If necessity is the mother of invention, clearing out the pantry might be its father. While recently taking stock of what was in my cupboards, I was also thinking about cookies. Maybe this was ...

Black sesame might not be the first ingredient you think of when it comes to dessert, but trust me, it’s a flavor worth exploring. With its nutty taste and striking dark hue, black sesame brings an ...

These sesame biscotti tinged with anise are a grown-up addition to any cookie tin. Raw sesame seeds (we needed two small jars) Instructions: Preheat oven 375 degrees. In bowl of a stand mixer, add the ...

Toast sesame seeds in a large, heavy skillet over medium heat, shaking often, until golden brown. Remove from heat and set aside. Beat butter and sugar with electric mixer until light and fluffy. Stir ...

For the home bakers who enter the Tribune Holiday Cookie Contest each year, the recipes are about more than just sweet things to eat — they represent valuable memories of the holiday season. This year ...

Tahini is a paste made from ground sesame seeds and is used as a base ingredient for things like hummus (store-bought or not). It's decidedly nutty and rich with a thinner body than peanut butter, but ...

Preheat your oven to 180ºC/gas mark 4. 2. Line two large flat baking sheets with parchment. 3. Sieve the flour, baking powder and bread soda and set them aside. 4. Beat the butter, miso and sugars ...