About Yotam Ottolenghi

Yotam Ottolenghi

Yotam Ottolenghi is an Israeli-born chef known for his unexpected and enigmatic way with vegetables. He’s the author of three best-selling cookbooks—Ottolenghi: The Cookbook, Plenty, and most recently, Jerusalem— and he also writes a weekly column called The New Vegetarian for the UK’s Guardian newspaper. Ottolenghi lives in London, where he co-owns the four Ottolenghi restaurants and food shops.@ottolenghi

A white baking dish filled with zucchini strata

Zucchini Strata

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All the understated elegance found in every creation from Yotam Ottolenghi yet it calls on simple everyday ingredients.

  • 45 M
  • 1 H, 30 M
  • 8
A baking sheet lined with parchment with 18 walnut rugelach cookies covered with brown sugar ready for the oven

Walnut Rugelach

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We’ve never met a rugelach that we haven’t liked. Although there are some we adore more than others. This falls into the latter category.

  • 1 H
  • 3 H
  • 4
Vegetable tempura of zucchini, beets, carrots, squash on a paper towel on a plate

Seasonal Vegetable Tempura

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We could stare at this staggeringly stunning tempura all day—and eat it all night. Talk about a nifty tactic to get us to eat our veggies.

  • Quick Glance
  • 35 M
  • 35 M
  • 0
Black bowl of green gazpacho, with two ice cubes, drizzle of olive oil

Green Gazpacho

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Though this cool, creamy, don’t-turn-on-the-stove soup is hardly penance, it certainly makes amends for all those burgers and brats. Summer detox, anyone?

  • 25 M
  • 35 M
  • 7