Yotam Ottolenghi
Yotam Ottolenghi’s Kid-Friendliest Dinner
This mejadra, a childhood favorite of the chef, is riffable depending on what your kids do (and don’t) like.
A Comforting Lentil Soup That Balances Out Holiday Excess
Extravagant holiday feasts are meant to be indulged in once a year. But as far as Yotam Ottolenghi is concerned, a bowl of soup is forever.
Curried Lentil, Tomato, and Coconut Soup
A creamy, curried soup you can make on a weeknight, no sweat.
Saffron and Honey Madeleines
Unlike traditional madeleines, these have a buttery, cake-like consistency that will keep for days.
A Healthy Pasta Salad You Won't Be Embarrassed to Serve Your Friends
Repeat after us: Pasta salad doesn't need mayo.
Pasta Salad With Spring Vegetables and Tomatoes
Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.
How to Make a Cauliflower Steak That's Truly Next-Level
If there's one person we trust to teach us how to make a cauliflower steak, it's Yotam Ottolenghi.
Cauliflower Steaks and Purée With Walnut-Caper Salsa
You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.
Root Vegetable Zoodle Soup with Bacon and Basil Oil
First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.
One Cook’s 'Exotic' Is Another Cook’s Everyday
One cook’s “exotic” is another cook’s pantry staple. Yotam Ottolenghi, the chef who introduced za’atar and pomegranate molasses to countless kitchens around the world, on not sweating the specialty ingredient.
Yellow Pepper and Corn Salad with Turmeric Dressing
The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.
It's Cake All Day When You're Recipe-Testing for a Dessert Cookbook
As Yotam Ottolenghi and his team cook their way through dessert recipes for his new book, they wonder: How many little cakes can you eat?
Semolina–Lemon Syrup Cakes
Beating the butter and sugar properly (read thoroughly) gives these mini cakes lift, but they will still be moist and marzipan-y in the center.
The Totally Untraditional Dish Your Holiday Table Needs
For Israeli-born Yotam Ottolenghi, Christmas in London definitely took some getting used to. Two decades later he’s come to love the bustle and fuss (and endless meals).
Baked Minty Rice With Feta and Pomegranate Relish
If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.
Mixed Beans with Peanuts, Ginger, and Lime
This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.
Bring on the Herbs: How Yotam Ottolenghi Does Summer Right
After a chilly, stewy London winter (and spring), summer’s bounty shows Yotam Ottolenghi his favorite vegetables in a delicious new light. Bring on the herbs and olive oil!
Yotam Ottolenghi's Vacation-by-the-Sea-Inspired Paella
Yotam Ottolenghi re-creates a dish from the world's most perfect, most impossible to get to Mediterranean restaurant.
Seafood Paella
This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.