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The Latest Breaking News from Yotam Ottolenghi

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

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

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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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

Salon

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

The Guardian - UK

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