YOTAM OTTOLENGHI

A bright, orange-inflected dish unites hot and cold, the Persian way.

This recipe, just like the holiday itself, draws elements from a number of sources.

Infused oil gives a final kick to this dish with roasted-until-golden mushrooms and charred tomatoes.

The somewhat magical noodles have an innate generosity: add whatever you feel like at the moment.

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.

Capers and pistachios play on a tradition from Yotam Ottolenghi’s family.

Familiar ingredients — peppers, eggplants, tomatoes — lay the foundation for creations like this Moroccan dip.

This salad is enlivened by a sweet-and-spicy coconut sprinkle.

After 20 years of tinkering with flavors, the chef makes his way back to the classic hits.

In Yotam Ottolenghi’s cabbage rolls with walnuts and sour cream, the dreaded vegetable becomes a star.