Recipes & Menus

15 of Our Favorite Yotam Ottolenghi Recipes

From curried lentil soup to “just the best” hummus.
Image may contain Food Meal Dish Plant and Bowl
Photo by Alex Lau

Chef and restaurateur Yotam Ottolenghi stays busy, from his weekly recipes in The Guardian to his beloved restaurants and bakeries in London. Ottolenghi is also a veteran when it comes to cookbooks, authoring 11 total, including Ottolenghi Comfort (which editorial operations manager Kate Kassin raves about), Plenty, and Jerusalem. As a vegetable whisperer, his recipes are always vibrant and seasonal.

Lucky for us, Epicurious has a bounty of them. For a nourishing and hearty soup, try this curried lentil, tomato, and coconut one. It’s a staff favorite and “far more delicious than it should be.” Or for an impressive dinner party, make this Za’atar Roast Chicken With Green Tahini Sauce. And if you’re in need of a brilliant side, this Eggplant With Buttermilk Sauce will do the trick. Explore more of Ottolenghi’s excellent recipes below. And if you already know and love his work, and are looking for more inspiration in this vein check out these cookbooks your next go-tos.

  • Rice and lentils in yellow bowl on blue background
    Photograph by Isa Zapata, Food Styling by Thu Buser
    3/15

    Mejadra

    The famous lentil and rice dish is versatile and takes well to a number of grain and bean substitutions. Don’t skimp on the sizzled spiced onions.

    Get This Recipe
  • three plates of hummus topped with meat pine nuts and herbs
    Photo by Jonathan Lovekin
    4/15

    Creamy Hummus

    “Just the best.”

    Get This Recipe
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