It’s Ottolenghi. Enough said. (Well, okay, we have to say more. Like how everyone who’s tried this swears it’ll forevermore be their simple supper standby.)
A centuries-old trick for preserving (and, we dare say, vastly improving) a glut of fresh ingredients that would otherwise go to waste.
Ottolenghi does it yet again with another inspired melding of ingredients and techniques that upends our notion of what any recipe should and could be.
A classic and nutritious way to get your daily mix of greens—kale, anyone?—that’s based on Greek tradition…complete with a little added oomph.
A handful of cheap ingredients. The exact perfect temperature and timing. And a little patience, please, while spuds are elevated from simple to stellar.
Shatteringly crisp skin. Tender, juicy meat. And pan juices you’re gonna wanna sop up or soak up rather than let a drop go to waste.
Simple works. That’s the lesson behind this subtle, delicate classic encountered on menus throughout Manhattan. And so easy to make at home.
You could, of course, serve couscous plain. But why?! Makes little sense when you can quickly and easily toss in almonds and lemon and tuna and shaved fennel and literally be astounded.
Though not as well known stateside as hummus or baba ghanoush, this Mediterranean classic is equally enticing. Let us introduce you to its subtly smoky and sweetly tangy awesomeness.
The sultry, smoky flavor of ras el hanout permeates this simple supper of eggs in tomato sauce, which takes on more sustenance than usual thanks to late-summer eggplant.