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Yotam Ottolenghi head shot - Bon Appétit

Yotam Ottolenghi

Contributor

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

Recipes

Curried Lentil, Tomato, and Coconut Soup

A creamy, curried soup you can make on a weeknight, no sweat.
Cooking

Yotam Ottolenghi’s Kid-Friendliest Dinner

This mejadra, a childhood favorite of the chef, is riffable depending on what your kids do (and don’t) like.
Recipes

Mejadra

The famous lentil and rice dish is versatile and takes well to a number of grain and bean substitutions. Don’t skimp on the sizzled spiced onions.
Recipes

Creamy Hummus

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.
Recipes

Confit Tandoori Chickpeas

These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.
Recipes

Not-Quite-Bonnie's Rugelach

This version of the flaky holiday pastry is made with a cream cheese dough and filled with quince paste, walnuts, and demerara sugar. It’s simple to make—and perfectly buttery.
Recipes

Spiced Praline Meringues

These meringues are intentionally oversized—just as good hung from the Christmas tree as an ornament as they are to eat—and last for ten days, so, fortunately, their use as both decoration and edible treat are not mutually exclusive options.
Recipes

Soft Gingerbread Tiles

Cookie stamps give these snappy ginger cookies their embossed look and a rum-butter glaze lends a festive, antique finish.
Cooking

A Comforting Lentil Soup That Balances Out Holiday Excess

Extravagant holiday feasts are meant to be indulged in once a year. But as far as Yotam Ottolenghi is concerned, a bowl of soup is forever.
Recipes

Saffron and Honey Madeleines

Unlike traditional madeleines, these have a buttery, cake-like consistency that will keep for days.
Recipes

Pasta Salad with Snap Peas and Tomatoes

Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.
Cooking

A Healthy Pasta Salad You Won't Be Embarrassed to Serve Your Friends

Repeat after us: Pasta salad doesn't need mayo.
Recipes

Pasta Salad With Spring Vegetables and Tomatoes

Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.
Cooking

How to Make a Cauliflower Steak That's Truly Next-Level

If there's one person we trust to teach us how to make a cauliflower steak, it's Yotam Ottolenghi.
Recipes

Cauliflower Steaks and Purée With Walnut-Caper Salsa

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.
Recipes

Root Vegetable Zoodle Soup With Bacon and Basil Oil

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.
Recipes

Root Vegetable Zoodle Soup with Bacon and Basil Oil

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.
Recipes

Yellow Pepper and Corn Salad With Turmeric Dressing

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.
Culture

One Cook’s 'Exotic' Is Another Cook’s Everyday

One cook’s “exotic” is another cook’s pantry staple. Yotam Ottolenghi, the chef who introduced za’atar and pomegranate molasses to countless kitchens around the world, on not sweating the specialty ingredient.
Recipes

Yellow Pepper and Corn Salad with Turmeric Dressing

The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.
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