Yotam Ottolenghi

Puttanesca-style sheet pan salmon
Puttanesca-style sheet pan salmon

Puttanesca-style sheet pan salmon Excerpted from Ottolenghi Comfort by Yotam Ottolenghi. Copyright © 2024 by Yotam Ottolenghi, Helen Goh, Verena Lochmuller, and Tara Wigley. Photographs by Jonathan Lovekin.

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.

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.

Ottolenghi Comfort: A Cookbook by Yotam Ottolenghi is available at Amazon.com, Amazon.co.uk and Indigo.ca.  

 

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Sweet Potato Shakshuka with Sriracha butter and pickled onions
Sweet Potato Shakshuka with Sriracha butter and pickled onions

Sweet Potato Shakshuka with Sriracha butter and pickled onions, excerpted from Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi and Noor Murad. Copyright © 2021 Yotam Ottolenghi and Noor Murad. Photography by Elena Heatherwick. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ottolenghi Test Kitchen: Shelf Love RECIPES TO UNLOCK THE SECRETS OF YOUR PANTRY, FRIDGE, AND FREEZER: A COOKBOOK By NOOR MURAD and YOTAM OTTOLENGHI

Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss. With fit-for-real-life chapters like “The Freezer Is Your Friend,” “That One Shelf in the Back of Your Pantry,” and “Who Does the Dishes?” (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.

All the signature Ottolenghi touches fans love are here–big flavours, veggie-forward appeal, diverse influences–but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you’ve got to hand–that last can of chickpeas or bag of frozen peas–without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za’atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.

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Book Review: Soup for Syria

Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world. Contributors include: Yotam Ottolenghi, Sami Tamimi, Anthony Bourdain, Mark Bittman, Alice Waters, Paula Wolfert, Claudia Roden, Sally Butcher, Ana Sortun, Greg Malouf, Aglaia Kremenzi, Joe Barza, Carolyn Kumpe, Wendy Rahamut, and many others.

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The best thing I ate this month – April 2015

How do you elevate sweet potatoes from a homely supporting role to a empyrean star-making turn? Yotam Ottolenghi. He is one of the world’s most beloved culinary talents with a wholly original approach to vegetarian cooking. With his Jerusalem cookbook to guide me during my last dinner party, I attempted his recipe of Roasted Sweet Potatoes and Fresh Figs. This is a simple dish (sweet potatoes, green onions, figs and balsamic reduction) yet it duped my taste buds. The figs were sweet, moist and ripe. The balsamic reduction was very effective, both for the look and for rounding up the flavours. The unusual combination of fresh fruit and roasted vegetables was delicious and left me wanting more. And it was by far the best thing I ate this month.