If there’s one thing I love most about scrolling through food groups on Facebook, it’s stumbling upon those hidden gems that instantly inspire dinner. That’s exactly what happened when I found this ...

In just ten minutes, you can make these delicious snack recipes that are perfect for making ahead of time to enjoy whenever ...

This chocolate and tahini mousse is creamy, light, and fluffy—a perfect no-egg dessert. If you're new to tahini, it’s a ...

Oops, you overbought herbs (like basil, cilantro, parsley, dill, and mint) again. Now what do you make with them? These ...

This recipe for magical mushroom hummus is tasty, easy to make, and packed with protein thanks to the chickpeas ...

1. Place the olive oil in a skillet. Heat until it shimmers. Then add the spiralized squash. Cook over medium-high heat until ...

Moustafa Elrefaey, the executive chef and co-founder of Zooba, joins TODAY to share his recipe for a cheese hawawshi sandwich ...

This recipe is incredibly delicious and painfully easy. Sear and roast cabbage wedges until they nearly fall apart, then dress them with a brown butter tahini dressing and a ton of lemon.

Brown tahini is darker in colour and has a more bitter taste. Light tahini is best for this recipe and is now widely available. However, there is a big difference in quality, with some cheaper ...

The tahini sauce will keep for up to a week in a sealed container in the fridge. It may firm up a little in the fridge, so just add a little cold water to loosen it before using.

Technique tip: Don't fully blend the cake in so you can have larger chucks of cake mixed in. Swap option: Peanut butter instead of tahini would also be so good. Also any kind of cake will work.