If there’s one thing I love most about scrolling through food groups on Facebook, it’s stumbling upon those hidden gems that instantly inspire dinner. That’s exactly what happened when I found this ...

This is the kind of dish we food editors are thrilled to see make it onto the assignment board—after days of sampling cake and pasta (sigh, somebody’s gotta do it), grain bowls loaded with ...

This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. Put all of the ingredients ...

After a whirl in the food processor, brussels sprouts and tahini come together to ... The ultimate version of the iconic, decadent pasta with a rich, eggy sauce and bits of salty, crispy pork ...

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.

Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms.