These biscotti are made with olive oil, lemon juice and zest, and sesame seeds. They are basically unsweetened, meant to be eaten with a cup of strong, sweet coffee.
'sesame seeds' on Serious Eats
These muffins have the nutty taste of sesame punctuated by pieces of sweet, chewy figs.
Nutty white sesame gets a flavor boost from orange and vanilla, with chunks of pistachios for crunch.
Bananas and brown sugar caramelize in this upside-down cake flavored with sesame seeds.
Addictively chewy, slightly caramelized and full of toasted sesame flavor, these sweet 'benne' wafer cookies Lee Bros. Charleston Kitchen will disappear as fast as you can turn them out.
These "cookies" may be raw, but the sweetness of honey and dates makes them just as dessert-worthy as anything you can bake.
The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds.
Moist and buttery with a hint of orange blossom flavor, this sesame-topped bundt cake is perfect with ripe summer peaches.
[Photograph: Donna Currie] I love homemade hamburger buns, and they're great for more than just burgers. Just about any sandwich filling will be happy nestled inside this burger bun; they're particularly good for wet or sloppy fillings, or for sandwiches...
I love an unassuming white bread. It's great for sandwiches, for toast, for croutons, and a well-done loaf of white has plenty of flavor. When I saw this recipe for a sesame-covered white bread where the dough was kneaded in the food processor, I had to give it a try.
[Photograph: Chichi Wang]...
Asparagus season is upon us, my friends. And to celebrate its arrival—along with that of budding blossoms, torrential rain, and allergies that just won't quit—a quick, simple, crazy-healthy recipe is in order.
For a faster loaf of bread, the short version works. On the other hand, if you want a dough that can sit around for a long time, the long one adds more flavor. Can't argue with that.
I've been infatuated with Korean cuisine for years now but never really understood rice cakes. They always seemed so mushy, bland, and covered in sweet sauce. But a recent midnight snack at a Korean bar changed everything. Instead of boiled, these were grilled, so they had that crackly outer layer, which gave way to a tender and succulent inside. They were also tossed with this fiery red sauce, which forced you to keep a drink close at hand.
[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature controlled water bath like the Sous-Vide Supreme or an equivalent....
Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] If you just looked at the picture and didn't read the title, you probably just...
The week's final recipe from Nigella Express is for a fairly easy sesame-peanut noodle dish. It does have a fair amount of ingredients, so if you're going to make this, make a big batch all at once by doubling the...