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Sweet Potato Galettes From 'Ottolenghi'

Serious Eats Kate Williams 4 comments

I love sweet potatoes in general, so I admit these sweet potato galettes were an easy sell. Pair those garnet spuds with a blanket of sour cream, buttery puff pastry, and a few goat cheese crumbles, and I'm even more on board. But it was the final gremolata-like mixture brushed atop the finished galettes that ultimately sold me. Not only does the sauce add a pop of color, but it also brings fresh contrast to the richness of the pastry. More

Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Serious Eats Kate Williams 7 comments

This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable. More

Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Portobello mushrooms are often disparaged as an easy, boring stand-in for meat when cooking vegetarian meals. Among the all of the bland mushroom "burgers," it's easy to forget one of the portobello's most useful characteristics—its stuffability. Take, for instance, the stuffed mushrooms from Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook. More

Couscous and Mograbiah With Oven-Dried Tomatoes From 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola. More

Labneh From 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Use this labneh in Yotam Ottolenghi and Sami Tamimi's Couscous and Mograbiah with Oven-Dried Tomatoes from their Ottolenghi cookbook. Or serve it as an addition to a cheese plate (or just for an afternoon snack). More

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