Yotam Ottolenghi, New York Times

Articles from the author

Recipe of the day: Yesterday’s bread, today’s fatteh

Discover infinite layers of yummy goodness in this Middle Eastern dish

Chickpea and herb fatteh, in New York, Dec. 24, 2019. A recipe saves leftover pita bread from going to waste by layering it amid chickpeas, tahini, herbs and chile oil. (Andrew Scrivani/The New York Times)

Recipe: How to achieve harmony with eggplant

A good moussaka has all the qualities that allow eggplant to shine

An eggplant, lamb and yogurt casserole in New York, April 2019. When an eggplant dish is bad, it’s enough to put you off eggplant forever. But when it’s good, it’s heaven. Yotam Ottolenghi’s new recipe promises celestial results. Food styled by Iah Pinkney. (Andrew Scrivani/The New York Times)

Recipe: Bake yourself a savoury pie

How to make a Fish Pie with a Sourdough Crust

NYT

Recipe: Sweet spiced mushroom and apricot pilaf

Humble rice, elevated and celebrated, turns into the star of the show

Sweet Spiced Mushroom and Rice Pilaf, in New York, on Nov. 12, 2019. To elevate rice to the center of the holiday table, Yotam Ottolenghi bakes it in fragrant stock, with mixed mushrooms. (Andrew Scrivani/The New York Times)

Recipe: A festive cake with a big reveal

The sponge lemon cake is like a ray of sunshine during the holidays

Lemon-maple butter is drizzled onto Yotam Ottolenghi’s upside-down lemon sponge cake, still warm from the oven, in New York, Dec. 8, 2019. Wrapping a cake with parchment paper and foil before it gets its long, slow bake ensures not only the “ta-da!” element once it’s revealed, but also the retention of flavor and moisture within the cake when it’s served. (Andrew Scrivani/The New York Times)

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