All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.
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.
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.
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?