Our second special episode with RecipeTinEats's Nagi Maehashi!

Her new book can be found here.

On this episode, we talk cooking for your dog, where Nagi gets her cooking inspiration, excessive sweetness in Western food, and a beautiful whipped tahini that can be used on SO MANY THINGS - from eggs to eggplant, broccolini to white fish.

WHIPPED TAHINI

1 cup plain yogurt

21/2 tbsp tahini

11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar)

1 garlic clove, finely grated (Yumi would leave this out cos #allergic)

1/4 tsp kosher salt

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