Yotam Ottolenghi wants to talk to you
The Israel-born chef’s post-COVID reflections on home cooking, the future of food, and baked pasta
The Israel-born chef’s post-COVID reflections on home cooking, the future of food, and baked pasta
Sure, Yotam Ottolenghi’s new cookbook features hummus and pita on the cover and a recipe for “Creamy, Dreamy Hummus” spread out over four whole pages, but don’t think this book rehashes everything we’ve seen already. The concept for “Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge and Freezer” co-written…
Co-authoring the bestselling “Jerusalem: A Cookbook” in 2012 with business partner Yotam Ottolenghi made Sami Tamimi realize he’d someday do a cookbook of Palestinian food. Tamimi, a Palestinian Arab born in Jerusalem, has been with Ottolenghi, a Jewish Jerusalemite, since the beginning, often working as an executive chef. For this book, he has teamed up…
“One person’s idea of cooking simply is the next person’s culinary nightmare.” This according to Yotam Ottolenghi, the Israeli-born, London-based chef and cookbook author whose vegetable-and-spice-forward recipes — in popular books including “Plenty” and “Jerusalem” — are widely considered to be as delicious as they are complicated. What, then, does Ottolenghi know from cooking simply?…
In British rapper Loyle Carner’s smooth new track, named after Israeli-British chef Yotam Ottolenghi, the chef gets a shoutout. “They ask about the bible I was reading,” Carner raps. “Told them the title was misleading labelled it Jerusalem but really it’s for cooking Middle Eastern.” He was referring to Ottolenghi’s kitchen classic, “Jerusalem,” one of…
In the sun-lit Alenbi restaurant, on Nostrand Avenue in Crown Heights, with its white and black urban chic decor — you can easily mistake the setting and think you’re in Tel Aviv, not Brooklyn. Sunday lunch, we are ready for you. ✨ #lunching #decoration #modern #home A post shared by ALENBI (@alenbikitchen) on Mar 18,…
A new book by Yotam Ottolenghi is cause for celebration. And when the book in question, from the author of such wildly popular cookbooks as “Plenty” and “Jerusalem,” comes out with a tome devoted entirely to dessert, well, it almost feels like we should declare a holiday. Not a national one, mind you, but one…
This is a stunning dessert for a special occasion. It also has a nice element of surprise, as the meringue base is not quite what you might expect: gooey — almost toffeelike — rather than dry and crispy. This is due to the brown sugar in the mix. Combined with the praline cream and fresh…
שמעון נויבערג דערקלערט דעם חילוק צווישן אַלט־ייִדיש און מיטל־ייִדיש און די ביכער, שרײַבערס, לייענערס און דרוקערײַען פֿון יענער תּקופֿה