Yotam Ottolenghi—the beloved chef who has captured the hearts of homecooks looking for inspiration and great-tasting cooking—is back. In Ottolenghi Comfort, he brings his inspiring, flavour-forward cooking to comfort dishes.

With game-changing low-lift recipes as well as recipes to spend an afternoon on, Ottolenghi Comfort presents creative dishes that are comfortable to both cook and eat. In more than 100 recipes, Ottolenghi—and co-authors Helen Goh, Verena Lochmuller, and Tara Wigley—bring together childhood memories and travels around the world, celebrating food and friends and the connections they build together, ones to pass on from generation to generation.

For Ottolenghi, a bowl of pasta becomes Caramelized Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and potatoes are transformed into Garlicky Aligot Potato with Leeks & Thyme. In Comfort, he tackles everything from crepes to hummus; lamb meatloaf to quick ramen; savory rugelah to chocolate mousse.

This is a book filled with meals that are easy and exciting, familiar and fresh, new and nostalgic, revelatory yet reassuring.

Puttanesca-style sheet pan salmon

If you make the tomato anchovy oil a day ahead here, you can then delight in the fact that a midweek supper can be on the table within 20 minutes. The fuss-free cooking method—all hail the sheet pan!—plus the dialed-up flavors—all hail puttanesca!—makes such a winning combination.

7 oz/200g haricots verts, trimmed

7 green onions, cut crosswise into thirds (2½ oz/75g)

7 oz/200g mixed cherry tomatoes, halved

6 salmon fillets, skin on (about 1 lb 9 oz/720g)

salt and black pepper

Tomato anchovy oil

1⁄3 cup/80ml olive oil

8 anchovies, finely chopped

2½ tbsp tomato paste

1 tsp chile flakes

2 tsp coriander seeds, lightly bashed in a mortar

8 garlic cloves, very thinly sliced

2 preserved lemons, flesh and seeds discarded, skin finely chopped (2 tbsp/20g)

2 tsp maple syrup

Sauce

½ cup/60g pitted Kalamata olives, halved

½ cup/60g capers, roughly chopped

1 preserved lemon, flesh and seeds discarded, skin thinly sliced (1 tbsp/10g)

½ cup/10g basil leaves, roughly chopped

½ cup/10g parsley leaves, roughly chopped

2 tbsp olive oil

2 tsp lemon juice

First make the tomato anchovy oil. Put the oil, anchovies, and tomato paste into a small sauté pan and place on medium heat. Once the mixture starts to simmer, cook for 5 minutes, stirring from time to time. Add the chile flakes and coriander seeds and cook for 1 minute, until fragrant. Remove from the heat and add the garlic, preserved lemon, and maple syrup. Stir to combine, then set aside to cool.

Preheat the oven to 450°F.

Place the beans, green onions, and tomatoes on a large, parchment- lined baking sheet. Drizzle with 3 tablespoons of the tomato anchovy oil, along with ¼ teaspoon of salt and a good grind of pepper. Toss to combine and place in the oven for 12–13 minutes, until the beans and tomatoes are starting to soften and taking on a little color.

Meanwhile, arrange the salmon fillets on a plate and, using a spoon, drizzle the remaining tomato anchovy oil (as well as all the solids) evenly over the fillets. Once the beans and tomatoes have had their time in the oven, nestle the salmon fillets among them and bake for 8 minutes. Set aside for 5 minutes, out of the oven, to rest.

While the salmon is baking, mix all the ingredients for the sauce in a small bowl and season with a good grind of pepper. Spoon half the sauce over the salmon and serve the fish warm (or at room temperature, which works just as well), with the rest of the sauce in a bowl on the side.

Excerpted from Ottolenghi Comfort by Yotam Ottolenghi. Copyright © 2024 by Yotam Ottolenghi, Helen Goh, Verena Lochmuller, and Tara Wigley. Photographs by Jonathan Lovekin. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.