About 10 years ago, I was visiting a chef friend in Israel. She made a version of this tahini sauce for my toddler son, drizzled over cucumbers and radishes and served in a bowl. Liam was an adventurous eater, and I knew he liked cucumbers, but I figured he would ignore the radishes. But Liam finished the bowl—every last cucumber and radish—and asked for more! I credit it all to that sauce. Salty, sweet, creamy, and delicious, it makes the dish. Now, when I serve it on top of roasted butternut squash with plenty of crunchy toppings, it reminds me of where I come from, my mother’s cooking, and when my son was a little boy discovering how good food can be. Einat Admony (@chefeinat), chef, restaurant owner, and author of Shuk: From Market to Table, the Heart of Israeli Home Cooking
