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EVERYTHING OUR EDITORSARE BUZZINGABOUTTHIS MONTH
THE NEW NEUTRAL
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Nude pumps are the foundation of many a stylish outfit, but this wardrobe workhorse doesn’t have to be boring. Meet the updated version, with a richer hue (don’t worry—it still pairs well with everything) and a sturdy (read: walkable), embellished heel to put confidence in your step. TO BUY: L.K.Bennett Marlowe heel, $395; lkbennett.com.
Written by Rebecca Daly Photograph by Aaron Dyer
THE STAPLE
Written by Heath Goldman Recipes by Robin Bashinsky Photograph by Ralph Smith
TAHINI
It’s the secret to creamy hummus, so chances areyou’ve eaten tahini before. Made entirely from ground-up sesame seeds, the paste is similar to natural nut butter. Until a fewyears ago, itwas mostly used in Middle Eastern–inspired dishes, but the secret’s out:Tahini adds richness and moisture to baked goods and a pleasant bitter-nuttiness to savory dishes. Open sesame—ASAP.
3 QUICK IDEAS
Tahini roast chicken
Combine ½ cup tahini, ¼ cup honey, 2 tsp. kosher salt, and 1 tsp. black pepper. Rub half under the skin of 1 3½-lb. whole chicken and the remaining mixture over the skin. Roast at 375°F until a thermometer inserted into the thickest portion of the thigh registers 165°F, about 1 hour. Serve with lemon wedges and fresh oregano leaves.
Horseradish hummus
Process 1 15-oz. can drained and rinsed cannellini beans, ½ cup tahini, 3 Tbsp. each fresh lemon juice and water, 2 Tbsp. creamy prepared horseradish, and 1 tsp. kosher salt in a food processor until smooth. Top with black sesame seeds; serve with crudités or pita chips.
Tahini blondies
Combine 1¾ cups packed light brown sugar, 1 cup tahini, ¼ cup melted butter, and 2 large eggs in a large bowl. Stir in 1½ cups all-purpose flour and ¼ tsp. each kosher salt and baking soda. Transfer to an 8-inch square baking dish lined with parchment. Top with 1 tsp. flaky sea salt. Bake at 325°F until golden, 20 to 25 minutes.
RS PICK We like Joyva for its deep, roasted flavor, which is nuttier than those of other brands.