Step 1 Whisk ¾ cup (83 g) powdered sugar, ½ cup (1 stick) unsalted butter, room temperature, ⅓ cup well-stirred tahini, room temperature, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1½ tsp. vanilla extract in a medium bowl until sugar is dissolved and mixture is smooth. Mix in 1½ cups (188 … Read more
In hot weather, nothing satisfies like ice-cold kongguksu, a Korean soy milk noodle soup. This version is more saucy than brothy thanks to the inclusion of nutty tahini and savory miso, which add both body and flavor. You can top your bowl with whatever vegetables or crunchy bits you have on hand (grated carrots, sliced … Read more
Not everyone has the time to slow-simmer dried chickpeas for the express purpose of blitzing them into oblivion. And while some will tell you that doing so is the only way to achieve a silky smooth hummus, this recipe begs to differ. Canned chickpea hummus is the simple supermarket-ingredient hack that gives you ownership over … Read more
Long hot peppers, in season from late summer through early fall, are worth seeking out at the farmers market for their bright green color and earthy heat. These mildly spicy Italian long hot peppers make a great sweet-and-sour toast topper or sandwich stuffer, but the way we love them most is dragged through a nutty, … Read more