YOTAM OTTOLENGHI
Posts
A Sweet-and-Sour Tofu That Balances It All
A bright, orange-inflected dish unites hot and cold, the Persian way.
Add a Little Zing to Your Classic Christmas Ham
This recipe, just like the holiday itself, draws elements from a number of sources.
A Really Great Polenta Finishes Off Strong
Infused oil gives a final kick to this dish with roasted-until-golden mushrooms and charred tomatoes.
How Yotam Ottolenghi Was Seduced by Soba Noodles
The somewhat magical noodles have an innate generosity: add whatever you feel like at the moment.
Every Peach Shines in This Tart
Peaches are at the height of summer perfection right now. But even the most mundane stone fruit manages to thrill when wrapped in flaky pastry.
This Fried-Zucchini Pasta Took Three Generations to Perfect
Capers and pistachios play on a tradition from Yotam Ottolenghi’s family.
How Yotam Ottolenghi Comes Up With a New Recipe
Familiar ingredients — peppers, eggplants, tomatoes — lay the foundation for creations like this Moroccan dip.
Yotam Ottolenghi Celebrates Spring With Asparagus
This salad is enlivened by a sweet-and-spicy coconut sprinkle.
Yotam Ottolenghi’s Top 10 Ingredients, in One Dish
After 20 years of tinkering with flavors, the chef makes his way back to the classic hits.
To Fall in Love With Cabbage, Do This
In Yotam Ottolenghi’s cabbage rolls with walnuts and sour cream, the dreaded vegetable becomes a star.
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