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Author Adeena Sussman has managed to approach Tahini, an ancient, incredible ingredient from a 360 degree view, in a collection of recipes that will have you look at it in a new light, no matter your starting place. Recipes include classics like hummus and coffee halvah, as well as new territory such as tahini-crusted shrimp and chocolate-tahini truffles.

Adeena Sussman is a recipe developer, food stylist and the co-author of nine cookbooks (with several more in the works). She is also the founder of Crispianity, a column of original recipes and musings on crispy and crunchy food, on foodrepublic.com. Raised in Northern California, she divides her time between New York and Tel Aviv, where love of tahini is practically a prerequisite for residency. She is currently working on a cookbook about Israeli cuisine and several new collaborative projects.

  • Tahini by Adeena Sussman
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Tahini by Adeena Sussman

Author Adeena Sussman has managed to approach Tahini, an ancient, incredible ingredient from a 360 degree view, in a collection of recipes that will have you look at it in a new light, no matter your starting place. Recipes include...[read more]

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