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The Latest Breaking News from Yotam Ottolenghi

Chill out! 10 tasty summer soups, from iced cucumber to coconut broth

Soup might not seem like an obvious option during the summer, but these light and refreshing recipes make the perfect for lunch whatever the weather

The Guardian - UK

Creamy margaritas and globe-trotting guacs: 22 ways to eat through Australia’s avocado avalanche

Producers are predicting there will be 22 avocados grown for every person in Australia this year. Here’s how to try something new with each one

The Guardian - AU

With pastry, with feta and tomato, with bourbon and lime … 17 delicious ways to make the most of apricots

With growers expecting bumper crops, we round up recipes from Nigel Slater, Yotam Ottolenghi, Thomasina Miers and many, many more

The Guardian - UK

From analysis to the latest developments in health,
read the most diverse news in one place.

Send us your cookery questions for Yotam Ottolenghi

Send your question by Friday 29 July and the answer may appear in a special issue of Saturday magazine

The Guardian - UK

Ixta Belfrage: ‘I want to reclaim the word fusion in cooking’

After the release of her first solo book, the Ottolenghi protégé speaks to Prudence Wade about dreaming up recipes, why ‘Mezcla’ is the perfect way to describe her cooking, and how fusion got lost in translation

The Independent UK

Six ways with frozen peas: from pasta to pesto

Give peas a chance! At less than $4 for 500g, they can be smashed and mashed in any number of ways – or turned into hearty winter soups

The Guardian - AU

Cynthia Shanmugalingam’s ‘Rambutan’ is a deeply personal tribute to Sri Lanka

Hannah Twiggs chats to Cynthia Shanmugalingam about her highly praised debut ‘Rambutan’

The Independent UK

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Six ways with pumpkin: from brunch to brownies

Pumpkins are versatile, long-lasting vegetables – for less than $4 a kilo. Here’s how to use them for every course: soups, desserts, roasts, and more

The Guardian - AU

Six ways with lentils: from vegetarian ragu to speedy dal

Lentils are flexible, nutritional powerhouses – for around 18 cents per serve. Given their dazzling range, how do you pick the perfect pulse for your dish?

The Guardian - AU

Best Middle Eastern cookbooks for delicious and healthy recipes

From lamb kebabs and labneh to falafels and figs, master the art of Middle Eastern cuisine with these cookbooks

Evening Standard

DIY pedicures, sofa picnics – and mango in the bath: 20 cheap lifestyle hacks to try this summer

Experts from Sali Hughes to Yotam Ottolenghi and Gynelle Leon share their ideas for a fun and frugal summer in the kitchen, garden, and even bath ...

The Guardian - UK

Josh Katz: ‘The pandemic told us to live a simpler life... so I did’

The Berber & Q chef tells Prudence Wade about falling in love with vegetables – with some help from his old boss, Yotam Ottolenghi

The Independent UK

How to cook the perfect torta pasqualina – recipe

For Italians, this is the quintessential Easter dish. Easy to make ahead, easy on the eye and perfect for feeding a crowd

The Guardian - UK

‘You can have fun and experiment’: inside the test kitchens where restaurants cook up new dishes

From Michelin-star meals to fast food, chances are your favourite dish was developed in a test kitchen. Meet the chefs who transform ideas into dinner

The Guardian - UK

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Salon

30 recipes big on flavor, low on effort

We love Ottolenghi's food for its comforting appeal, which leans on quality ingredients and achievable techniques

The Guardian - UK

Valentine’s Day recipes with the wow factor – from confit duck to chocolate fondant

Looking for kitchen inspiration to spur romance? Try these swoonworthy recipes from Guardian and Observer food writers

The Guardian - UK

Yotam Ottolenghi on the most important ingredient in any kitchen: diversity

As Covid and Brexit push many restaurants to the brink, the Israel-born chef celebrates the multiculturalism that has made British food great

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