Recipes
Pastry
Cookies
Tahini & cookie butter buckeyes with toasted sesame seeds

Tahini & cookie butter buckeyes with toasted sesame seeds

The word ‘exotic’ pisses me off. Well, more specifically, the way people use the word pisses me off. There’s nothing wrong with the word; it’s a perfectly nice, unassuming word that likes to go to the mall with its friends on the weekend and hopes the dreamy-looking football player in homeroom will ask it to Word Prom. But most of the time when we use the word ‘exotic’, it’s because we’re too lazy to describe something that tastes new, and that’s bullshit. You should be describing the hell out of anything (well, almost anything) new that ends up on your mouth, simply because there’s guaranteed to be a few flavors that’re firing off synapses in your inept brain that you even didn’t know existed. That’s not what you do though, is it? You don’t go off on a glorious symphony of flavors and textures, weaving together word and world and taste bud until you’ve written the goddamned Ivanhoe of pop-up Udon joint reviews. No, you decide to skip all that and go OOOOH, IT’S EXOTIC, and fart it onto a page so you can move on to your “top 10 ways to eat cupcakes” list masquerading as actual culinary journalism. Yes, there’s a point to this rant. The point is that people tend to have that exact same retreat when they run into Tahini, which makes up about half of the delicious recipe you’re about to read. “Oh man, so exotic, what could it possibly be?” It’s fucking sesame seed butter. You know peanut butter? It’s that, with sesame seeds. That’s all it is; that’s all it’s ever gonna be. Just because they have it at pita restaurants doesn’t mean it’s automatically the Mata Hari of food. Stop being lazy. Stop calling food “exotic” and just call it delicious. Also go get some sesame seeds. Like a lot of sesame seeds. You’re gonna need them.