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    Easy Sautéed Zucchini

    This sautéed zucchini with dill is such a simple and easy side dish for summer meals. Six ingredients, 15 minutes, and it’s ready. Great on its own, or serve with grilled chicken or fish.

    Photography Credit: Sheryl Julian

    When the zucchini in your garden is still slender and about 7-inches long – before they get big as baseball bats — the seeds will be small and the flesh will be sweet.
    Zucchini at this stage hardly needs any adornment. I like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden brown. That’s it!

    With only six ingredients and about 15 minutes of your time, you have a beautiful vegetable dish for your summer table.

    How to Slice the Zucchini
    I like to use a mandoline to slice the zucchini into thin, uniform circles, but you can also use a food processor with a slicing blade or your chef’s knife. If the opening of your food processor is too small for whole zucchini, halve them lengthwise to make half-coins.
    I like to add fresh dill and lemon zest to my sauté. They add just the right aromatics to the zucchini.

    From the editors of Simply Recipes

    Tips for the Best Zucchini
    Use a large skillet: Not only does this let you fit more zucchini in the pan, but it means more pieces get contact time with the hot skillet. Contact time means browned, golden bits!
    Cook in batches: This way you don’t crowd the pan and your zucchini sears instead of steams.
    Don’t stir for the first few minutes: This lets the zucchini on the bottom become nicely browned.
    Cook until crisp-tender: Try a round or two of zucchini as it cooks. It’s ready when tender all the way through and no longer crunchy, but still with a bit of bite.
    Ways to Adapt This Recipe
    Skip the dill and try another fresh herb instead, like basil, mint, chives, or thyme
    Toss the warm zucchini with grated Parmesan
    Toss with crumbled feta or goat cheese before serving
    Sauté some garlic in the olive oil as it warms
    Toss with slivered almonds or pine nuts
    Mix the zucchini with some summer squash
    Try this recipe with zucchini ribbons instead of coins!
    What to Serve with Sautéed Zucchini
    This simple sauté takes just a few minutes. Use it as a bed for grilled chicken or fish. It would also be great tossed with some pasta or a grain like farro or barley.
    Any leftover zucchini is great served with a fried egg for breakfast the next day
    More Simple Zucchini Recipes!

    Updated July 29, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

    Easy Sautéed Zucchini Recipe

    You can halve this recipe if cooking for four or fewer people.

    Ingredients
    6 medium zucchini (7-inches long, 2 1/2 pounds or 1.10 kg total)
    4 tablespoons olive oil
    1/2 teaspoon salt, plus more to taste
    1/4 teaspoon ground black pepper, plus more to taste
    2 tablespoons chopped fresh dill
    Zest from one lemon

    Method

    1 Prepare the zucchini: Cut away the stem from the zucchini and trim the bottom end. Slice the zucchini into 1/8-inch rounds using a mandolin, food processor, or your very best knife skills.

    2 Cook the zucchini in two batches: In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add half the zucchini. Cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula.
    Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn and cook 2 minutes more without disturbing or until more rounds are brown. Do this two more times. Not all the rounds will be browned but a lot of them will be. Transfer to a bowl.
    Cook the second batch of zucchini with the remaining 2 tablespoons oil in the same way. Return all the zucchini to the pan.

    3 Season the zucchini: Sprinkle the hot zucchini with the dill and lemon zest, and toss well. Taste for seasoning and add more salt and pepper, if you like.

    4 Serve hot or warm.

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    Sheryl Julian
    Sheryl Julian is an award-winning writer, editor, and food stylist. She is the former food editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her food sections won Best Newspaper Food Coverage from the Association of Food Journalists in 2015.
    More from Sheryl LEGGI TUTTO

  • in Recipes

    Ingredient Spotlight: Tahini

    Tahini isn’t just for hummus! Add this creamy, slightly nutty, rich ingredient made from sesame seeds to granola and brownies or make a dressing, marinade, or sauce for roasted vegetables, salad, and grilled meats.

    This post is part of our Summer Cookbook Club series for July 2020, featuring Adeena Sussman’s book, Sababa.

    WHAT IS TAHINI?
    Tahini, at its most basic definition, is a paste made of ground sesame seeds. Sometimes the seeds are roasted; sometimes they aren’t. Unroasted seeds are considered raw.
    People either tend to love it or hate it. If you’re on the “hate it” side, you might want to rethink your position and explore your sesame seeking options.
    “To make tahini, sesame seeds are soaked in water (sometimes salted), then crushed so the hull separates from the tender inner germ. The seeds are then run through a centrifuge to separate and dispose of the waste before being roasted and ground between huge millstones,” Adeena Sussman writes in her most recent cookbook, Sababa.
    When tahini is good, it should be homogeneous, creamy, thick but pourable, with a rich, nutty flavor. Sometimes it could taste slightly salty depending on how it’s processed, or darker in color which just means it was roasted more.
    Bad tahini is bitter and dry tasting. If you’re not a fan of tahini, don’t hate all tahini—just hate bad tahini.
    HOW TO PICK QUALITY TAHINI
    So, you know what it should taste like now, and if you’ve been duped by the bitter stuff, don’t worry. It happens to the best of us.
    I reached out to Adeena Sussman, author of Sababa: Fresh, Sunny Flavor’s from my Israeli Kitchen for some advice on picking the best tahini.
    “I highly recommend Soom Tahini. It’s imported from Israel by three American sisters. They guarantee freshness and have high standards and practices,” Adeena said during a recent interview from her home in Tel Aviv.

    While some oil separation is natural, there shouldn’t be a thick layer of oil on top.
    “Good tahini should pour like a thick pancake batter,” Adeena says. “It should be unified. There shouldn’t be a layer of oil on top and sludge on the bottom.”
    If you see thick, distinct layers, chances are the tahini isn’t fresh. If you can, try to look for jars with packaged by dates stamped on them.
    HOW TO USE TAHINI
    Tahini is shelf stable and can sit in a cool dry cabinet for up to a year, which makes it the perfect ingredient to have on hand.
    Most people are familiar with using tahini in hummus, but there is no reason to stop with a creamy bean dip! Make tahini dressing to spoon over salads and roasted vegetables, or add tahini to smoothies and granola, or swirl it into brownies.
    TRY TAHINI IN THESE GREAT RECIPES!
    If you’re looking for more ways to use tahini in your cooking, check out Adeena Sussman’s book, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. Autographed copies are available in our Simply Recipes Shop.

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  • in Recipes

    Almond Genoise Mini Cakes

    These Jordan almond-topped mini cakes are perfect for intimate wedding receptions and baby showers. They are delicious with bright almond flavor and will make your table beautiful!A few of my friends are currently navigating the process of planning a wedding during this time, when availability of resources and venues are questionable at best. Many are opting for smaller celebrations and backyard gatherings with immediate family and friends. One thing is for sure, love will never be cancelled, and should always be celebrated! And I’m in favor of making these intimate gatherings even more special.With this in mind,  I decided to whip up some small-scale fancy cakes that could be served as an alternative to a towering wedding cake. They have distinctive almond flavor – which to me is the flavor of wedding cake. Each cake has a single, beautiful Jordan almond on top, and edible gold leaf for some sparkle. Small but special – that’s the motto!
    Serendipitously, Sconza Chocolates sent me a bag of beautiful Jordan almonds this month. Each almond is so perfectly formed with a matte candy exterior. Their meaning seems especially relevant this year – the almonds represent “bitter” and the candy coating “sweetness”, which symbolizes the bitterness of life and the sweetness of love.
    Genoise cake is an Italian cake with a French name, but all you really need to know is that it’s a delicious sponge cake. It’s requires a few steps, such as whipping egg whites and folding with care, but the cake only takes about 5 minutes to bake in the oven!
    Mini cakes were made with the help of a small rectangular cookie cutter (from this set). Shapes are easily stamped from the sponge cake like cookie dough. The cream filling is chilled into a solid sheet in a baking pan, and the filling is also stamped into rectangles using the same cookie cutter.
    Stacked, the cakes and filling make a tall slice and a generous serving for one. You could halve each cake at this step to make petit fours for larger yield.
    A drizzle of chocolate is always a good idea! I just used a zip-top bag with the corner snipped, no fancy piping equipment required.

    Edible gold leaf really makes these cakes shine. It’s an optional garnish, but so pretty. You can find edible gold leaf here. You won’t need much – just a touch to give the cake some sparkle.
    I’m always ready to practice my sponge cake skills, especially when the end result is so tasty! I hope those of you planning a celebration this year will find this recipe useful – but you don’t need an excuse to make it! Almond cake lovers will want to make it on any given occasion (such as a Tuesday).This year I’m partnering with Sconza Chocolates as brand ambassador because I truly love their products. Their Jordan almonds are of the highest quality. If you’re looking to procure some, use the discount code SPRINKLEBAKES10 at Sconza.com for 10% off your order (coupon is repeatable).

    Almond Genoise Mini CakesYields 9 mini cakes or 18 petit foursCake2 whole eggs, at room temperature1/2 cup (56g) confectioners’ sugar1/2 cup (50g) almond flour2 tablespoons all-purpose flour2 egg whites1/8 teaspoon cream of tartar2 tablespoons granulated sugar1 teaspoon almond extractCream filling5 cups (570g) confectioners’ sugar1 cup (226g) unsalted butter, at room temperature1 teaspoon almond extract1/4 cup water1/4 oz. packet unflavored powdered gelatinGlaze2 cups (227g) confectioners’ sugar3-4 tablespoons milk or cream1 teaspoon almond extractEdible gold leaf, optional Décor9 Jordan almonds for mini cakes, or 18 for petit fours2 oz. semisweet chocolate, meltedPreheat the oven to 425° F. Grease a 17×11-inch sheet pan with vegetable shortening. Line the pan with parchment and lightly grease the paper.In the bowl of an electric mixer, combine the 2 whole eggs, confectioners’ sugar, and almond flour. Beat until the mixture is pale yellow, about 5 full minutes. Sift the flour over the mixture and fold together to combine.In a separate mixing bowl, beat the egg whites until frothy. Add the cream of tartar. Beat again until soft peaks form. Gradually add in the 2 tablespoons of granulated sugar as you mix. Beat until stiff peaks form. Add 1/3 of the egg whites to the pale-yellow batter and fold together with a rubber spatula. Add the almond extract and remaining egg whites; fold together until a consistent batter is achieved.Pour the batter into the prepared sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible. Batter will be spread thin.Bake for about 5-7 minutes, or until the cake is just firm with lightly browned edges. Keep an eye on the cake, my genoise baked in 5 minutes exactly.Sprinkle a tea towel with powdered sugar (about 3-4 tablespoons). Run a knife around the edge of the cake to loosen, and then turn the cake out onto the tea towel. Remove the parchment paper and let cool completely.Meanwhile, make the cream filling.In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners’ sugar, butter, and extract. Mix until crumbly. Keep mixer running.Place the water in a small microwave-safe bowl and mix in the gelatin. Let stand until absorbed, about 3 minutes. Microwave the gelatin mixture until liquid, about 10-20 seconds. Add the mixture to the mixer bowl as it runs. Beat until well-combined. Mixture should be thick.Grease a 13×9-inch baking sheet with shortening and line with parchment paper (the shortening helps the paper stick to the pan. Transfer the frosting to the baking sheet and spread evenly. Top with a second sheet of parchment paper and press the frosting evenly down into the pan. Transfer the pan to the refrigerator to chill about 45 minutes, or until very firm.Meanwhile, stamp out the cake pieces from the genoise cake.Use a 1 3/4-inch x 2 3/4-inch rectangular cookie cutter to stamp 27 shapes from the genoise cake.When the frosting is well chilled, remove it from the pan and remove the top layer of parchment. Using the same rectangle cutter, stamp 18 shapes from the frosting sheet; Lift each piece out using a small spatula. Chilled, the frosting should stamp easily, if it begins to get warm and shapes become soft, chill again for about 15 minutes or until firm.Place 9 cake pieces, evenly spaced, on a grid cooling rack. Top each with a frosting rectangle. Repeat this step again and end with a cake piece on top (order should be cake, frosting, cake, frosting cake). Gently press each cake down to help the layers stick together. If making 18 petit fours, cut each cake in half now. Place the cooling rack with cakes inside a large baking sheet, or place the rack over a sheet of parchment paper.For the glaze, whisk together the confectioners’ sugar, milk, and extract. The glaze should be thick and stiff at first, and it should take some effort to mix together. Add extra milk or cream drops at a time until a thick glossy glaze holds in the whisk balloon and slowly falls in a ribbon back into the bowl. This should be thick, viscous glaze, and not thin runny glaze.Top each cake with a spoonful of glaze. Use the spoon to push the glaze toward the edges of the cake so it runs down the sides but doesn’t completely cover the cakes. Top each cake with a Jordan almond. Allow the cakes to rest about 15 minutes, or until the glaze hardens slightly.Transfer the melted chocolate to a zip top bag with a tiny hold snipped in one corner, and pipe a zigzag of chocolate across each cake. Use tweezers to apply small bits of edible gold leaf, if using.Store cakes at room temperature under a cake cloche. If making these cakes ahead, assemble the cakes the day before and store them in the refrigerator; glaze and garnish the day of serving. (Glaze will wrinkle over time in an airtight container.) 
    link Almond Genoise Mini Cakes By Heather Baird Published: Wednesday, July 29, 2020Wednesday, July 29, 2020Almond Genoise Mini Cakes Recipe LEGGI TUTTO

  • in Recipes

    Easy Cucumber Salad

    Use up the bounty of summer with this refreshing and crispy salad with cucumbers, rice vinegar, salt, pepper, and chopped fresh dill or basil.

    Photography Credit: Elise Bauer

    This easy cucumber salad consists of nothing more than the cucumbers, some rice vinegar, either dill or basil, and salt and pepper.
    You don’t even really need the herbs! Cucumbers are crunchy and cool with just some vinegar, salt, and pepper. But added dill or chopped fresh basil will elevate this simple cucumber salad to something just a bit more interesting.
    I like adding a mix of regular basil and Thai basil (the one that tastes somewhat licorice-y).

    Using Garden Cucumbers with Cucumber Salad
    About this time of year, we start having an easy cucumber salad almost every night with dinner. If you are a gardener, you know how prolific cucumbers are, right? They can easily grow out of control, climbing up the tomato cages and all over other plants we may have in the garden bed.
    Every other day I bring in a handful, peel them and chop them up for this simple, easy cucumber salad to serve as a side.
    To seed or not to seed cucumbers
    With cucumbers you can either seed them or not. Some varieties have thicker seeds that can be a little harder to digest or a bit bitter if the cucumber is on the mature side.
    There is a lot of flavor right around the seed, so if the cucumber’s seeds are still small and tender, you can easily leave them in.

    To peel or not to peel cucumbers
    Should you peel your cucumbers for cucumber salad? Again, it depends on the variety and maturity of the cucumber. English or Persian cucumbers have thin skins which you do not need to peel.
    Regular market cucumbers may have thicker peels that can be tough and bitter, so it’s best to peel those.
    How to determine the bitterness of a cucumber
    Cucumbers can vary in their level of bitterness. Usually the older they are, the more bitter they are—and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it.
    If bitter, scrape or cut away the seeds. You might also want to soak the chopped cucumber in salt water to help offset the bitterness. The cucumbers we get are usually fine as is, but I have had some bitter ones.
    Make-Ahead and Chill
    This salad is great to make and eat immediately, or you can assemble it ahead of time and chill it in the fridge. Note that if you let the cucumber salad sit longer than an hour or two, chilled or room temperature, the cucumbers will start to lose their crispiness.

    From the editors of Simply Recipes

    What to Serve with Cucumber Salad
    This simple salad is a perfect side to just about any summer meal. Try it with grilled chicken or salmon, in particular. This salad also travels well so it makes a good choice for a picnic.
    Suggestions & Substitutions
    So many of you have made this salad over the years and sent us notes about how you changed or added to the recipe. Here are a few favorites!
    Top with toasted sesame seeds
    Add thinly sliced red onions, sweet onions, or scallions
    Toss with feta cheese
    Add chopped summer tomatoes or cherry tomatoes
    For a creamy version, add a few spoonfuls of mayo or sour cream, or even a splash of heavy cream
    Add a few pinches of sugar if needed
    STAY COOL AS A CUCUMBER WITH THESE 5 SALADS

    Updated July 28, 2020 : We spiffed up this post to make it sparkle and add some extra information! No changes to the original recipe. Enjoy!

    Easy Cucumber Salad Recipe

    Cucumbers can vary in their level of bitterness. Usually the older they are, the more bitter they are—and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it. Scrape away any bitter seeds or soak the chopped cucumber in salt water to help offset the bitterness.
    We almost always peel thick-skinned cucumbers, but there are some varieties with thin, mild peels that you don’t need to peel. Taste first if there is a question.
    To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.

    Ingredients
    1 to 2 large cucumbers (or 4 to 5 smaller cucumbers), peeled (if using thick-skinned cucumbers), quartered lengthwise, then sliced crosswise
    1 to 2 tablespoons chopped fresh dill, basil, or Thai basil (see Recipe Note)
    2 to 3 tablespoons seasoned rice vinegar
    Salt and pepper to taste

    Method

    1 Make the salad: Combine all ingredients in a bowl and toss to coat.
    2 Serve the salad: You can serve this immediately, or make ahead (up to a couple of hours) and chill.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in Recipes

    Tuscan Chicken Pasta Skillet

    This quick and easy Tuscan Chicken Pasta Skillet is a one-pot noodle dish made with simple, yet flavorful ingredients. Marinated chicken breast is tossed with tender spaghetti, tomatoes, artichokes, olives, freshly grated Parmesan cheese, and herbs. It’s the perfect easy weekday meal!

    Photography Credit: Jessica Gavin

    Who doesn’t love dinner made all in one pot, with minimal mess? No one! This Tuscan Chicken Pasta Skillet recipe will satisfy your Italian food cravings and your desire for a quick and easy meal.
    Typically, the noodles and chicken are cooked in different pans, then tossed together right before serving—but for this dish, I layer the flavors and make the whole meal in one skillet! It’s magical and makes mealtime so much easier.

    An Easy-Peasy One-Pot Dinner
    The chicken is marinated with olive oil and Italian seasonings for maximum flavor on the surface. It’s seared until golden brown, then sliced. The dried pasta, minced garlic, and tomatoes are cooked in the same pan with boiling water. In just a short time, the noodles become al dente, and the tomatoes burst to create a vibrant sauce to lightly coat the pasta.
    Brined pantry staples like artichoke hearts and Kalamata olives add a burst of pungent flavor right before serving. Toss them with the pasta, Parmesan cheese, and herbs, and dinner is ready!
    You’ll be delighted to see how quickly the dish comes together for an uncomplicated, gourmet meal.
    WHAT’S THE BEST PASTA TO USE?
    Long, slender noodles like spaghetti or linguine work best. The sauce is light, so the size of those noodles is perfect for soaking up the tasty olive oil infused tomato sauce, without overpowering the dish. I love twirling the noodles and grabbing little bites of all the ingredients in one forkful!
    This one pot pasta cooking method makes it easy to adjust the doneness of the noodles. Four cups of water for a half pound of dried pasta yields an al dente texture. However, more water can be added as needed, a half cup at a time if you want the noodles to be softer.

    SWAPS AND SUBSTITUTIONS
    This recipe is so easy to adapt to your own personal tastes. Personally, I love the delightfully briny, pungent taste marinated artichoke hearts and Kalamata olives bring to the pasta, but really, almost anything goes. Try any of these ideas:
    Slice up summer squash and let it simmer along with the tomatoes.
    Toss small pieces of asparagus spears in for the last four to five minutes of cooking.
    For cheese, swap Parmesan for Pecorino Romano to add a stronger nuttiness.
    Use fresh mini mozzarella balls for an antipasti vibe.
    Basil and parsley are my go-to herbs for Italian dishes, but some fresh oregano would also be lovely.
    WHAT TO SERVE WITH CHICKEN PASTA SKILLET
    This one pot meal delivers protein, vegetables, and carbs all in one bowl. Serve it with some of these favorites:

    MORE GREAT SKILLET DINNERS

    Tuscan Chicken Pasta Skillet Recipe

    Ingredients
    For the marinade:
    1/4 cup olive oil
    1 teaspoon kosher salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon dried Italian seasoning
    For the dinner:
    1 1/2 pounds boneless skinless chicken breasts
    2 tablespoons extra virgin olive oil
    12 ounces cherry tomatoes (about 2 cups), halved
    1 tablespoon minced garlic
    8 ounces spaghetti
    1/2 teaspoon kosher salt
    1 cup quartered marinated artichokes hearts, drained
    1/3 cup Kalamata olives, pitted and sliced
    1/4 cup freshly grated parmesan cheese
    6 basil leaves, thinly sliced
    2 teaspoons chopped fresh parsley (optional)

    Method

    1 Marinate the chicken: In a small bowl, combine 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning. Cut each chicken breast lengthwise to create 4 long, thin pieces. Place chicken in a shallow dish. Pour marinade over the chicken, turn to evenly coat. Let sit for 15 minutes before cooking.

    2 Cook the chicken: Heat a large high-sided skillet or sauté pan over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, add the chicken. Cook until the chicken is golden brown and fully cooked, about 6 to 8 minutes per side.
    Transfer chicken to a cutting board to rest while cooking the pasta.

    3 Cook the pasta: Add tomatoes, garlic, spaghetti, 4 cups water, and 1/2 teaspoon salt to the skillet. Bring to a boil over high heat. Cook and stir frequently, until the pasta is tender and water has mostly evaporated—about 9 to 11 minutes. You want to have a small amount of water in the pan to create a light sauce.
    Add more water if needed, 1/2 cup at a time for a softer pasta. Turn off the heat.  

    4 Finish and toss: Cut the chicken into 1/4-inch thick slices. Add the artichoke hearts, olives, Parmesan cheese, sliced chicken, and basil. Toss to combine. If you’d like a thicker sauce, you can add 1 or 2 tablespoons of butter. Taste and season with more salt and pepper as desired.

    5 Serve: Garnish pasta with parsley, then divide among plates and serve warm.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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  • in Recipes

    Chewy Tahini Blondies

    If you’re a fan of blondies, and you should be, look no further than these chewy, slightly nutty, and utterly indulgent blondies made with tahini. The recipe was created by Adeena Sussman, for her cookbook Sababa.

    Photography Credit: Dan Perez

    There are cookbooks, and then there are books you will cook from for life.
    Sababa: Fresh, Sunny Flavors from My Israeli Kitchen by Adeena Sussman, published in 2019, falls into the latter category. Each recipe is approachable, interesting, and bursting with flavor.
    Beyond the recipes, she delves into details about ingredients, stories about her experiences in Israel, and recommendations for favorite kitchen tools and products.
    This recipe for Chewy Tahini Blondies was a favorite among us at Simply Recipes. We loved it so much we asked Adeena if we could share it with you. Don’t let this be your only foray into her gorgeous book. These blondies are just the beginning of what will be a beautiful relationship with her food and writing. But I will let you tell her about them:

    “I’ve made these so many times, so you won’t have to. On the surface this seems like a dead-simple recipe, but it took quite a bit of tinkering to nail. Tahini has a complex molecular structure made up of lots of tiny carbohydrate molecules that cling to liquid for dear life, seizing up the way chocolate does if you add liquid to it at the wrong time. But if you play your carbs right and add the tahini last, after all of the other ingredients, it stirs in smoothly and bakes up into these sexy little squares that get better as they sit around. To make these non-dairy, swap in a neutral-flavored olive oil or vegetable oil instead of the butter,” written in Sababa by Adeena Sussman.

    WHAT IS A BLONDIE?
    A blondie is kind of like the rich, caramelized, hints-of-molasses-flavored cousin of a brownie. You can make them chewy or cakey, simple or complex, but the universal component of a blondie is brown sugar. It’s what gives it the golden color and subtle molasses flavor.
    WHAT IS TAHINI?
    Tahini is a paste made from ground sesame seeds. It adds a creamy texture and subtle nutty flavor to recipes. When most people think of tahini, they think of hummus, but it’s an incredibly versatile ingredient that can be used in sauces, dressings, marinades, and baked goods like these Tahini Blondies.

    SWAPS AND SUBSTITUTIONS
    We think these blondies are perfect just the way they are, but baking is fun when you mix things up.
    Swap the butter for oil to make them dairy-free.
    Add 1/4 cup chocolate chips because, well, chocolate.
    Add 1/4 cup of toasted nuts.
    If you can’t find sesame seeds, leave them out.
    If you don’t have tahini, make a different blondie recipe.
    CAN YOU FREEZE BLONDIES?
    You can absolutely make these Tahini Blondies ahead and freeze them by layering the blondies between sheets of parchment and storing them in a ziptop bag or freezer safe container. Then grab one as a single serving treat when the mood strikes you!
    MORE GREAT RECIPES WITH TAHINI!
    LEARN MORE ABOUT ADEENA SUSSMAN AND ISRAELI COOKING
    If you’re looking for more great recipes, check out Adeena Sussman’s book, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. Autographed copies are available in our Simply Recipes Shop.

    From the editors of Simply Recipes

    Chewy Tahini Blondies recipe from Sababa by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by Adeena Sussman

    Chewy Tahini Blondies Recipe

    To make these tahini blondies dairy-free, replace the butter with a 1/2 cup olive oil or vegetable oil, plus more for greasing the pan.

    Ingredients
    1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for buttering the pan
    1 1/4 cups all-purpose flour
    3/4 teaspoon baking powder
    1/2 teaspoon ground cardamom (or more to taste if you really like this flavor)
    1/2 teaspoon fine sea salt
    1/4 teaspoon freshly ground black pepper
    2 tablespoons lightly toasted black sesame seeds
    2 tablespoons lightly toasted white sesame seeds
    1 1/4 cups lightly packed light brown sugar
    2 large eggs
    1 teaspoon pure vanilla extract
    1/2 cup pure tahini paste

    Method

    1 Preheat the oven and prep the pan: Preheat the oven to 350°F.
    Butter an 8-inch square baking pan, then line the pan with 2 criss-crossing strips of parchment paper, buttering between each layer and leaving a 2-inch overhang on all sides. Butter the top and sides of the parchment.
    2 Make the batter: In a medium bowl, whisk together the flour, baking powder, cardamom, salt, pepper, and the black and white sesame seeds.
    In another medium bowl, whisk together the brown sugar, 1/2 cup melted butter, eggs, and vanilla until smooth. Fold the dry ingredients into the wet ingredients until just incorporated, then fold in the tahini until smooth.
    3 Bake blondies: Pour the batter into the prepared pan and bake until golden on the outside and the center doesn’t jiggle but is still soft, 25 to 30 minutes.
    4 Serve: Remove from the oven, cool in the pan, and cut into 16 equal squares.

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    Summer Miller
    Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
    More from Summer LEGGI TUTTO

  • in Recipes

    Zucchini Bread

    Zucchini bread is a perennial favorite and what to make when the gardens are overflowing with this summer veggie. This easy bread is tender and gently spiced.

    I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.
    Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini?
    After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.
    VIDEO! How to Make Zucchini Bread

    No need for a mixer
    This is a favorite, tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer!
    It’s basically our zucchini muffin recipe in a bread form. It’s a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it. It is pretty forgiving. If you use 4 cups, it will result in a more moist and dense bread.

    How to Prepare the Zucchini for Zucchini Bread
    Grate the zucchini on a standard box grater. No need to peel!
    After grating, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.
    Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off season.
    A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve.
    What Can I Add to Zucchini Bread?
    Walnuts and pecans are especially good in zucchini bread, and so is dried fruit. I like raisins or dried cranberries, but you can also add shredded coconut, a handful of mini chocolate chips. A bit of orange zest would work too, or grated apples or carrots.
    By the way, I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe here: Zucchini Bread with Pineapple.

    How to Store and Keep Zucchini Bread
    This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days. If you would like to freeze it, wrap it in aluminum foil and place it in a ziptop freezer bag, pressing out as much air as possible.
    Frozen zucchini bread will taste best if you eat it within 3 months. Thaw it on the countertop, still wrapped, or in a low oven. (More freezing and thawing advice in this post.)
    HERE ARE 5 MORE QUICK BREADS YOU MAY LIKE

    Updated July 26, 2020 : We added a video to help guide you through making this recipe. Enjoy! LEGGI TUTTO

  • in Recipes

    Asian Beef Lettuce Wraps

    1 Make the marinade/dipping sauce: In a small bowl, combine the soy sauce, lime juice, fish sauce, sriracha, sesame oil, brown sugar, ginger, garlic, and scallions. You will use some of it for the marinade and some for the dipping sauce.
    2 Marinate the steak: Place the steak in a shallow dish. Pour 1/3 cup of the marinade over the steak and set the remaining marinade aside to use later as the dipping sauce.
    Turn the steak to coat it in the marinade. Let the steak marinate at room temperature for 30 minutes, turning the steak once or twice, or cover it and let the steak marinate for up to 24 hours in the refrigerator.
    If you refrigerate the meat, let it come to room temperature before grilling.

    3 Cook the rice noodles: Follow the cooking directions on the package of noodles. (Individual manufacturers’ instructions vary.) Drain the noodles in a colander and rinse under cold running water, tossing with your hands, to remove the excess starch and prevent the noodles from sticking together.

    4 Grill the steak: Light a charcoal grill or turn a gas grill to high (about 450ºF). Grill the steak for 3 to 5 minutes per side for medium-rare (135ºF). The exact timing will depend upon the heat of the individual grill and the thickness of your steak.
    For best results, use an instant read thermometer inserted into the center of the steak: 125ºF for rare, 135ºF for medium rare, 145ºF for medium.
    5 Rest and slice the steak: Transfer the steak to a cutting board, cover with foil, and let rest for 10 minutes. Thinly slice it across the grain.

    6 Arrange the ingredients on a platter: Tear the lettuce leaves into large pieces, removing the stiff stem ends.
    Arrange the lettuce leaves, scallions, radish, cucumbers, peanuts, mint, and cilantro on a large platter around the sliced steak, rice noodles, and dipping sauce. This allows each person to build his or her own wrap.

    7 To make one wrap: Set a lettuce leaf on a plate. Place some rice noodles and steak slices over the leaf, and top with scallions, cilantro, mint, radishes, cucumbers, and peanuts. Roll or fold and serve with dipping sauce. LEGGI TUTTO