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 | 101 | Founded | 2 years ago | Last Issue | 5 days ago |
| Active | |||||
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ottolenghi.substack.comLatest Issues
SIMPLE, eight years on
Today, a brief interruption to normal service. Simple Too comes out in September, and before it does, I want to take you behind the scenes of how a cookbook is made. Where the ideas come from, what the testing process actually looks...
A herby potato salad and a fennel & dukkah farinata
Picnic food, part 1
We had a record hot May in London, and while June has not been so generous, the headlines have not let up.
Tomato salad with miso-mango dressing and green beans with roasted pineapple
Raising our eyebrows before our forks
Japanese has a word, komorebi, for the particular quality of light that filters through leaves - that dappled, shifting thing that happens on a sunny afternoon in a garden. English doesn’t, which means...
The best meals are ruled by condiments
Spinach with smashed tomato sambal and blackened fish with lettuce cups
Eight years ago, I travelled to Indonesia and came back obsessed with a bunch of ingredients - ginger and galangal, kecap manis and baby shallots, shrimp paste and tam...
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...
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Authors
The writers behind this newsletter.
Food everything: I write, cook and run restaurants.
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