9 one-pot Ottolenghi recipes you'll love (2024)

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9 one-pot Ottolenghi recipes you'll love? ›

It became a place with no single description but was a clear reflection of our obsessive relationship with food. From this, Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world.

Karl Allen

Yotam Ottolenghi / Husband (m. 2012)

It became a place with no single description but was a clear reflection of our obsessive relationship with food. From this, Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world.

Yotam Ottolenghi is the chef-patron of the Ottolenghi group. He is the author of nine best-selling cookery books which have garnered many awards, including the National Book Award for Ottolenghi SIMPLE, which was also selected as best book of the year by the New York Times.

Yotam Assaf Ottolenghi (born 14 December 1968) is an Israeli-born British chef, restaurateur, and food writer.

So far, his books have sold 5 million copies, and Ottolenghi - although he has never even been awarded a Michelin star and without being considered a great chef - has successfully blended Israeli, Iranian, Turkish, French and, of course, Italian influences to create a genre that is (not overly) elegant, international, ...

If anything, Mr. Ottolenghi — tall and dapper, with salt-and-pepper hair, half-rim glasses and a penchant for pink-striped button-downs and black sneakers — should be a vegetarian pinup. But here's the rub: he eats meat. Apparently this is enough to discredit him in the eyes of the most devout abstainers.

The guy's an omnivore but his recipes are overwhelmingly vegetarian and vegan. His vegetarian (not vegan) cookbook Plenty< spent years near the top of Britain's bestseller lists.

His commitment to the championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of color, flavor, bounty, and surprise.

Are Ottolenghi recipes hard? ›

Some of the recipes are fairly straightforward but he does have a reputation for including some hard to get ingredients and some recipes can be very involved.

Emilio Foa has extensive experience in various leadership roles within multiple companies. Emilio is currently serving as the CEO of Ottolenghi Ltd since April 2022. Emilio has also held the position of Chairman for KellyDeli, starting in January 2024.

Share All sharing options for: Chef Yotam Ottolenghi Has No Plans to Expand to America Anytime Soon. London-based chef and cookbook author Yotam Ottolenghi will not be opening in New York, or anywhere outside of London for that matter, in the foreseeable future.

'Corner! ' Similar to 'Behind', this term is best used in smaller kitchens with many stations, and thus, many corners and turns. Said when turning a corner, this lets team members know your movements.

In chef slang, the expression all day is used to indicate the total number of orders needed. As tickets come in, a chef will shout out the orders followed by all day. If there are three orders of fries on one ticket and four orders of fries on another ticket, there are seven orders of fries all day.

Walking in — Ordering

“Walking in (or Ordering): 3 Bounty Bowls, 2 Fillets MR, 2 grilled salmon.” A phrase used by the wheelman or chef. It means that a new ticket is being called. Sometimes it means this is to be “fired”, other times it means it is to be “staged” or prepped for firing.

His books have sold over 1.5 million copies in North America and 5 million worldwide. His next book, written with co-authors Helen Goh, Verena Lochmuller, and Tara Wigley, will be Ottolenghi Comfort (Ten Speed Press, October 8, 2024).

Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi and Sami Tamimi's first cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking.