Yotam Ottolenghi’s Butternut Squash with Orange Oil and Caramelized Honey | Food Gal

Pumpkin topped with a nutty, citrussy rubble, a chestnut-and-lardon crumble for adding crunch to garlicky sprouts, and creamy leeks with an anchovy-and-walnut crumb

One man’s trash is another man’s treasure. Or, to put it another way, I lost my round of The Piglet. Granted, there was no way I could ever have triumphed over Naomi Duguid’s brilliant Burma. She totally deserved her win. But I have to confess, I took great comfort the next day when Yotam Ottolenghi’s […]

For a festive holiday meal, the Israeli chef shares recipes from new vegetarian cookbook, Ottolenghi Flavor: A sweet, savory galette with butternut, orange and sage, and a lemony cucumber salad. Wine Spectator picks 8 whites to pair with it.

This is a little meal in itself that packs a bit of a punch and a lot of comfort. If you want to bulk it out, serve with rice. Harissa can be quite fiery, so you may prefer to use a bit less than suggested

This special pie was the perfect way to use my CSA butternut squash and the very last leaves of my homegrown basil. The incorporation of cumin and coriander seeds gave it a unique flavor profile. F…

Orange butternut squash, golden custard and fiery-red pepper and sesame topping reflect the colors of fall in this dish. It’s perfect for a festive brunch, as it’s filling enough to keep you going until the big feast, and special enough to really feel like you’re celebrating. Serve this with some lightly cooked greens, if you like.

Charred aubergines add a smokiness to this rich vegan pasta dish, which is finished with a creamy tahini sauce, crispy, golden cubes of aubergine and fresh parsley.