Yotam Ottolenghi was raised in Jerusalem by a German Jewish mother and Italian father who loved to take their "greedy little boy" (as he recently described himself on the Tinfoil Swans podcast ) out to restaurants and markets to explore the multitude of foods available in the very international city. As a wildly popular chef, restaurateur, columnist, and cookbook author, Ottolenghi uses all of these influences to create lavishly delicious and completely achievable dishes that maximize the power of herbs, spices, acid, and dairy to celebrate the bounty of the season — or even liven up fusty standards. We have his recipes for a beet dip, chickpea stew, ricotta crêpes, and plenty more of your soon-to-be favorites.
Charred Corn Salad with Mint, Parsley, and Cilantro
If need be, you can sub in brown rice for Camargue red, but it's worth checking your local specialty store (or online) for this particular grain from Southern France. It melds particularly well with the quinoa, onion, apricots, pistachios, scallions, garlic, arugula, and orange juice that give this salad its sweet, zesty pop.
Paying homage to his Middle Eastern background, Ottolenghi turns to rosewater and honey, marrying them with sweet cheese, cinnamon, allspice, and walnuts for an utterly unforgettable brunch flourish. Take it over the top with a scatter of edible dried rose petals.
Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
Baked beets bring vibrant color to Ottolenghi's luscious puree of yogurt, garlic, chiles, maple syrup, and fragrant za'atar. Scatter it with chopped hazelnuts, thinly sliced scallions, and crumbles of goat cheese, and serve with warmed bread for a ker-pow party dip or your new favorite at-home appetizer.
Don't fear the fritter! These pancake-like patties are made from a blend of simmered cauliflower and flour, plenty of warm spices, a little egg to bind them, and then a quick dip in a shimmer of oil. A lime-boosted yogurt dip maximizes the flavorful fun.
Whether you're cutting down on meat or simply seeking your next batchable favorite, this distinctively spiced and carrot-sweetened stew is your everyday answer. Cool, mint-infused yogurt served on the side brings an extra dollop of bliss.
Ottolenghi loves to surprise and delight and takes particular delight in updating British staples. Here, he casts his net on fish cakes, packing them with plenty of herbs, polenta, cod, and potatoes, and serving them with a tomato sauce spiked with chiles, garlic, and even more herbs.
Ottolenghi told Food & Wine's Tinfoil Swans podcast that he always leaves room for dessert, and these crumbly, buttery, nut-studded cookies prove exactly why those are words to live by.
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