Yotam Ottolenghi, thank you for this recipe! I have several of his cookbooks, and I think this is my favourite recipe out of all of them. 356 more words
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One of the things I loved in Israel was the freshly squeezed pomegranate juice which was amazingly sharp and sweet at the same time. This dish carries the pomegranate seeds perfectly and is delicate, fragrant, citrus and yet smooth. 253 more words
Any cookbook bearing Yotam Ottolenghi’s name has wings. They fly out of bookstores.
The latest is the much anticipated Nopi (Appetite by Random House) but Ottolenghi is quick to share credit with co-author Ramael Scully. 2,730 more words
I’m not sure when or why it was that Hummus (like it or not, I have to use that spelling. Strange, how attached one becomes to particular roman alphabet spellings of words for which any such specificity is surely open to interpretation) became a byword for middle-classness in British culture. 665 more words