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Recipes From Plenty - House & Home

I can't stop cooking from Yotam Ottolenghi's cookbook, Plenty. Fresh, creative, and deeply satisfying.

Dried limes—you many not have them in your pantry yet, but here's why you should

Yotam Ottolenghi on Dried Limes - essentially small limes, or sometimes lemons, that have been boiled in salt brine and left to dry until they’re rock hard - a staple of Iranian / Persian cooking

lemon basil eggplant risotto by ottolenghi - recommended by Chethana

Lemon and Aubergine May the deep-fried aubergine, and halved the butter and parmesan.

Yotam Ottolenghi's winter saffron gratin: Works well with all kinds of seasonal veg, so use whatever you fancy. Photograph: Colin Campbell

Yotam Ottolenghi's winter saffron gratin: Works well with all kinds of seasonal veg, so use whatever you fancy.

Every time we make a recipe from Ottolenghi’s cookbook ‘Plenty’, we are thrilled with how it turns out. The rich smokiness of the eggplant and tofu, the spicy sweet tang of the dr…

Soba Noodles with Eggplant and Mango – Another Ottolenghi Delight

A super flavorful orange and date salad recipe from Ottolenghi's new book, Plenty More.

A super flavorful orange and date salad recipe from Ottolenghi& new book, Plenty More.

Yotam Ottolenghi's roasted parsnips with caper vinaigrette. Who says parsnips are only for chicken soup?

Roasted parsnips with caper vinaigrette - Yotam Ottolenghi "Plenty" inShare 0 Email Yotam Ottolenghi The Guardian, Saturday 19 January 2008