Yotam Ottolenghi
From '30-Minute Meals' to the Instant Pot: Why Modern Cooking Is Obsessed with Time
Whether a recipe takes 15 minutes, 30 minutes, or six hours, time in our hyperactive society is never unpolitical.
23 Winter Salads So You Can Eat a Vegetable For Once
Your body needs something green and fibrous, or things are gonna start getting weird.
Flourless Coconut and Chocolate Cake Recipe
Buttery, decadent, and gluten-free, this perfect cake recipe has everything you want in a dessert. You won't even miss the flour.
How Yotam Ottolenghi Found His Sweet Tooth
The British-Israeli chef best known for vegetables has just released a baking book. 'Sweet' contains over 100 cake and dessert recipes, with not a roasted aubergine in sight.
This Book Celebrates Comfort Food in All Its Forms
Deviled eggs, Marmite spaghetti, cake. In Mamma: Reflections on the Food That Makes Us, London food writer Mina Holland champions the dishes your mum used to make and the joy of a humble home-cooked meal.
Make This Endive Salad and Eat Like Ottolenghi All Summer
The chef and food writer was kind enough to share the recipe for the radish, red endive, and apple salad he created on a recent visit to the MUNCHIES Garden.
This Is Your Last Chance to Eat Salad This Year
We know you're about to be buried face-deep in candies and bûche de Noël, so take a moment to remember your vegetables with this salad from Yotam Ottolenghi.
This Ukrainian Cookbook Is Part Family History, Part Dumpling Heaven
“Cookbooks don’t have to be about recipes from a chef,” says Olia Hercules, author of Mamushka: Recipes from Ukraine & Beyond. “I like recipes because of the stories they might tell about a culture and all these things our grandmothers used to make.”
King Trumpet Mushroom Parcels with Greens and Grilled Rutabaga Recipe
These mushroom parcels are adapted from a recipe by Yotam Ottolenghi. They're fun and elegant as a middle course with a slice of sheep’s milk ricotta, or you can serve as a main course with polenta or farro, cooked greens, and grilled rutabaga.
Dirty Work: Yotam Ottolenghi and Ramael Scully Veg Out
London-based chefs Yotam Ottolenghi and Ramael Scully of NOPI dropped by the MUNCHIES garden to make some salad, geek out over ground cherries, and throw shade at American cinnamon.