Explore by Tags

Entries tagged with 'Plenty'

Black Pepper Tofu

Serious Eats Blake Royer 8 comments

[Photograph: Blake Royer] Adapted from Plenty by Yotam Ottolenghi. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

Sweet and Spicy Brussels Sprouts with Tofu and Shiitake Mushrooms

Serious Eats Nick Kindelsperger 7 comments

Cook the Book: Lemon and Goat Cheese Ravioli

Serious Eats Caroline Russock 3 comments

This recipe for Lemon and Goat Cheese Ravioli is one of the most vibrant recipes in Plenty, both visually and taste-wise. The fresh pasta dough includes both turmeric and lemon zest, hence the bright, beautiful yellow. Once rolled out (surprisingly simple thanks to Ottolenghi's food processor dough method) it's stuffed with soft, mild goat cheese given a little kick from red and black pepper. More

Cook the Book: Puy Lentil Galettes

Serious Eats Caroline Russock 5 comments

These Puy Lentil Galettes showcase Ottolenghi's playful techniques and ability to combine simple ingredients into something entirely new and exciting. It was the lovely photo of these lentil-topped galettes that drew me into this recipe, but the idea of warm puff pastry topped with cool yogurt-y lentil salad was what got me into the kitchen. More

Cook the Book: Chickpea Sauté with Greek Yogurt

Serious Eats Caroline Russock 11 comments

To combat chickpea fatigue, Yotam Ottolenghi chef and author of Plenty created this reimagined take on a vegetarian classic, a humble preparation of sautéed chickpeas. His Chickpea Sauté with Greek Yogurt incorporates flavors that are both expected—garlic and cilantro—and one that is entirely new—caraway and mint. More

Cook the Book: Soba Noodles with Eggplant and Mango

Serious Eats Caroline Russock 5 comments

This particular plate, a cool starter or perfect spring lunch, marries ingredients that seemingly have nothing to do with one another, namely mango and eggplant. But when the eggplant is charred and mixed with the nutty soba noodles and the tangy dressing, the mango brings the dish together with its sweet bursts of fruitiness boosting the salty, sour qualities of the noodles. More

Cook the Book: Bittersweet Salad

Serious Eats Caroline Russock 6 comments

The bittersweet-ness of this salad comes from the radicchio, sour blood orange segments, and tart pomegranate seeds dressed with a reduced orange-maple vinaigrette, which is really more of a syrup with a touch of aromatic orange flower water. The toasty pine nuts and little spoonfuls of creamy ricotta dolloped on top also complements the bitterness. More

More Posts