Blackened Chicken with Caramel and Clementine Dressing
After you've enjoyed this charred chicken, use the bright citrusy condiment on salads, salmon or tofu.
Turmeric Fried Eggs with Tamarind Dressing
Spice up your morning breakfast with this vibrant recipe.
3 Middle Eastern-Inspired Recipes From The Ottolenghi Test Kitchen
Straight from the Ottolenghi Test Kitchen, these Middle Eastern-inspired recipes will show you how to get creative with pantry staples.
Charred Zucchini With Warm Yogurt And Saffron Butter
Try this Charred Zucchini With Warm Yogurt And Saffron Butter recipe from the new cookbook, Ottolenghi Test Kitchen: Shelf Love. This recipe is inspired by kousa b’laban, a Levantine dish of stuffed baby zucchini cooked in yogurt. In this simplified version the yogurt sauce and broiled zucchini…
Berry Platter With Sheep Milk Labneh & Orange Oil
This display of the season’s best can double up as a light dessert or as a brunch centerpiece.
Stuffed Eggplant In Curry & Coconut Dal
Serve with curry-crusted rutabaga steaks and some rice.
Roasted & Pickled Celery Root With Sweet Chile Dressing
Good news: You can make the dressing a day ahead!
3 Vegetarian Recipes From Yotam Ottolenghi’s Brand New Cookbook
Featuring stunning photography and more than 100 vegetarian recipes, this is a must-have for your cookbook library.
3 Must-Try Palestinian Recipes From The New Cookbook, Falastin
Authors Sami Tamimi and Tara Wigley explore the country’s ancient cuisine.
Ottolenghi’s Mont Blanc Tarts
Try this recipe for Mont Blanc tarts from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts From London’s Ottolenghi. Named after the snowy mountain they resemble, Mont Blanc tarts — with their white meringue, whipped cream and tan-colored chestnut purée can often taste more fabulous than they look, with all…
Ottolenghi’s Chocolate, Banana And Pecan Cookies
Try this recipe for Chocolate, Banana And Pecan Cookies from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts from London’s Ottolenghi. The secret here is to slightly underbake the cookies, which keeps them soft and fudgy. It’s for this reason that they’ve never become a feature in the shops, particularly in the…
Ottolenghi’s Cinnamon Pavlova, Praline Cream And Fresh Figs
Try this recipe for a Cinnamon Pavlova, Praline Cream and Fresh Figs from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts From London’s Ottolenghi. 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…
Red Pepper & Baked Egg Galettes Recipe
Individual pastries from chef Yotam Ottolenghi.
Avocado, Quinoa & Fava Bean Salad Recipe
A hearty salad.
Marinated Buffalo Mozzarella & Tomato Salad Recipe
A simple starter.