This Ottolenghi salad recipe is perfect at a summer barbecue, great alongside grilled meats and veggies. Make the couscous, onion, and raisin mix in advance.
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20 Ottolenghi Recipes That Make Our Lives a Little Simpler (& a Lot Tastier)
We'll happily shout it from the rooftops: we're the hugest fans of chef, restaurateur, and cookbook author Yotam Ottolenghi. His recipes are bright, fresh, seasonal, and full of flavor—with complex and multi-layered combinations of herbs, spices, and umami-filled game-changers (black garlic and pomegranate molasses, you're our new best friends). Read on for the 20 ways Ottolenghi makes cooking a boldly flavored breeze.
This shakshuka recipe comes from the inimitable Yotam Ottolenghi. Great for breakfast at dinner or the most comforting brunch; homemade harissa makes it better.
This kale isn’t just wilted, it's sauteed quickly, with toasted garlic and chiles. Then douse the kale in lemon juice. This Ottolenghi Dip recipe is so good!
"No oven, no bain-marie, no cracks—this is the simplest of cheesecakes! You can make this up to 2 days ahead, topping with honey and thyme just before serving if you like. It will keep in the fridge but the base will soften with time." This recipe is featured in the story,
This recipe comes from Yotam Ottolenghi's Plenty More. It's probably the sexiest thing that you could ever advertise as "onion salad."
This recipe and headnote have been reprinted, with permission, from Sweet: Desserts from London's Ottolenghi (Ten Speed Press 2017). lt;br /> lt;br />"However ambitious and discerning Helen's palate, this light lemon …
Spicy, sweet, and punchy, baked fresh and served warm, this delicious sweet potato galette recipe is the sort of starter that can precede almost anything.
Making a bread that requires no yeast or kneading has got to be the definition of simple! The texture is more cakey as a result and best eaten with some salted butter (not used to make sandwiches). If you are warming it through, do so in the oven rather than in the toaster, as it's quite crumbly. …
Ottolenghi's lamb meatballs are lovely as a snack or as part of a feast at a barbecue. This recipe is so flavorful, you will want to make it again and again.
The olive oil gives this cake extra depth and intensity. The complex flavors mature over time, so consider wrapping the cake in plastic wrap and refrigerating it, ready to ice and serve, for up to 3 days. Somewhat less festive (and less calorie laden), this is still very satisfying without the …
The mushrooms are cooked with lots of butter and herbs and then served warm with the most soothing topping. You can prepare the mushrooms and barley ahead of time, then heat them up and add the lemon, feta, and herbs at the last minute. Try your hand at preserving lemons if have the patience. …
We’ve included two versions of this Ottolenghi Meringue recipe—dark chocolate with hazelnuts and white chocolate with freeze-dried strawberries. Enjoy!
Pappare means "to gobble up," in Italian, which is the destiny of this dish (particularly in Tara's house, where her husband, Chris, makes it most Sunday nights). I like it spicy, but the quantity of harissa can easily be reduced. Make the sauce 3 days ahead if you like and keep in the fridge until …
We’ve all heard of Neapolitan ice cream (pink, white and brown). But a Neapolitan pound cake? Now that’s something new! We found the dreamy pink, white, and brown swirled dessert in Sweet: Desserts from London's Ottolenghi, Yotam Ottolenghi and Helen Goh’s sacrament to all things sugar. …
Most from-scratch ottolenghi hummus recipes involve simmering the chickpeas for 1 1/2 to 2 hours. Ottolenghi and Tamimi's are done in 20 to 40 minutes.
This recipe comes from Yotam Ottolenghi's Plenty and, true to Ottolenghi fashion, combines tons of fresh herbs and a variety of textures and flavors, all of which create a colorful and delectable salad. A few thoughts: After making this several times now, I've made a few ingredients …
"Burrata—which means "buttered" in Italian—is one of life's great pleasures. The outside is firm mozzarella, the inside an oozy combination of stracciatella and cream. The combination of the three is unsurprisingly good. Burrata can be paired with all sorts of flavors—citrus fruit or juice, sweet …
One of my greatest idols is Ruth Reichl, a clever writer who delightfully manages to approach food with just the right balance of weightiness and sense of humor, the latter often a rare commodity among “serious” authors. I love Reichl’s recipes, I love her storytelling, and I always benefit from …
You can almost smell the Mediterranean in this salad, with its fresh seafood, herbs, garlic, and sumac. The best way to serve it is as part of a meze selection, with rustic white bread to soak up the juices.
Ottolenghi's Genius Butternut Squash recipe skips a major step without losing any punch. An easy chile yogurt and savory cilantro sauce add flavor and color!
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