Sesame-Orange Almond Tuiles

These lacy cookies have an exotic appeal thanks to the tiny sesame seeds inlaid in the surface, as well as the spoonful of sesame oil in the batter that adds a toasty sesame scent. Black sesame seeds make the tuiles especially striking.  

• 3 Tbs. (1-1/2 oz.) unsalted or salted butter
• 1 Tbs. toasted sesame oil
• 3 Tbs. freshly squeezed orange juice
• Grated zest of 1 orange, preferably organic
• 10 Tbs. granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup unblanched or blanched sliced almonds
• 2 Tbs. white sesame seeds
• 1-1/2 tsp. black sesame seeds

In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, and white and black sesame seeds. Let the batter rest for 1 hour at room temperature.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. (Don't use silicone baking mats because the cookies may be difficult to remove.) Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.

Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart. Slightly flatten the batter with dampened fingers.

Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.

Let cool briefly, about 1 minute. Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin. (If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.) Let cool on the rolling pin, then transfer the tuiles to a wire rack. Repeat with the remaining batter.

Serve the tuiles within a few hours of baking.

Grilled Sesame Beef

Use as a filling for Summer Rolls.

• 1 Tbs. fish sauce
• 2 tsp. soy sauce
• 2 tsp. toasted sesame oil
• 1/2 tsp. granulated sugar
• 1/2 tsp. freshly ground black pepper
• 3/4 lb. beef flank steak
• 2 Tbs. sesame seeds

In a medium bowl, combine the fish sauce, soy sauce, toasted sesame oil, sugar, and pepper; stir until the sugar dissolves. Add the beef and turn to coat well. Set aside for 30 minutes or cover and refrigerate for up to one day.

Heat an oiled grill or grill pan until very hot. Remove the meat from the marinade and let the excess drip off. Grill the beef until nicely browned on one side, 4 to 5 min. Turn and cook until browned on the other side and done to your liking, another 4 to 5 min. for medium rare. Transfer to a cutting board and set aside to cool to room temperature.

While the steak cools, toast the sesame seeds in a small dry frying pan over medium heat, shaking the pan and stirring until they’re lightly browned and fragrant, about 3 min. Spread the seeds on a small plate to cool.

Slice the steak across the grain into 4- to 6-inch-long, slender (about 1/8- to 1/4-inch-thick) strips. You should have at least 16 strips. Sprinkle on the toasted sesame seeds, toss to distribute them evenly, transfer to a plate, cover, and refrigerate until ready to roll. Use in Summer Rolls.

Sesame-Poppy-Pecan Crackers

These buttery bites are a great quick hors d’oeuvre that goes well on a cheese plate, with your favorite dip, or all on their own.

• All-purpose flour, for rolling
• 1 recipe Buttermilk Biscuit Dough
• 1 large egg
• 1-1/4 oz. (1/3 cup) finely chopped pecans
• 1-1/2 Tbs. poppy seeds
• 1-1/2 Tbs. sesame seeds
• 3/4 tsp. kosher salt

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Line two large rimmed baking sheets with parchment.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 14-inch square, lightly dusting with flour as you roll to keep the dough from sticking, if necessary.

In a small bowl, beat the egg with 1 Tbs. water. In another small bowl, combine the pecans, seeds, and salt. Lightly brush the dough with the egg wash, then evenly sprinkle with the nut-seed mixture. Using a sharp knife, pastry wheel, or pizza cutter, cut the dough into forty-nine 2-inch squares. Using a spatula, transfer the squares to the prepared sheets, arranging them about 1/2 inch apart.

Bake until golden-brown, 18 to 20 minutes, swapping positions and rotating the sheets halfway through baking. Transfer to a wire rack to cool. (These crackers taste best when freshly made, but they can be frozen in an airtight container for up to 3 weeks. Thaw in the refrigerator overnight and warm in a 350°F oven for 5 minutes before serving.)

Sesame Coins

• 5-3/4 oz. (1-1/4 cups) all-purpose flour
• 1 tsp. table salt
• 1/4 tsp. coarsely ground black pepper
• 4 oz. (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
• 1 large egg yolk
• 1 Tbs. Dijon mustard
• 2 Tbs. sesame seeds, toasted
• Kosher salt for sprinkling (optional)

Combine the flour, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and mustard together with a fork and drizzle over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together. Add the sesame seeds and pulse very briefly (just two or three quick pulses will do the trick; any more and the seeds will break down too much).

Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 12-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days. (The dough may also be frozen for up to a month and then thawed on the counter for about an hour or in the refrigerator overnight.)

Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges and on the bottom, 14 to 17 minutes, rotating the sheets as needed for even baking. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets  come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store them in an airtight container.

Mixed Green Salad with Cucumber, Sesame Seeds, and Ginger-Yogurt Dressing

A vibrant and deliciously different way to use mixed greens.

• 1-1/2 Tbs. seasoned rice vinegar
• 1 Tbs. finely chopped shallot
• 2 tsp. freshly grated ginger
• 2 tsp. thinly sliced mint leaves
• Kosher salt and freshly ground black pepper
• 1/3 cup plain low-fat yogurt
• 1 Tbs. extra-virgin olive oil
• 5 oz. (5 cups) mixed baby greens
• 1 small English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/8-inch-thick half-moons
• 1-1/2 Tbs. lightly toasted sesame seeds

In a small bowl, combine the vinegar, shallot, ginger, mint, 1/8 tsp. salt, and a few grinds of pepper. Stir in the yogurt and olive oil.

In a large bowl, season the greens and cucumbers with a pinch of salt and a few grinds of pepper and toss with enough dressing to lightly coat. Toss with the sesame seeds and serve.

Sesame Chicken with Bok Choy

The recipe calls for Thai red curry paste, a wonderfully tangy ingredient sold with the Asian ingredients in the supermarket. If you can’t find it, substitute curry powder for a different flavor. I like to serve this with rice noodles or cellophane noodles on the side.

• 1 Tbs. olive oil
• 4 cups chopped bok choy (stems and leaves)
• 1 medium red bell pepper, seeded and sliced into thin strips
• 4 boneless, skinless chicken breast halves
• Table salt and freshly ground black pepper to taste
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup sake (rice wine)
• 1 Tbs. toasted sesame oil
• 1 Tbs. peeled and minced fresh ginger
• 1 tsp. red curry paste
• 1/4 cup chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat. Add the bok choy and bell pepper and cook, stirring, for 2 minutes. Remove the vegetables from the pan and set aside.


Season both sides of the chicken with salt and pepper and add to the hot pan. Cook until golden brown, about 2 minutes per side.


In a small bowl, whisk together the broth, sake, sesame oil, ginger, and curry paste, pour over the chicken, and bring to a simmer. Return the vegetables to the pan, partially cover, and simmer until the chicken is cooked through, 2 to 4 minutes. Remove from the heat, top with the cilantro, and serve.

Mixed Green Salad with Cucumber, Sesame Seeds, and Ginger-Yogurt Dressing

A vibrant and deliciously different way to use mixed greens.

• 1-1/2 Tbs. seasoned rice vinegar
• 1 Tbs. finely chopped shallot
• 2 tsp. freshly grated ginger
• 2 tsp. thinly sliced mint leaves
• Kosher salt and freshly ground black pepper
• 1/3 cup plain low-fat yogurt
• 1 Tbs. extra-virgin olive oil
• 5 oz. (5 cups) mixed baby greens
• 1 small English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/8-inch-thick half-moons
• 1-1/2 Tbs. lightly toasted sesame seeds

In a small bowl, combine the vinegar, shallot, ginger, mint, 1/8 tsp. salt, and a few grinds of pepper. Stir in the yogurt and olive oil.

In a large bowl, season the greens and cucumbers with a pinch of salt and a few grinds of pepper and toss with enough dressing to lightly coat. Toss with the sesame seeds and serve.

Mixed Green Salad with Cucumber, Sesame Seeds, and Ginger-Yogurt Dressing

A vibrant and deliciously different way to use mixed greens.

• 1-1/2 Tbs. seasoned rice vinegar
• 1 Tbs. finely chopped shallot
• 2 tsp. freshly grated ginger
• 2 tsp. thinly sliced mint leaves
• Kosher salt and freshly ground black pepper
• 1/3 cup plain low-fat yogurt
• 1 Tbs. extra-virgin olive oil
• 5 oz. (5 cups) mixed baby greens
• 1 small English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/8-inch-thick half-moons
• 1-1/2 Tbs. lightly toasted sesame seeds

In a small bowl, combine the vinegar, shallot, ginger, mint, 1/8 tsp. salt, and a few grinds of pepper. Stir in the yogurt and olive oil.

In a large bowl, season the greens and cucumbers with a pinch of salt and a few grinds of pepper and toss with enough dressing to lightly coat. Toss with the sesame seeds and serve.