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).

But we also love Ottolenghi’s food for its comforting, homemade appeal, leaning on quality ingredients and achievable techniques to make the recipes sing. His sixth and most recent cookbook, Ottolenghi SIMPLE, is an ode to all things laid-back; it embraces the beauty and ease of the weeknight dinner, the low-key brunch, and the one-pot or sheet-pan wonder. The 130 recipes in SIMPLE all have one or more of the following qualities:

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* This article was originally published here

The Squash-Roasting Step Ottolenghi Always Skips
The Squash-Roasting Step Ottolenghi Always Skips
The Squash-Roasting Step Ottolenghi Always Skips

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.


How many times have our recipes asked us to peel, halve, seed, hold our breath, and cube a butternut squash, as if the stiff hourglass were as easy to slide a knife through as a block of tofu (and we were all in a peak state to cube-ify at the end of a long day)?

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* This article was originally published here

Food52
16 Ottolenghi Recipes That Make Our Lives a Little Simpler (& a Lot Tastier)

16 Ottolenghi Recipes That Make Our Lives a Little Simpler (& a Lot Tastier)

It’s no surprise we’re big fans of Yottam Ottolenghi. We love his recipes for their brightness, freshness, and complex, multi-layered flavors—usually achieved by combining various fresh herbs, toasty, nutty spice blends, and dynamic, umami-rich ingredients (hello, pomegranate molasses and black garlic).

How to Navigate Ottolenghi's Suite of Books

How to Navigate Ottolenghi’s Suite of Books
by Sarah Jampel

Our Cookbook Club Can't Get Enough of Ottolenghi

Our Cookbook Club Can’t Get Enough of Ottolenghi
by Kate Hill

But we also love Ottolenghi’s food for its familiar, homey appeal, as it relies on quality ingredients and achievable techniques to prepare. His sixth cookbook, Ottolenghi SIMPLE, just came out last week, and it’s an ode to all things easy; it embraces the beauty and ease of the weeknight dinner, the low-key brunch, and the one-pot or sheet-pan wonder. The 130 recipes in SIMPLE all have one or more of the following qualities:

Read More >>

Food52
A Simple, Make-Ahead Menu from Ottolenghi’s Latest Cookbook

A Simple, Make-Ahead Menu from Ottolenghi’s Latest Cookbook

In celebration of Ottolenghi Simple—the latest from the best-selling cookbook author and New York Times contributor—we’ve partnered with Ten Speed Press to bring you the dinner party menu of your dreams.

Ever since my friend Sara gifted me my first Ottolenghi cookbook, I’ve eagerly awaited each new release, returning to them again and again once they’ve found their home on my bookshelf. The celebrated London chef’s recipes are reliably appealing, incorporating fresh flavors and ingredients that are just different enough from my typical repertoire that they feel exciting to tackle. But the real reason I keep coming back is because they’re easy to execute, whether I’m following a recipe to a T or just using the pretty pictures and flavor combinations as inspiration.

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