I like using Japanese eggplants for this dish because they are sweet when roasted and have almost no seeds.
Tahini is creamy with a slightly thinner consistency than peanut butter. My favorite application is in a sweet recipe like this one.
In our show, Chef Daniel Orr harnesses the rich texture of tofu to make two vegan dips. And, Jennifer Cockrall-King says farms change the texture of a city.
Two types of tofu provide the body for this dip, while the tahini provides the flavor.
This recipe is a rich, velvety dessert that tastes like peanut butter cream pie.
My favorite variety of rice is short grain brown rice. I add some tahini and sesame oil to rev up its nutty flavor.
The longer Baba Ghanoush sits, the better it gets. I love to dip whole wheat pita and cucumber slices in it.
You can't get any more local than this—winter salad greens grown in our backyard.
These easy recipes will give rest to the weary Thanksgiving home chefs. They may be quick and light, they don't skimp on flavor!