All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.
- 45 M
- 1 H, 30 M
- 10
About 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
Walnut Rugelach
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
Seasonal Vegetable Tempura
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
Green Gazpacho
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