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HISTORICAL FACTS: Yotam ottolenghi | History Defined

I’m welcoming in spring with big Mediterranean flavours

The changing season brings a renewed appetite for bold, sunlit flavours. Plus, my food highlights

The Guardian - UK

Head’s up: 12 main-course cauliflower recipes from easy to ambitious

From quick and easy roasts to warming curries and a centrepiece wellington, these dishes make for filling dinners, with plenty left over for lunch

The Guardian - AU

As Australian food prices rise, ‘robust’ cauliflower and cabbage are April’s best value fruit and veg

Rising costs of fuel and fertiliser will soon affect fresh food aisles but brassica, root vegetables, apples and pears still provide bang for buck

The Guardian - AU

From analysis to the latest developments in health,
read the most diverse news in one place.

‘The new ketchup’? How hummus spread beyond a niche into a British staple

News that chickpea dip is to join list of products used for UK inflation basket confirms its move into the mainstream

The Guardian - UK

Look What You Made Me Do review: A middle class satire that’s past its sell-by date

Ottolenghi gags can’t save John Lanchester’s performatively twisty revenge plot

Evening Standard

My love letter to Brittany’s best exports

Along with its crisp, earthy galettes – suitable for Pancake Day and, really, any time of the year – this French region has so many delicious things to eat

The Guardian - UK

Spice up your life! 17 soups with a kick – from chicken curry laksa to roast pumpkin

What could be more warming than a tangy soup? Here are some excellent options, whether you’re using up leftover veg or exploring unexpected new flavours

The Guardian - UK

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Yotam Ottolenghi’s recipes to spice up your winter

These hearty, warming dishes will brighten up the dark cold months – and remind you there is a world of flavours out there

The Guardian - UK

10 of the best learning holidays in Europe for 2026

From rock climbing in Derbyshire to honing your creative writing skills in Crete, why not take a break with like minds and fellow learners this year?

The Guardian - UK

Crunchy, tangy and fun: nine summer salad recipes to make this Christmas

Skip the plastic holly and instead deck the table with red and green seasonal produce bursting with flavour

The Guardian - AU

Top tips from celebrities, chefs and critics for food shopping in London

Whether you’re doing the final big shop for Christmas lunch or contemplating a meal that doesn’t consist of turkey, here’s where to shop in London

Evening Standard

From a showstopping pavlova to a £7 sherry: what top chefs bring to Christmas dinner

Looking for a great supermarket champagne? Need an easy recipe to take to a party? Or just some really good cheese… Yotam Ottolenghi, Giorgio Locatelli, Ixta Belfrage and others reveal the best snacks, drinks and desserts to make and buy for the big day

The Guardian - UK

It’s not all about roasting on an open fire – there’s so much more you can do with chestnuts

They have strong Christmas connotations, but these nuts are so versatile, whether you’re eating them hot out of the shell, or with pasta or pheasant. Plus: a burger that lives up to the hype

The Guardian - UK

The 5 Cast-Iron Pans Worth Buying, According to a Chef — Ottolenghi-Trained Rising Star Ramael Scully on the "Long-Lived" Picks That Will Make Your Food Taste Better

"They are often associated with being American, but really, it has been used in China and other Asian countries for centuries," chef Ramael Scully says of the trusted cooking staple that speaks most to his Eastern roots

Livingetc

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Evening Standard

Gary Lineker reveals subject of new 'The Rest Is...' podcast

The latest spin-off of The Rest is History is in the works

Evening Standard

Inside Palestinian chef, cookbook author and Ottolenghi co-founder Sami Tamimi's west London kitchen

The Ottolenghi co-founder finally saw the light and conjured up his dream kitchen

Livingetc

I Looked Inside 9 Real Chefs' Home Kitchens to Find the Key Ingredients for a Restaurant-Worthy Cooking Space at Home

Top chefs reveal the ultimate recipe for planning a kitchen fit for a pro. Ready, steady, cook!

The Guardian - UK

From chilli-spiked watermelon to a DIY Aperol spritz bar: what top chefs bring to a barbecue

Tom Kerridge, Yotam Ottolenghi, Rachel Roddy and others reveal how they get the barbie started (with not a charred burger in sight)

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The Independent UK

Ottolenghi is selling his £4.50 ice cream at this supermarket – we predict a sell-out

The three flavours include roasted pistachio and sour cherry

Evening Standard

Hidden London: Bread by Bike, the Kentish Town bakery that kick-started the sourdough craze

Vicky Jessop pays tribute to a bakery so good, Yotam Ottolenghi is a fan

The Independent UK

Ottolenghi co-founder Sami Tamimi: ‘We must use all the tools we have to keep Palestine alive through food’

Chef and author Sami Tamimi speaks to Lauren Taylor about preserving Palestinian culture through his new cookbook, ‘Boustany’, and why food is his way of keeping hope alive

The Guardian - UK

How can I use up surplus egg whites without making meringues?

There’s no excuse for ditching excess egg whites. Use them up in macarons and fritters, to marinate fish and meat, or just in a pisco sour

The Guardian - UK

Bored kids and empty cupboards? Try these child-friendly recipes this half-term

In this week’s newsletter: From pizza traybakes to rainbow dips, these fun, easy-to-prepare meals will keep little ones fed and occupied over the holidays. Plus: the best online artisanal condiments

Homes & Gardens

Chef Ottolenghi says, 'I like to keep things accessible' when it comes to kitchen storage – his techniques free up space and make cooking easier

We interviewed the world-famous chef on how he optimizes his kitchen storage and his vertical answers are easy to replicate

The Guardian - UK

Veganuary need not be divisive – it’s simply a chance to reassess our relationship with food

The month-long challenge doesn’t have to be a battle between meat and plant eaters. It’s a great way for people of all persuasions to experiment with new foods and flavours

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