Chicken with Tahini Sauce

Something that is very simple to make is my grilled chicken with tahini sauce. Tahini sauce the way Nani makes it 😋


. 1/2 cup tahini

. 1/2 cup – 1 cup water (depending on how thick you want your sauce

. 4 fresh mint leaves, chopped finely

. 1/4 brunch parsley, chopped finely

. 1 tomato cut into tiny cubes

. 1/2 tbsp salt

. 1 garlic clove, finely chopped

. 1 tsp cumin

. Juice of 1/2 lemon

. 4 chicken breasts


1. Heat either a grill pan or your outdoor grill to 500 degrees fahrenheit and heat your oven to 350 degrees farenheit.

2. Salt and grill the chicken breasts, 5 minutes on each side and then transfer to a sheet pan and cover with foil. Place in the oven and bake for 40 minutes.

3. While the chicken is baking, in a bowl using a whisk mix all the rest of the ingredients together. At first it might look like it’s just too chunky but just keep whisking and add 1 tablespoon of water at a time until you get to your desired consistency.

4. Once the chicken is done baking, plate it and top with the tahini sauce.


Chef It to the Limit

So I started working in an amazing pastry shop about a month or so ago. I have met the sweetest new friends there. I love every day that I go. I had one of them over once and made her spaghetti with a delicious light sauce with some pancetta. She really liked it and went to work telling everyone how amazing it was.

It all started there…

So, of course, one of the pastry chefs there – we call him Chef as a nickname, but his real name is Andrew- said to me one day, “Talin, I keep hearing about how you’re an amazing cook…. let’s do a chef off!” I accepted the challenge, even though he was just kidding around.

We went shopping, got our ingredients, and the fun began.
I made a fresh pasta ravioli, inspired by Nani. Chef made a chilaqueles recipe.
Wow, it was the best “comfort food” evening.


Goodbye Trout Dinner

Saying goodbye is always really hard, especially to a family that has been so close to you for so long. The Glasners have always had an open door policy, making me part of the family and treating me like one of their very own daughters. Although they won’t live 10 minutes away from my house anymore, I know that this next season is going to be a very special  for both of us.

I was watching an episode of Giada in Italy recently and thought, “You know, this is a great recipe for a special evening.” I quickly called up Tamara and told her that I’d be coming over for dinner, not to be served, but to serve. She, Larry, and Jessie were all excited for a nice dinner amidst all their packing for the big move. So that’s where we began.  Jessie and I put our heads together with her film making passion and my cooking passion and there you have it everyone. Talin’s Table was launched!

For dinner I made the Glasners pan-seared trout with tomato and capers on a bed of gnocchi, a light Talin salad with arugula and avocado, and for dessert freshly picked figs from my tree and cantaloupe drizzled with Australian-imported honey and cinnamon. We ate, we laughed, and we enjoyed every sip of wine with it all. It was delicious. If you’d like the recipe for the pan-seared fish you can find it HERE, courtesy of Giada DeLaurentis.IMG_2166Goodbye Trout 2 Farmers MarketGoodbye Trout 3