

For this year’s holiday feast, we are preparing an aromatic broccoli and cauliflower tajine and a variety of salads, plus a ...

Go to Recipe You’ve never ... using ingredients like miso, tahini, carrot, mushroom, bok choy and edamame. She also turned us ...

While the recipe is ideal with black sesame paste, Douglas says you can use regular Chinese sesame paste or even tahini as an alternative. Start by making the noodles according to the package ...

The recipe specifies Soom brand tahini. If you use another brand, it may be thicker, so you may need to flatten the cookies (to 1½ inches across) before baking.

Maybe it’s the tahini and maple syrup. All together it makes for a wonderful dressing that works very well with both buckwheat soba noodles and rice noodles. I’ve fiddled with the recipe a bit ...