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By Kit Snedaker and Kit Snedaker,Copley News Service | June 30, 1993
An appetizer from the Middle East called hummus and made of garbanzo beans has become a favorite in this country. It's a mixture of pureed beans, garlic, olive oil and tahini (pureed sesame seeds). This last is sold in cans.The dip is great on vegetables, chips and, best of all, small pieces of Middle Eastern pita bread. All of these are acceptable, but the hummus itself, made the old-fashioned way, is full of oil.Now, with the '90s upon us, variations have appeared that are as 66TC good as the original.
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ENTERTAINMENT
By Catherine Mallette
The Baltimore Sun
| July 3, 2013
As the morning of our third-week pickup dawned, I pulled the Post-it notes off our refrigerator: We had done it. We'd successfully eaten everything from Week 2, except half a head of broccoli. On to Week 3! This week's share included turnips, beets, radishes, onions, carrots, lettuce, raspberries - and more broccoli. A huge, giant, enormous head of broccoli. Clearly, I needed a broccoli dish to take advantage of this bounty. I settled down with a stack of cookbooks and the pint of fresh raspberries, snacking as I rejected recipe after recipe.
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FEATURES
By Joanne E. Morvay | May 26, 1999
* Item: Whole Foods Salad Dressings* What you get: 10 ounces* Cost: About $2.40* Preparation time: Pour straight from bottle* Review: Armed with recipes from the Whole Foods Web site, I made a trip to Fresh Fields in Mount Washington to find these salad dressings. It was worth the effort. I have found few products as versatile as these -- all of which taste as if you whisked them up yourself. The Roasted Garlic Ranch tasted great over a salad that included portobello mushrooms, olives and mozzarella.
EXPLORE
By Donna Ellis | July 20, 2012
Along about now, the grill as a culinary appliance begins to pall. Not that grilling isn't still the preferred summertime cooking method, both for everyday meals and for deck parties. But, still, we get a little nostalgic for fixing a quick supper inside - in the air conditioning. And, perhaps we even long to hark back to the good old days and fix something that's a perennial favorite with the gang. When in that mood, when we're seeking something fast, and relatively light, and "acceptable" to everybody's palates, at our house we tend to turn to chicken.
NEWS
By Erin Mendell and Erin Mendell,Sun reporter | August 8, 2007
The Raw 50 By Carol Alt, with David Roth I Am Grateful: Recipes & Lifestyle of Cafe Gratitude By Terces Engelhart, with Orchid North Atlantic / 2007 / $24.95 The first cookbook from Cafe Gratitude, a group of San Francisco Bay Area restaurants, is vegan - the recipes use no animal products - and gets more into spirituality than Carol Alt's book. The recipes have names like "I Am Honoring Nachos" and "I Am Releasing Flax Crackers." But the book offers practical advice about equipment and technique, including a way to use your oven as a dehydrator.
ENTERTAINMENT
By Catherine Mallette
The Baltimore Sun
| July 3, 2013
As the morning of our third-week pickup dawned, I pulled the Post-it notes off our refrigerator: We had done it. We'd successfully eaten everything from Week 2, except half a head of broccoli. On to Week 3! This week's share included turnips, beets, radishes, onions, carrots, lettuce, raspberries - and more broccoli. A huge, giant, enormous head of broccoli. Clearly, I needed a broccoli dish to take advantage of this bounty. I settled down with a stack of cookbooks and the pint of fresh raspberries, snacking as I rejected recipe after recipe.
ENTERTAINMENT
By Kathryn Higham and Kathryn Higham,SPECIAL TO THE SUN | September 10, 1998
Mediterranean Palace makes a world-class falafel, a falafel that's worth a long drove to the corner of York Road and Northern Parkway.I suspect that Maan Kanfsh knows he has a winner on his hands, and that's why he keeps handing out complimentary servings of his delicious fried chickpea patties. They're soft inside, crisp and nutty with sesame seeds outside. One bite of these unusual, doughnut-shaped morsels will start the Baltimore-area falafel-lover on a regular pilgrimage to this simple luncheonette.
EXPLORE
By Donna Ellis | July 20, 2012
Along about now, the grill as a culinary appliance begins to pall. Not that grilling isn't still the preferred summertime cooking method, both for everyday meals and for deck parties. But, still, we get a little nostalgic for fixing a quick supper inside - in the air conditioning. And, perhaps we even long to hark back to the good old days and fix something that's a perennial favorite with the gang. When in that mood, when we're seeking something fast, and relatively light, and "acceptable" to everybody's palates, at our house we tend to turn to chicken.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | October 12, 1994
This pumpkin jam recipe gives you good reason to buy an extra pumpkin or two when it's time to carve a Halloween jack o'lantern. But if you're in a hurry, canned pumpkin will do.Add a hummus recipe, made with chickpeas, and you come up with a sweet and fiber-filled menu.Pearl Dicus of Metolius, Ore., requested a pumpkin jam recipe, because, she wrote, "I have asked many people for this recipe and no one seems to have heard of it."Jeanette Honsa of Silver Spring responded. Her recipe came from Pumpkin Recipes, Circleville Pumpkin Show, 1982, which was compiled by members of the Calvary United Methodist Church in Circle- ville, Ohio.
FEATURES
By Mary Maushard | February 7, 1991
There's a new kid on Federal Hill and he's making friends fast.Tabrizi's, open since December in what used to be the Soup Kitchen, is quickly becoming a neighborhood favorite, at least based on our recent weeknight experience and the report from our waiter.It's easy to understand why.* Tabrizi's is an attractive and interesting restaurant. You walk past the small, open kitchen to the two dining rooms, one behind the kitchen and the other, the "balcony," on the second floor.* The staff is friendly, relaxed and seems to genuinely enjoy being here.
NEWS
By Erin Mendell and Erin Mendell,Sun reporter | August 8, 2007
The Raw 50 By Carol Alt, with David Roth I Am Grateful: Recipes & Lifestyle of Cafe Gratitude By Terces Engelhart, with Orchid North Atlantic / 2007 / $24.95 The first cookbook from Cafe Gratitude, a group of San Francisco Bay Area restaurants, is vegan - the recipes use no animal products - and gets more into spirituality than Carol Alt's book. The recipes have names like "I Am Honoring Nachos" and "I Am Releasing Flax Crackers." But the book offers practical advice about equipment and technique, including a way to use your oven as a dehydrator.
FEATURES
By Joanne E. Morvay | May 26, 1999
* Item: Whole Foods Salad Dressings* What you get: 10 ounces* Cost: About $2.40* Preparation time: Pour straight from bottle* Review: Armed with recipes from the Whole Foods Web site, I made a trip to Fresh Fields in Mount Washington to find these salad dressings. It was worth the effort. I have found few products as versatile as these -- all of which taste as if you whisked them up yourself. The Roasted Garlic Ranch tasted great over a salad that included portobello mushrooms, olives and mozzarella.
ENTERTAINMENT
By Kathryn Higham and Kathryn Higham,SPECIAL TO THE SUN | September 10, 1998
Mediterranean Palace makes a world-class falafel, a falafel that's worth a long drove to the corner of York Road and Northern Parkway.I suspect that Maan Kanfsh knows he has a winner on his hands, and that's why he keeps handing out complimentary servings of his delicious fried chickpea patties. They're soft inside, crisp and nutty with sesame seeds outside. One bite of these unusual, doughnut-shaped morsels will start the Baltimore-area falafel-lover on a regular pilgrimage to this simple luncheonette.
FEATURES
By Tina Danze and Tina Danze,UNIVERSAL PRESS SYNDICATE | May 6, 1998
In the early days of dips, every party had the requisite pairing of potato chips and Lipton's Onion Soup mix in sour cream. Now, with so many dip and dipper options, the chips/soup-mix combo is the exception.Dips come hot, cold, sweet, savory, low-fat or unspeakably fattening, and they're paired with everything from apples to zucchini.To help with your spring entertaining, we've rounded up a slew of dips ranging from light and herby to rich and desserty. We even threw in a couple of baked casserole dips.
FEATURES
By Leslye Michlin Borden and Leslye Michlin Borden,Special to The Sun | November 16, 1994
In yesterday's A La Carte section, an incorrect date was given for Hanukkah. It begins at sunset Sunday, Nov. 27.The Sun regrets the error.Long translated as the Holiday of Lights, Hanukkah really should be called the holiday of oil, since it commemorates the miracle of oil that occurred in the Temple in Jerusalem over 2,000 years ago. Oil enough to keep the temple candelabrum lighted for only one day lasted eight days. As a result, Jewish people throughout the world remember this miracle by serving foods made with oil at Hanukkah celebrations.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | October 12, 1994
This pumpkin jam recipe gives you good reason to buy an extra pumpkin or two when it's time to carve a Halloween jack o'lantern. But if you're in a hurry, canned pumpkin will do.Add a hummus recipe, made with chickpeas, and you come up with a sweet and fiber-filled menu.Pearl Dicus of Metolius, Ore., requested a pumpkin jam recipe, because, she wrote, "I have asked many people for this recipe and no one seems to have heard of it."Jeanette Honsa of Silver Spring responded. Her recipe came from Pumpkin Recipes, Circleville Pumpkin Show, 1982, which was compiled by members of the Calvary United Methodist Church in Circle- ville, Ohio.
FEATURES
By Leslye Michlin Borden and Leslye Michlin Borden,Special to The Sun | November 16, 1994
In yesterday's A La Carte section, an incorrect date was given for Hanukkah. It begins at sunset Sunday, Nov. 27.The Sun regrets the error.Long translated as the Holiday of Lights, Hanukkah really should be called the holiday of oil, since it commemorates the miracle of oil that occurred in the Temple in Jerusalem over 2,000 years ago. Oil enough to keep the temple candelabrum lighted for only one day lasted eight days. As a result, Jewish people throughout the world remember this miracle by serving foods made with oil at Hanukkah celebrations.
FEATURES
By Tina Danze and Tina Danze,UNIVERSAL PRESS SYNDICATE | May 6, 1998
In the early days of dips, every party had the requisite pairing of potato chips and Lipton's Onion Soup mix in sour cream. Now, with so many dip and dipper options, the chips/soup-mix combo is the exception.Dips come hot, cold, sweet, savory, low-fat or unspeakably fattening, and they're paired with everything from apples to zucchini.To help with your spring entertaining, we've rounded up a slew of dips ranging from light and herby to rich and desserty. We even threw in a couple of baked casserole dips.
FEATURES
By Kit Snedaker and Kit Snedaker,Copley News Service | June 30, 1993
An appetizer from the Middle East called hummus and made of garbanzo beans has become a favorite in this country. It's a mixture of pureed beans, garlic, olive oil and tahini (pureed sesame seeds). This last is sold in cans.The dip is great on vegetables, chips and, best of all, small pieces of Middle Eastern pita bread. All of these are acceptable, but the hummus itself, made the old-fashioned way, is full of oil.Now, with the '90s upon us, variations have appeared that are as 66TC good as the original.
FEATURES
By Mary Maushard | February 7, 1991
There's a new kid on Federal Hill and he's making friends fast.Tabrizi's, open since December in what used to be the Soup Kitchen, is quickly becoming a neighborhood favorite, at least based on our recent weeknight experience and the report from our waiter.It's easy to understand why.* Tabrizi's is an attractive and interesting restaurant. You walk past the small, open kitchen to the two dining rooms, one behind the kitchen and the other, the "balcony," on the second floor.* The staff is friendly, relaxed and seems to genuinely enjoy being here.
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