London-based chef, cookbook author and recipe writer whose vegetable-centred cooking brings Middle Eastern and Mediterranean flavours to home kitchens.
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Yotam shared a guide to cooking dried beans, plus a creamy tinned butter bean supper with baharat butter mushrooms. It is a useful glimpse of how he balances patient weekend cooking with busy weeknights.
ottolenghi.substack.comRead How to cook beansThe newsletter paired coconut-braised greens, developed by colleague Mary San Pablo, with short ribs braised in harissa and red wine. Yotam also wrote about the large green pot he reaches for most.
ottolenghi.substack.comRead the braising newsletterYotam and the team celebrated their 100th Saturday newsletter with three aubergine recipes, including a pickled salad and fried slices with zhoug and date molasses.
ottolenghi.substack.comRead Long live the aubergine!Ten Speed Press published the American edition of Simple Too. The collection offers 135 recipes built around quick cooking, one-pot meals or preparing ahead.
penguinrandomhouse.comExplore the US editionThe new George Street restaurant brings the group to Scotland. Executive chef Neil Campbell shaped a menu using Scottish produce, including langoustines and crowdie cheese.
wallpaper.comSee inside Ottolenghi EdinburghRecipes, kitchen notes and new projects, straight from Yotam and the team.
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