This recipe from Josh Berner's of Ripple in Washington, DC, yields an earthy cocktail with a Moroccan twist.
'sesame oil' on Serious Eats
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.
[Photograph: Max Falkowitz] This stir fry takes five minutes from prep to plate, even less if you choose to forgo the Chinese sausage. Cook the snow peas until they just begin to blister—they should still be plenty crisp. I find...
Though I may be pushing the bounds of this column, I can't help but write about black sesame, either the seeds or the oil made from them. Sesame seeds are as culinarily complex and versatile as coffee or chocolate, and several Asian cuisines are bound as strongly to toasted sesame oil as Mediterranean cooking is to olive. Sesame is cheap, texturally interesting, and wildly flavorful; it belongs on the front shelf of your pantry.
In Asia, black sesame ice cream is as classic a flavor as vanilla in the States. There's not much to improve on it—it just works. Ground black sesame seeds take on the texture of tahini in that "so creamy it changes your perception of what creamy can be" sort of way. The rich, roasted flavors of the seeds, which give off an aroma as complex as fine chocolate, are a perfect match for a light custard.
Why would you want dry, tasteless turkey burgers when their excellent beef counterpart is available? This Asian turkey burger answers that question—juicy and full of flavor, this one's in its own little tasty burger world.