| There was a time at Taste of Home when we didn't feel quite ready for sun-dried tomatoes. Not because they weren't delicious, but because they were a little too hard to find (and maybe a little sophisticated, too). Accessible ingredients—easy, everyday items you can grab at your regular grocery store—have always been our promise. But when sun-dried tomatoes burst onto the supermarket scene, what once felt niche became normal. Once they showed up in our readers' kitchens, they showed up in their recipes and on our pages. I think about that often. Because here we are again. Tahini, a paste made from ground sesame seeds, has long been a staple in Middle Eastern and North African kitchens. Rich, nutty and creamy, it's the backbone of hummus and brings toasty depth to dressings, sauces and even cookies and brownies. (When our team was chatting about our favorite uses for it, editor Melissa Gaman even recommended drizzling it on ice cream like Magic Shell!) A decade ago, it might have felt like a specialty ingredient. Now it's sitting on the shelf right next to the almond butter. So maybe the question isn't whether tahini is too obscure. Maybe it's whether it's accessible. I think it is. If you're tahini-curious, this is your moment. We have practical, weeknight-ready tahini recipes packed with flavor to help get you started. And if you're staring at a half-full jar in the fridge, our One More Bite series is full of smart ways to use it up. In my kitchen, it's part of my weekly salad dressing routine. —Sarah P.S. How are you using tahini these days? Email me at sarah.farmer@tasteofhome.com. | 
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