Tags » Yotam Ottolenghi

Chickpea Pancakes + Oven-Roasted Tomatoes + Caramelized Onions

I sat on the stoop this morning drinking coffee, catching up on emails, and doing a bit of work. It was chilly – around 50 degrees – but the sun was shining and I was determined to get some rays on my face. 455 more words


Autumnal stuffed zucchini: A piquant but comforting recipe

When it’s zucchini season, you know about it. This can be great, as these culinary-vege/botanical-fruit are lovely. In all honesty, though, toward the end of Zucchini Time I struggle for inspiration. 859 more words



Yesterday, I saw that Selma had posted a delicious looking salad recipe.  I didn’t have a pomegranate, but most other things were sitting in my kitchen, so it just had to be made.  345 more words


Poached eggs with tomato, pepper and saffron

In North Africa, it is called shakshuka - which literally mean mixture in Arabic. Basically, it is eggs poached in a mildly spicy sauce made from slow-cooked leek, bell peppers, garlic and tomatoes, spiced up with saffron, cumin and cayenne.   358 more words


The Edible Atlas

I was delighted to recently be invited to help celebrate my good friend, Mina Holland’s, launch of her first book, The Edible Atlas. When we first met a few years ago she had just signed the contract for it, so it was incredibly exciting to finally have the hard copy in my hands. 134 more words


Roasted Parsnips and Sweet Potatoes with a Caper Vinagrette

We were in a rush to cook something quickly before going Rock’n’Roll dancing and I realised when we got home that I was pretty much one ingredient short on almost all the recipes I wanted to make. 236 more words