Tahini

An unexpected way to revamp hot chocolate.

Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.

This tahini-enhanced recipe is what ranch dressing would taste like if it spent a few months traipsing through the Middle East (and poured itself on a bed of haricots verts).

Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.

Quick and easy, this eggplant recipe gets a nutty boost from tahini.

This dish calls for a fish with a fairly firm structure: Line-caught albacore, lingcod, and mahi-mahi are all good options. Or paint a wild salmon fillet with the marinade and proceed. If you have not made The Greenest Tahini Sauce, you could use a spoonful of straight tahini mixed with olive oil as a marinade; try incorporating a bit of lemon zest as well.

If you leave this on the thicker side, it’s a great crudités dip. Or, thin it and pour onto salad.

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.

This recipe can be easily halved; the dressing can be a little difficult to revive once it separates due to the density of the tahini.

Who knew? Boiled peanuts make an outstanding chickpea replacement in this unusual hummus recipe.