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Calling it now-- black sesame paste a.k.a. black tahini is about to have a moment. I love the Japanese and Taiwanese versions, which tend to be lightly sweetened with honey or sugar and the seeds toasted before being ground, adding even more depth of flavor. Black sesame paste tastes like peanut butter but way more intense and will make all your food look goth in the best possible way. Iāve found it at Sunrise Mart, H Mart or Mitsuwa but you can obviously find it online as well. How to use it? The skyās the limit, but my formula has generally been: good dessert + black sesame paste = even better dessert. Swirled into homemade ice cream, added to the filling of plush cinnamon buns, but best of all, mixed into nostalgic, chewy, perfect brown butter Rice Krispie treats.
Aug 10, 2021
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i cannot stop making (and eating) them! the sesame and salt perfectly balances the usual sweetness and the texture is š¤š¤ iām linking the nyt recipe by eric kim but i can also share the mela link for those who use that app
Jun 10, 2024
tried and true recipe from pandemic days! so nutty and crispy and kinda sweetā¦ honestly hits all cravingsā¦ no notes
Mar 16, 2024
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And sesame seeds and corn if they were part of my rotation but they not :ā )
Jun 12, 2024
Top Recs from @courtney-kassel
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Iāve been loving Natasha Pickowiczās DEMI chat, Never Ending Salon, for a myriad of reasons (and recipes), but by far the best takeaway so far has been this recipe divider. As you may know, Gaby and I are not always the best recipe followers; we substitute, halve, brown, and salt with reckless abandon. Iām a firm believer in experimentation, but this tool helps guarantee the things in the recipe that make it work (like leavinings, salt and seasoning levels, ratios of fat sources) stay the same, guaranteeing success no matter how sparse your cookware collection. Not only can you halve or third or quarter recipes (very pandemic-friendly if youāre cooking for a small pod), you can even adjust them to different pan sizes. No more wondering if itās really a big deal if you only have a pie dish and a 9ā springform but the recipe calls for two 6ā cake pans, and no more raw centers (hereās lookinā at you, Gab!)
Aug 10, 2021
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I aspire to fill my home with food, and also with things that look like food but are decidedly not food. From corn cob stools to garlic pillows to bread lamps, I want it all. Until I have a home, or museum to house all these objects, Iāll continue on a small scale, building my collection of John Derianās uncanny trompe lāoeil candles. Next up on my wish list are the Fruit Crostata and the Capocollo, naturally.
Aug 10, 2021
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If you, like me, take popcorn very seriously, you simply must try Anson Millsā popcorn. It is the first popcorn Iāve tasted that truly tastes like-- get this-- corn! Itās subtly sweet and toasty and nuanced in ways that Iāve never tasted from the popped stuff. Rancho Gordo popcorn is also tasty and a very dramatic color, but Anson Mills is on another level. As for popping, you canāt go wrong with the absolute game changer that is a Whirley Pop. Despite its goofy name and the annoying amount of cupboard space it occupies, it makes perfect popcorn. Every. Single. Time. No burnt pieces, no kernel left unpopped. And when theyāre the best kernels you wonāt want to waste any. From there, I adorn mine with a copious amount of salt, olive oil, and nutritional yeast or fresh parm. If itās the fake butter youāre craving, may I suggest Butter Budsā¢? Theyāre little butter-flavored granules I first had in grade school popcorn parties, and have loved for their unabashed artificiality ever since.
Aug 10, 2021