Baked Blue Cheesecake with Pickled Beets and Honey is among the recipes in NOPI: The Cookbook by chefs Yotam Ottolenghi and Ramael Scully
Falastin, Sami Tamimi’s new cookbook, celebrates the beauty and diversity of Palestinian cuisine.
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
This one-tray bake celebrates plums in all their red glory, as they slowly break down into a sweet-sour sauce for sausages and potatoes. Use any kind of sausage you like here: duck or chicken would work well, as would vegetarian ones
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
This feast of spicy koftas, broccoli with anchovies and carrot mash, topped off by yoghurt and honey cheescake, is dedicated to mothers everywhere
Baked Blue Cheesecake with Pickled Beets and Honey is among the recipes in NOPI: The Cookbook by chefs Yotam Ottolenghi and Ramael Scully
A round-up of Ottolenghi's ultimate recipes, spanning creamy hummus and vegetarian sides, easy one-pot chicken and creative desserts.
Yotam Ottolenghi's caramelized garlic tart is a delicious combination of a flaky pastry, goat cheese and caramelized garlic cloves.
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
Yotam Ottolenghi's Flourless Coconut Cake ~ this super moist, super decadent pound cake is completely grain free and a must try, even if you aren't on a gluten free diet.
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
When I ask fellow cooks about their favorite cookbooks of the last several years, there is one name that invariably comes up: Ottolenghi. Yotam Ottolenghi’s brand of Mediterranean, vegetable-forward cooking gained followers and fans at his London delis and restaurants, but it found an even wider and more avid audience through his books. What makes Ottolenghi so special?
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
Here I’ve replaced the traditional sausage “toads” with hearty root vegetables. I love that this dish ticks the “five-a-day” box, but if need be use either celeriac or swede, rather than both. Whatever vegetables you end up using (parsnips and carrots also work well), just keep the total net weight the same as listed here
It might seem a bit much to roast grapes for a so-called “easy” salad, but in reality that only involves putting them on a tray and into the oven. You can roast them ahead of time, too: at room temperature, these little sweet flavour bombs will keep for a day, ready and waiting to take on the acidity of the dressing
Make the most of this vibrant green leaf with an inbuilt wow factor
Tahini is a paste made from sesame seeds that is used in both sweet and savory dishes. Tahini smells very similar to peanut butter so when I saw this recipe for tahini cookies in Yotam Ottolenghi's cookbook, Jerusalem, I knew I'd have to try them. I would describe these cookies as a cross between a shortbread cookie and a peanut butter cookie. They certainly have the texture of a shortbread cookie, but the mild flavor of a peanut butter cookie. I enjoyed these cookies because they weren't too sweet and had a pleasant mild flavor. I would have preferred just a touch more tahini because the flavor was quite subtle, but otherwise I really enjoyed these. Definitely a fun cookie to make if you have extra tahini on hand! Tahini Cookies Adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi Makes 30-35 cookies 2/3 cup sugar 2/3 cup butter, at room temperature a very full 1/2 cup tahini paste 1/2 teaspoon vanilla extract 5 tablespoons heavy cream 2 cups plus 1-1/2 tablespoon all purpose flour ground cinnamon, optional* extra sugar, optional* Note: These cookies do benefit from a sprinkling of sugar or cinnamon/sugar prior to baking. Preheat the oven to 400F. Place the sugar and butter in a stand mixer fitted with the beater attachment and beat on medium speed for 1 minute, until just combined but no aerated much. With the machine running, add the tahini, vanilla, and cream, then add the flour and beat for about 1 minute, until the dough comes together. Transfer to a work surface and knead until smooth. Pinch off 2/3 oz/20g of the dough and roll into a ball between your palms. Use the back of a fork to push down lightly on top of the ball so that it flattens just slightly and takes on the marks from the tines. Place on a baking sheet lined with parchment paper. Continue with the rest of the dough, spacing the cookies 1-1/4 inches apart. Sprinkle a little cinnamon and/or sugar, or both, on each cookie and then bake for about 10 minutes, or until golden (you have to watch them closely as the bottoms will brown very quickly). Transfer to a wire rack to cool before serving. They will keep in a sealed container for up to 10 days. Theme: Nuts and Seeds
Chef Yotam Ottolenghi made the world love vegetables... and then he made us lunch.
Chicken Marbella was born in 1977 in Manhattan’s Upper West Side. Chef Yotam Ottolenghi modernizes the dish with a Middle Eastern twist.
The longer you leave chicken to cook, the deeper and more intense its flavour will be
Whip up the World's Best Chocolate Cake
Delicious roast chicken thighs recipe with wonderful Middle Eastern flavors. An excellent dinner party recipe that can be prepped ahead of time and is worthy of a special occasion.
Celeriac is one of the most versatile of all our winter veg, so get grating, roasting or mashing it now
Try this recipe for Mont Blanc tarts from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts From London’s Ottolenghi. Named after the snowy mountain they resemble, Mont Blanc tarts — with their white meringue, whipped cream and tan-colored chestnut purée can often taste more fabulous than they look, with all that beige and white. It was a […]
Flavoured butters are a clever way to use up those odd ends of jars that have been camping out in the fridge for a little too long. Spread them on toast, dollop on top of a piece of grilled fish or meat, elevate your eggs and soldiers, fill your croissants … The opportunities are endless!
Make over a prawn cocktail with a crispy twist, swap coronation chicken for chickpeas or recreate a famous lolly with these updated dishes
Iranian dried sour plums, known as aloo bukhara, are like nature’s candy; they are beautifully orange, sweet, sour and hard to resist. You can find them in most Middle Eastern supermarkets, but if you can’t get your hands on any, then use dried apricots or sour cherries instead. This is a celebration dish, perfect for sharing and well worth the effort
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
From gumbo and po’ boys to jambalaya and crawfish, New Orleans opened my eyes in more ways than one
A mild and buttery squash curry, a richly spiced fish dish with lime salsa and my take on korma made with tofu and cauliflower
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
There's nothing posh about brunch. It's a damned good excuse to hang out with friends at the weekend
Cheddar is added to what is otherwise a straightforward Greek pie, because it ties everything together nicely, but feel free to use another cheese, if you prefer
Yotam Ottolenghi shares his recipe for the iconic Moroccan dish, pastilla.
Delicious roast chicken thighs recipe with wonderful Middle Eastern flavors. An excellent dinner party recipe that can be prepped ahead of time and is worthy of a special occasion.
Whether it's a firm, baked custard or a pourable sauce to adorn a pudding or cake, there are a few simple rules to follow
Up your game by serving it on aromatic cinnamon and ginger oil, or with roast garlic and mushrooms, or even under marinated grilled quail skewers
Falastin, Sami Tamimi’s new cookbook, celebrates the beauty and diversity of Palestinian cuisine.
The shawarma marinade also works very well with a leg of lamb. Instead of making zhoug you can use a commercial savoury chilli sauce such as sriracha.
