Open sesame
Jul 30, 2018
2 minutes
“The tahini trend really started to take off when Ottolenghi published his first book, , and introduced so many ways to use it,” says South African-born Lisa Mendelson, who now runs New York’s sesame-focused store, Seed+Mill (see next page). Aside from dressings for his bountiful salads, Ottolenghi uses tahini in a
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