How do you put together a colorful plate of food? Here is a simple solution: start with the most vibrant ingredients you can find and treat…
You won’t think there are easy recipes using simply a handful of ingredients in Ottolenghi’s latest cookbook NOPI, but there are. When you get the best…
Some recipes claim to be easy to make. Others claim to be quick. This recipe is neither. The ingredient list may look long for a bean…
Fresh figs are available in the summer, but just for a brief few weeks. When I see them in the market, I can’t resist getting a…
This is the start of restaurant week in New York city. It’s a great opportunity to explore the diverse offering of international cuisines and to meet…
The title of a summer entry, in Nigel Slater’s Notes From the Larder, A Kitchen Diary with Recipes, “sorting the wheat,” grabbed my attention and interest.…
Raw vegetable slaw is not something I gravitate to. Maybe I’m not a big fan of cabbage that makes up the majority of slaw salads. When…
The diversity and profusion of summer fruits make it hard to decide which kind of fruits to pick for this week’s theme dish at IHCC. A…
This is fattoush without the fatteh, the Arabic word for shards of toasted pita bread, which give this salad its name. I substituted pita chips…
This salad, from Ottolenghi’s newest cookbook NOPI, brings a lot of goodness to the table. First, a huge serving of red quinoa provides a dose of…
Food dressed in black! There is nothing new about them. Forbidden or black rice is one of the ancient varieties. Then there are black beans, black…
This is what I came up with for a light fare for Christmas lunch. Fancy. Healthful. One-dish wonder. Don’t come across that many lobster dishes…
Nature does nothing in vain It seems like a fraud to be presenting a dish like this, a tomato salad with red onion and basil. It…
You are in for a treat with this beet salad, even if beets are not your favorite food. I used golden beets because that what I…
A healthful salad of kohlrabi, cabbage and sour cherries The trip to the farmers’ market in the early morning on the weekends is invigorating and…
Mise en place or putting in place, as in set up, is not something I do regularly. In my home kitchen, I loosely organize the ingredients…
“The theme of today’s yoga practice is: Get quiet, live loud,” proclaimed the yoga teacher A. Yes, there is always a theme that is…
The beauty of this salad is with the key ingredients: watercress, quail eggs, ricotta and seeds. When watercress is available, I like making this salad…
Ottolenghi characterized this salad as one that would make a real statement at the start of a meal. I can’t agree more. I served this…
I’ve always been a fan of cauliflower since childhood. Over the years, I’ve found recipes to dress up this plain vegetable or transform it into something…
Grill/ Levain bread/ Salad/ Savory/ sourdough/ Tartine/ Vegetable/ Yotam Ottolenghi
Zucchini and Fennel with Saffron Crumbs
Grilled vegetables with saffron crumbs Zucchini and fennel may not appeal to everyone. They don’t make the list of your favorite everyday vegetables. But if…
I made this salad with soup and bread for dinner. A few hours later, I found my husband putting together and enjoying a…