True to Ottolenghi’s style but slimmed down and simplified, this recipe uses smart techniques to coax so much flavor from just a handful of ingredients. As written, the recipe takes 1 hour 30 ...

Here’s an image from a bygone era. A delivery arrives at the door: a paper sack full of small plastic bags and containers, ...

Bring on the herbs and olive oil! When Yotam Ottolenghi, the master of vegetable recipes, wants to cook you dinner, you say yes. Here are the highlights from our 'Plenty More' party at the BA ...

Yotam Ottolenghi’s latest cookbook, Ottolenghi FLAVOUR, has become one of our foodie bibles – and we’ve got three vegetable recipes to share here. Boasting more than 100 recipes, the book is ...

Ready to embrace autumn? These comforting recipes from Ottolenghi’s new book are here to help. In the world of food, nothing creates quite so much of a buzz as a new Ottolenghi cookbook.

We hope you enjoy browsing our brand-new food hub. As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food experience the best it can ...

Trim the leaves at the top of each cauliflower, so that about 5cm of the actual cauliflower is exposed. Cut both cauliflowers into quarters lengthways, making sure the leaves remain attached at ...

Authors, cooks, and advocates of a plant-based lifestyle. One of our favourite cooks, Yotam Ottolenghi, has taught us how to weave our favourite sweet Middle Eastern flavours — such as cinnamon ...

Baba Ganoush is a Middle-Eastern speciality, made of burnt aubergine with garlic, lemon and pomegranate seeds, it's traditionally served as part of a mezze platter. Alternatively cook the ...

I’d argue, though, that America’s recent interest in Middle Eastern flavors has largely been kindled by the cookbooks of London chef Yotam Ottolenghi. His popular, beautifully photographed ...