In this exceptional main dish from Ottolenghi’s new cookbook, ‘NOPI,’ broiled fish rests in a vibrant pool of arugula and parsley vichyssoise.
This vegetarian entrée from “Jerusalem” author Yotam Ottolenghi isn’t the obvious choice for Rosh Hashanah dinner, but it turns out to be as satisfying as it is unusual.
Honey-Roasted Carrots with Tahini Yogurt, from London’s superstar chef and cookbook author Yotam Ottolenghi, help usher in a sweet new year.
Seasonal fruit and a gorgeous autumnal palette make this salad, from acclaimed chef and cookbook author Yotam Ottolenghi, a standout on a Rosh Hashanah table.
Jerusalem chef Yotam Ottolenghi shows how to fry chicken schnitzel, with paper-caper mayonnaise.