It’s baked in a cast-iron pan, and smothered with caramelized onions, fresh mint leaves, and pomegranate seeds.

Some say this is the world’s best chocolate cake. Bake it and let me know!

Roasted butternut squash gets dressed up with a quick orange oil, caramelized honey, pepitas, and salty-nutty Pecorino for this showstopper.

The most luxurious tasting onions — made with a load of butter and miso. From Yotam Ottolenghi.

Yotam Ottolenghi’s roasted eggplant with anchovies and oregano.

Ottolenghi roast chicken with sumac, za’atar, and lemon. I cannot tell you how much the family enjoys this.

Louise cake with plum & coconut from Ottolenghi and Helen Goh.

Yottam Ottolenghi’s masterful Vineyard Cake.

The famous hummus recipe by Yotam Ottolenghi and Sami Tamimi.

It doesn’t get better than lamb meatballs in a rich, warm yogurt sauce.

Ottolenghi’s Green Gazpacho

Gorgeous giant delicate huckleberry meringues (or you can make them any berry flavor)

Yotam Ottolenghi’s fabulous roasted butternut squash with Sriracha-spiked yogurt.

Roasted Pumpkin with chilli yoghurt and coriander sauce

This is one my favorite crackers and very addictive. Tastes great with hummus, eggplant dip, bean dip, Salsa…Endless.

Mejadra, check out this Ottolenghi-Tamimi take on the Arab table classic.

Under 30 min dinner. Ottolenghi’s Spicy Black Pepper Tofu With Steamed Rice!

Mejadra – more than the sum of its parts

Burnt chocolate caramel custard with chocolate Krantz cake.

Ottolenghi Olive Oil Crackers with sea salt, Tuscan dried herbs, minced garlic, pepper, sesame, poppy seeds. Serve with a dip.

Rich chocolate tart to be served warm with a scoop of vanilla ice cream.