Recipes, ideas and behind the scenes at Ottolenghi. Fresh off the grill or straight from the oven, topped with a sprinkle of dukkah or a spoonful of chilli sauce.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 88 | Founded | 2 years ago | Last Issue | 11 days ago |
| Active | |||||
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ottolenghi.substack.comLatest Issues
My favourite ever brunch
A herby Dutch baby with a za'atar crème fraiche and a chocolate one with caramelised bananas
The first thing I learnt to cook was pancakes. I am not the only one. Pancakes are easy to make, universally liked and generally made on the weeke...
It all starts with an egg
Cauliflower cheese loaf, baked eggs with herby red pepper oil and steamed miso eggs with jammy tomatoes
I have two giant Ostrich eggs on my kitchen shelf. I have had them for years and they also happen to be hollow, so there’s no real worr...
My trip to Japan
Everyone I know who’s been to Japan gave me a list. Things to eat, things to do, things to see - the best ramen, the most extraordinary this, the unmissable that. I love a recommendation. I save them all, in little folders on my phone that...
Lemon and basil drizzle cake & a herby sorbet
Everything I know about herbs (part 2)
I don’t have green fingers. The plants in my home tend to turn away in dread whenever I am around; they survive in spite of me, not because of anything I do.
A herby wedge salad and a spanakopita of sorts
Everything I know about herbs (part 1)
Great big bunches of herbs make me happy and hungry in equal measure. As a reader wrote last week, they’re the “crowning jewels” of every dish - but also the body of so many things I love: kuku sabzi...
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| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Food everything: I write, cook and run restaurants.
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