A dessert that's dairy-free, gluten-free, and features healthy ingredients like sesame paste and coconut oil might not sound too decadent, yet recipe developer Deniz Vergara uses this word to describe ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Most of the recipes I’ve developed for this column come together ...

Just in time for iced coffee season. Stacey Leasca is an award-winning journalist with nearly two decades of newsroom experience. She is also the co-founder of Be a Travel Writer, an online course for ...

Tahini is a terrific condiment that is made from grinding sesame seeds into a paste. The paste adds a warm, nutty flavor to Mediterranean dishes like hummus and baba ghanouj. Most grocery stores carry ...

With just a food processor, canned chickpeas, and ice-cold water, you can make the creamiest hummus and tahini sauce at home. Once you learn the trick, store-bought won’t compare. Steve Cook is an ...

Most people don't think of lentils as being "indulgent," but cooking them this way — with sautéed onions and in a modest amount of vegetable broth instead of simply in a large pot of water, plus ...

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt. With motor ...