Trend Results : Yotam Ottolenghi

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Rice, Coming Off the Sidelines, Becomes a Centerpiece

Yotam Ottolenghi transforms plain rice into creative, alluring, seasonless vegetarian dishes

Don’t fancy your odds against Ottolenghi | Brief letters

Yotam Ottolenghi | Snow | Mnemonics | Tony Blair | Groundhog Day Anne Summers throws down the olive-oil-mash-in-eight-minutes gauntlet to Yotam Ottolenghi (Letters, 27 February). I had the good fortune to attend an Ottolenghi demonstration in 2010 at Leiths. Show More Summary

What to Cook: Beat the February Blues

Cook away the doldrums: Yotam Ottolenghi has two new salmon recipes, or make lamb and couscous.

Salmon, Two Ways: One Epic, One Everyday

The chef Yotam Ottolenghi begins a new series of columns on how to take favorite ingredients in different directions.

Middle Eastern Millionaire's Shortbread

This is the Middle Eastern Millionaire's Shortbread from Yotam Ottolenghi and Helen Goh's Sweet, and it's incredible. Millionaire's shortbread is traditionally made by layering shortbread, caramel, and chocolate. It's often shockingly sweet, and overly rich - even by dessert standards. Show More Summary

What to Cook: What to Cook This Weekend

Make a festive dish of shredded duck on sautéed scallops, with hollandaise sauce, or feast on some breakfast recipes from Yotam Ottolenghi.

Celebrity Picks: Yotam Ottolenghi's Favorite Reads of 2017

What does this world-renowned chef and cookbook author read when he's not whipping up something delicious? See Yotam's Ottolenghi's top three favorite books of 2017...

Beet and Ginger Cake with Cream Cheese Frosting

Yotam Ottolenghi seems to be everyone’s favorite cookbook author. After meeting him, he became mine, too. (But if I could stay in your top ten, that’d be appreciated.) His previous books focused on the savory side of Middle Eastern cooking,...Show More Summary

Making 'Sweet' meringues with Yotam Ottolenghi and Helen Goh

For all of the sugar artistry, the showiness of elaborate frosting and gorgeous fruit, on display in a pastry kitchen, desserts are mostly about fundamentals. Basic techniques. Basic ingredients. So it shouldn’t really come as a surprise that egg whites feature so prominently in the latest cookbook...

Yotam Ottolenghi on Creating Recipes and His Cookbook ‘Sweet’

For the British chef, author and self-described baking nerd, there is no limit to the number of times you can make a cake in order to get it right.

Inside ‘Sweet,’ Yotam Ottolenghi’s Latest Book

The new dessert cookbook from the London-based chef and co-author Helen Goh He isn’t quite the Ina Garten of cookbook authors, but when London-based chef, former pastry chef, and cafe owner Yotam Ottolenghi publishes a new cookbook, his legion of fans perk up their ears. Show More Summary

Differentials for burying the war dead | Brief letters

Eton cheating | Graham Greene | First world war burials | Armageddon | Yotam Ottolenghi’s ingredients PJ Murphy wonders if the young men of Eton and Winchester who colluded to cheat in examinations are heading for a career in banking (Letters, 1 September). Show More Summary

The Biggest Fall Cookbooks of 2017

Including new books from Modernist Cuisine, Smitten Kitchen, Massimo Bottura, and Yotam Ottolenghi A great book is a welcome solace in a world with so much uncertainty. A great cookbook — which combines carefully crafted language, aShow More Summary

When Yotam Ottolenghi First Fell for Berries

The chef, who grew up among only the figs and pomegranates of the Middle East, now uses berries in “absolute abundance.”

An Ingredient He Can’t Do Without

Tahini, a staple in Yotam Ottolenghi’s kitchen, deserves more attention.

What to Cook: Recipes From the Jet Set

Crisp chicken schnitzel, Yotam Ottolenghi’s latest, no-recipe scallops: Sam has returned from Australia with loads of ideas.

What to Cook: Recipes for a Better Week

Start with two new baking recipes from Yotam Ottolenghi, and move into a crab Newburg or a classic tuna-salad sandwich.

What to Cook: Yotam Ottolenghi!

We’re welcoming the Israeli-born British chef to our pages. He’ll be writing occasionally, and sharing his recipes.

Yotam Ottolenghi: Eat Your Sugar

In his new baking column for The New York Times, the chef and cookbook author revels in the joy of a daily treat.

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