an integral part of my breakfast, while other ingredients such as halloumi, nuts or crispy prosciutto add texture. A fresh lemon and tahini dressing works to really bring this salad to life.

As she tells us, "One of the best things about falafel is how versatile it is. Whether served as a standalone snack, stuffed into pita bread or wraps, or added to salads, it's delicious." In this ...

1. Mix all ingredients 2. The mixture should be the consistancy of a creamy salad dressing Add more water if necessary 3. Use as a sauce for falafel sandwich.

Lemon Tahini Pasta Salad contains pasta shells and chickpeas tossed in a lemony tahini dressing sweetened with honey. It is then surrounded by tasty vegetables like cucumbers, grated carrots ...

If you're cooking with carrots, consider using shredded over diced. They're much better with dressing, and there's a ...

For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went ...

The dressing seemed a little thinner and ... I waffled between apple cider vinegar and lemon juice for the acid in the tahini vinaigrette (both work great) and added a touch of honey for balance.

This rich fall salad is packed with all the best seasonal flavor: sweet beets, rich tahini, toasted hazelnuts, and salty, ...

In a blender, pulse rice wine vinegar, lemon juice, honey, mustard, turmeric, tahini and ½ teaspoon salt. With the blades running, drizzle in ½ cup olive oil until dressing is emulsified.

Either as a light lunch or as a hearty side dish, this chicken and cantaloupe salad sings with its summery blend of produce ...

As late summer slips into early fall, New England farmers markets offer a chance to coax the best flavors from peak-season ...