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Highlights

A collection of news and information related to Tahini published by this site and its partners.

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    May 23, 2013 |Story| Chicago Tribune

  1. At Almawal, a master of fire, meat

    As legends go in Chicago restaurant kitchens, Majed Diab resides in the deep underground, though within the Middle Eastern community he's something of a minor celebrity. In the 1980s he opened The Nile near 63rd Street and Kedzie Avenue , launched its satellite location on 87th Street and more recently helmed the charcoal pit at Bridgeview's worthy Al Bawadi Grill.
    As legends go in Chicago restaurant kitchens, Majed Diab resides in the deep underground, though within the Middle Eastern community he's something of a minor celebrity. In the 1980s he opened The Nile near 63rd Street and Kedzie Avenue , launched its...

    Tags: Salads, Fava Beans, Chicago Restaurants, Onions, Parsley

    2. May 21, 2013 |Story| Aberdeen News

  2. Make your own salad dressing

     With spring lettuce and all variety of greens enjoying their salad days now, it’s a good time to think about how to dress them up right. And that doesn’t have to mean reaching for the nearest bottle. Making a homemade salad dressing is...

    Tags: Salads, Lemons, Garlic, Black Pepper, Salt

    3. May 18, 2013 |Story| McClatchy-Tribune

  3. Sesame paste sickens two Minnesota infants with salmonella

    Star Tribune
    Two Minnesota infants have fallen ill with salmonella poisoning after eating a brand of tahini sesame paste that is the subject of a multistate recall, state officials said Friday. Consumers are being directed to not eat Krinos brand tahini from the...

    Tags: Salmonella Infection, Food and Drug Administration, Symptoms, Health Organizations, Diseases and Illnesses

    4. May 14, 2013 |Story| Los Angeles Times

  4. At Cliff's Edge, Vartan Abgaryan's fava hummus with tahini waffles, and ramps galore

    Vartan Abgaryan has been executive chef at <a href="http://www.cliffsedgecafe.com">Cliff's Edge</a> in Silver Lake since late last year when he took over the kitchen at the dreamy neighborhood spot on Sunset Boulevard.
    Vartan Abgaryan has been executive chef at Cliff's Edge in Silver Lake since late last year when he took over the kitchen at the dreamy neighborhood spot on Sunset Boulevard. Abgaryan, a graduate of Le Cordon Bleu, worked at Andre Soltner's Lutece in...

    Tags: Lifestyle and Leisure, Rhubarb, Fava Beans, Restaurants, Dining and Drinking

    5. May 8, 2013 |Story| McClatchy-Tribune

  5. Hummus made with colorful vegetables means fun eating

    The Kansas City Star
    Health experts say we should strive to eat a rainbow of fruits and vegetables every day. The advice is easy to remember but following it can be tough. Not everyone has time to scramble spinach into eggs at breakfast or chop a salad for lunch. And the...

    Tags: Peppers, Dietary Fiber, Lemons, Garlic, B Vitamins

    6. Apr 10, 2013 |Story| Tribune Media Services

  6. SERIOUSLY SIMPLE: Green bean 'noodles,' Asian style

    Entree
    When "The Modern Menu" came across my desk I was intrigued. The subtitle was "Simple. Beautiful. Kosher." Author Kim Kushner delivers a fresh take on centuries-old kosher cooking in this thoroughly modern approach. The photographs are beautiful, and the...

    Tags: Salads, Lifestyle and Leisure, Pasta, Peanut Butter, Chives

    7. Mar 25, 2013 |Story| Los Angeles Times

  7. Machneyuda chefs at Jar, Fullerton Arboretum spring dinner, more

    <strong>Jar hosts guest chefs: </strong>Israeli chefs Assaf Granit and Uri Navon of <a href="http://www.2eat.co.il/eng/machne-yuda/">Machneyuda</a> in Jerusalem will be paying chef Suzanne Tracht&rsquo;s restaurant <a href="http://thejar.com/">Jar</a> a visit April 13 for a one-night-only dinner collaboration. In honor of Israel&rsquo;s 65th Independence Day, Granit, Navon and Tracht will prepare a four-course dinner comprised of dishes such as sea fish tartare; <em>shikshukit</em>, cooked minced beef and lamb in a Mediterranean spice mixture with tahini and yogurt; calamari with dates, honey, pomegranate concentrate, porcini mushrooms, harissa, cherry tomatoes, confit of onion and garlic with <em>tahigort</em> and burnt aubergine paste; and <em>basbousa</em>, a wet semolina cake with tahini ice cream and fresh fruit. The event costs $125 per person and includes dinner and wine pairings. Proceeds will benefit Ultimate Peace in the Middle East Sports Camp, a program in Israel that unites Jewish and Arab youth. Call for reservations. <em>8225 Beverly Blvd., L.A., (323) 655-6566, </em><a href="http://www.thejar.com/"><em>www.thejar.com</em></a>.
    Jar hosts guest chefs: Israeli chefs Assaf Granit and Uri Navon of Machneyuda in Jerusalem will be paying chef Suzanne Tracht’s restaurant Jar a visit April 13 for a one-night-only dinner collaboration. In honor of Israel’s 65th Independence...

    Tags: Photography and Video, Casablanca (movie), Farms, Festive Events, Israel

    8. Jan 26, 2013 |Story| Los Angeles Times

  8. Counter Intelligence: A little taste of Cortez

    What you think about Cortez is going to depend in large part on what you think about crowds, and noise, and screechy jazz, about well-meaning servers who are slightly impatient with the idea of service, and about spending most of an hour leaning up against a shoe box-narrow windowsill waiting for a seat to open up.
    Los Angeles Times Restaurant Critic
    What you think about Cortez is going to depend in large part on what you think about crowds, and noise, and screechy jazz, about well-meaning servers who are slightly impatient with the idea of service, and about spending most of an hour leaning up...

    Tags: Fennel, Lifestyle and Leisure, Arugula, Potatoes, Vegetarian Diet

    9. Dec 19, 2012 |Story| Chicago Tribune

  9. A moist take on fruitcake

    Fruity, nutty, festive. This delicious, yet simple, apple fruitcake makes a wonderful lunch or dinner dessert. I often serve the firm cake as a sweet addition to a savory brunch.
    Fruity, nutty, festive. This delicious, yet simple, apple fruitcake makes a wonderful lunch or dinner dessert. I often serve the firm cake as a sweet addition to a savory brunch. Choose the apples depending upon your taste buds. Granny Smiths offer a...

    Tags: Lemons, Pies and Tarts, Apples, Nutmeg, Breads

    10. Dec 1, 2012 |Story| Los Angeles Times

  10. Counter Intelligence: Tasty Dining in San Gabriel brings the heat of Wuhan

    Let's say that a correspondent has asked if you have been to the new Wuhan restaurant in San Gabriel, and let's say that you answer him, to save face, with the Internet equivalent of a smile and a nod. It is easy enough to find this restaurant &mdash; a quick Google search turns up a Facebook page, a post on a friend's blog and a Chowhound post by your correspondent, the San Gabriel Valley spicy-food maven Jim Thurman, whom I suspect has been the first customer at more than one Rosemead <em>dan dan mian</em> establishment. It is easy enough to find the restaurant, Tasty Dining, which is in a strip mall you have been frequenting since the 1990s, in a space you remember as a <em>boba</em> parlor.
    Los Angeles Times Restaurant Critic
    Let's say that a correspondent has asked if you have been to the new Wuhan restaurant in San Gabriel, and let's say that you answer him, to save face, with the Internet equivalent of a smile and a nod. It is easy enough to find this restaurant — a...

    Tags: Lifestyle and Leisure, China, Pumpkin, Foods and Beverages, Restaurants

    11. Nov 18, 2012 |Story| Chicago Tribune

  11. Pate all dressed up for holiday season

    Move over goose and liver pate. Vegetable pate tops this holiday season with festive seasonings and a colorful presentation.
    Move over goose and liver pate. Vegetable pate tops this holiday season with festive seasonings and a colorful presentation. A reader named Asia, who often ate at my deli, asked me for this recipe. She claimed that she "survived college in the late '80s/...

    Tags: Salt, Onions, Vegetarian Diet, Carrots, Soups

    12. Oct 26, 2012 |Story| Chicago Tribune

  12. Finding sandwich bliss

    Saltie is a sandwich shop, about as big as a saltbox, in Williamsburg, Brooklyn. I ate there in April 2011 and still think about the sandwiches my companions and I sampled and shared. We tried the Captain's Daughter, whose combination of top-shelf sardines, house-pickled eggs and an herby salsa verde add up to a wildly delicious sum. The Clean Slate, which unites the familiar hummus and quinoa in a unique way with fresh sauerkraut, yogurt sauce and sesame seeds, woke us up with a far-from-mundane version of a healthy sandwich.
    Saltie is a sandwich shop, about as big as a saltbox, in Williamsburg, Brooklyn. I ate there in April 2011 and still think about the sandwiches my companions and I sampled and shared. We tried the Captain's Daughter, whose combination of top-shelf...

    Tags: Breads, Sandwiches, Salt, Mayonnaise, Williamsburg (Brooklyn, New York)

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Tahini Photos
Heat oven to 350 degrees. Chop carrots, celery and onio...
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