If I gave you a jar of tahini, what would you do with it? There are 100 answers in The Tahini Table by Amy Zitelman with Andrew Schloss. (Along with her sisters, Shelby and Jackie, Amy co-founded Soom, which makes tahini so delicious, I often eat it by the spoonful while blissfully staring into space.) The cookbook spans sweet and savory, from tahini pancakes to tahini-creamed greens. And sauces. Actually, an entire chapter on sauces. Below, I asked Amy what makes tahini so sauce-able—and snagged some recipes you’ll want to pour on everything. This interview has been edited and condensed for clarity.
EMMA LAPERRUQUE: There are over two dozen recipes for sauces alone in this book. What inspired you to write that chapter? And how did you dream up the recipes?