Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.
Author: Alison Roman
If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Author: Chris Morocco
Try the sweet, salty togarashi-spiked dressing tossed with cold noodles or spooned over fish.
Author: Konbi, Los Angeles, CA
The perfect party treat, these two-bite truffles can easily be made ahead of time and are a wonderful accompaniment to a glass of bubbly. In this version, tahini (ground sesame paste) replaces the traditional...
Author: Katherine Sacks
Author: Elizabeth Quijada
Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and protein!) to, or just eat it straight out of the...
Author: Anna Stockwell
Author: Elizabeth Andoh
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.
Author: Tracy Pollan
Author: Julie Sahni
Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric...
Author: Candice Kumai
Sesame Noodle Salad, so quick and easy! Thin noodles infused with a sesame, honey, soy sauce dressing.
Author: Elise Bauer
A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.
Author: Andy Baraghani
Author: Itamar Srulovich
Author: Kitty Morse
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Author: Chris Morocco
Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.
Author: Alison Carroll
Matcha and sesame seeds take these strawberries to a place chocolate-dipped berries only dream of. You won't stop at just one.
Author: Claire Saffitz
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
Cooling cucumber salad, perfect for hot days and late night snacks. Cucumber chunks, tossed with sesame oil, seasoned rice vinegar, and chili flakes.
Author: Elise Bauer
Author: Jean Thiel Kelley
Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the...
Author: Andy Baraghani
We took millionaire bars-shortbread plus caramel plus chocolate-and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate...
Author: Sarah Jampel
Author: Rozanne Gold
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic.
Author: Andy Baraghani
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
David Lebovitz's timeless brownies inspired our own take with a modern sweet tahini swirl.
Author: Chris Morocco
Author: Colette Rossant
Author: Kathy Johnson
Gomasio is the nutty, toasty Japanese wonder condiment we're sprinkling on everything. Make it with white or black sesame seeds-or do a confetti-like mix.
Author: Molly Baz
Author: Patti Robbins
Author: Lisa Ahier
It only takes a few ingredients to liven up green beans by adding a delicious sesame-ginger dressing.
Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted...
Author: Andy Baraghani
Author: Rawia Bishara
Both types of tahini should be roughly the same consistency for this halvah recipe-ideally pretty loose and pourable-which makes it easy to marble them. Most black tahini will be great, but Roland and...
Author: Anna Posey
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring...
Author: Michael Solomonov
Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.
Author: Andy Baraghani
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes...
Author: Anna Stockwell
Author: Suzanne Husseini
We tested this pie recipe with canned sweet potatoes, but it just wasn't as good. Go fresh or go home.
Author: Josh Walker