Tag: Ottolenghis

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Aligot, khachapuri and spätzle: Yotam Ottolenghi’s super-cheesy recipes

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Blue Monday may or may not be the most gloomy day of the year, but it’s a good idea to have some pre-emptive preparations in place either way. For me, that always takes the form of food and its unfailing ability to co...

Charred prawns and nutty pasta: Yotam Ottolenghi’s five-ingredient recipes

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The task of cooking a dish that features just five ingredients is both a challenge and an opportunity for me. A challenge for obvious reasons – I’ve been known to reach for the herbs and spices, after all – and an opp...

A hearty start to the year: Yotam Ottolenghi’s recipes for brothy winter soups

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There are not many certainties in life, but one thing I do know is that any recipe column published on 1 January is going to be full of ideas for soups and broths. We all want dishes that sustain and nurture on day on...

From baked rice to braised cod: Yotam Ottolenghi’s one-pan recipes

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One-pot or one-pan cooking is great for all sorts of reasons. Not only does it save on the washing-up, but it also leads to really tasty dishes, because all the different flavours have the time to come together and re...

Yotam Ottolenghi’s recipes for alternative Christmas vegetable sides

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T-minus two weeks! But not too late in the day to suggest a few new sides for your Christmas table, I trust? I know I say that every year, but if Mariah Carey gets to sing from the same December hymn sheet, I’m going ...

Potted duck, cracked roasties and croissant cookies: Yotam Ottolenghi’s party recipes

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And so begins the party season. When I’m throwing a party, I want most of my food prepped and ready: no one comes to watch the host be a slave to the kitchen all night, after all. At the same time, I also like to have...

Yotam Ottolenghi’s recipes for Christmas snacks and nibbles

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There’s only one month to go now, until lots of us get around lots of tables to share lots of food. My plan this Christmas is to make up for how little travel has been possible with a feast of flavours from around the...

From roast aubergine to cheesy gratin: Yotam Ottolenghi’s recipes for crisps

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We love crisps in the UK – in fact, we got through about 162,900 tons in the 52 weeks ending March 2021, which is a lot of lockdown crunching. Crisps make a great snack, of course (I’m a ready-salted guy, incidentally...

From poached hake to a beetroot cocktail: Yotam Ottolenghi’s recipes for egg whites

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Our perception of egg whites has changed. They used to be mainly associated with meringues or other light, airy desserts, after making mayonnaise, say, that had left them redundant. These days, however, they’re regard...

From gummy worms to snickerdoodles: Yotam Ottolenghi’s Halloween recipes

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For anyone doing the sweet-sweep rounds next weekend, Halloween can feel more like trick and treat, rather than trick or treat. No sooner have our kids been plied with sweets than we try to trick them out of eating th...

Eggs, tomatoes, feta and fruit: Yotam Ottolenghi’s brunch recipes

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Eggs, tomatoes, bread, feta, maple syrup, fresh fruit, lemons, my kids, my friends … and coffee. If I were to come up with a top 10 of “things I love”, it would pretty much read like that (note to my children and frie...

Vegetable lasagne, butter noodles and spicy stuffed shells: Yotam Ottolenghi’s pasta recipes

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I feel slightly sheepish running three pasta recipes when we are all still waist-deep in Rachel Roddy’s very wonderful An A-Z of Pasta, published this summer. That said, as the title of her new book implies, pasta is ...

Crab rice noodles, baked polenta and spiced lentil pancakes: Yotam Ottolenghi’s gluten-free mains – recipes

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The increased interest in gluten-free recipes garners strong opinions. On the one hand, coeliacs can find the confusion between them and those who have chosen a gluten-free diet frustrating (and possibly dangerous). T...

Grilled hispi, Turkish cauliflower and coconut kale: Yotam Ottolenghi’s brassica recipes

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September’s a month that always feels a bit like a new term, whether or not you’re packing the kids back to school. Memories of school carry, for many, the not-always-sweet smell of overcooked cabbage, but that can be...

Chicken puffs, spiced mushroom orzo and peanut brittle: Yotam Ottolenghi’s back-to-work snacks – recipes

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It’s that back-to-school/back-to-work weekend, when the gears suddenly shift, especially for those who are returning to the office for the first time in ages. It can all be a bit of a bump, this great return, but it’s...

From Turkish lamb to corn dogs: Yotam Ottolenghi’s recipes for holiday food

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The thing about holiday food and drink is that it’s best consumed on holiday. For all the joy of, say, apple tea, limoncello and Greek salad, they all make most sense when enjoyed in Turkey, Italy or Greece. Since mos...

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