Aioli has popped up on restaurant menus everywhere. It’s irresistible, but if you want to make it the traditional Provençal way, you must use a mortar and pestle and include egg yolks. This widely divergent recipe skirts those items. Instead it’s a simple sauce that brings together two indulgent favorites of mine: cream and tahini.
There is something extremely decadent about serving the warm walnuts in the center of this hummus from Ana Sortun. You’ll want to do it every single time.
You know you’re obsessed with tahini when the thought of drinking it seems a perfect idea. This is a very rich treat, best served in small cups with sesame seeds and a touch of flaky salt on top. Use a combination of bittersweet and smooth milk chocolate for the perfect texture and richness. This little […]