We try not to play favorites at IHCC, but there is no denying the popularity of the somewhat legendary Yotam Ottolenghi. Ottolenghi is an original, combining flavors and textures in ways no other chef before him has done. We love him not only for the unique taste sensations he put before us, but also for inspiring us to become more creative in the kitchen.
This week feel free to make and post any Yotam Ottolenghi recipe by Sunday, May 15th. If you've cooked along with us when we cooked with Ottolenghi, or have cooked with Ottolenghi before, feel free to share your favorite Yotam Ottolenghi recipes in your post.
Please remember to leave a comment after linking your post so that we don't miss out on your dish!
New to IHCC? Need help linking up? Check out our Welcome page. If you have any questions please leave a comment below and we will get back with you.
If you missed out on our Wet Your Whistle theme last week, be sure to click on the links and check out all the beverages we shared!
7 comments:
A bowl of vegetables curry with coconut milk. :)
Okra dish, so delicious!
It's all about the spring greens here in New England this week! Thank goodness for the change of seasons!
Used some local fennel and local goat cheese for an amazing Ottolenghi dish, plus shared how Ottolenghi "saved" IHCC and my Top 5 favorites. ;-)
Burrata, one of the new ingredients I discovered with Ottolenghi, in celebration of NOPI, winner of James Beard Award 2016.
Slow, and I do mean slow, cooked chickpeas over toast with poached egg - delicious, and perfect for reheating on the weekday mornings!
I love Ottolenghi's way with inspiring salads!
Post a Comment