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  • Falafel and poached quince with hazelnuts at Honey & Co.
    Falafel and poached quince with hazelnuts at Honey & Co.
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    Tel Aviv on the Thames

    Israeli and Middle Eastern restaurants change what’s on the menu in London

    byLeah Koenig
  • Grilled oyster mushrooms at Bavel
    Grilled oyster mushrooms at Bavel
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    When It Comes to Food, L.A. Is Tel Aviv on the Pacific

    In California, Middle Eastern food is having a day in the sun

    byJessica Ritz
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    I Pity You Mortals Who Do Not Own ‘Sweet’

    Today on Jewcy: How Ottolenghi’s new dessert cookbook helped me ascend into a different plane of reality.

    byGabriela Geselowitz
  • Chef Silvia Nacamulli leads a Gefiltefest session at the London Jewish Cultural Centre. (Gefiltefest)
    Chef Silvia Nacamulli leads a Gefiltefest session at the London Jewish Cultural Centre. (Gefiltefest)
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    London Gorges at Gefiltefest

    Ottolenghi protégés dazzle as the city’s Jewish food scene continues to bloom

    byJoan Nathan
  • Yotam Ottolenghi's Eggplant with Buttermilk Sauce
    Yotam Ottolenghi's Eggplant with Buttermilk Sauce
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    A ‘Jerusalem’ Cookbook Rosh Hashanah Meal

    Israeli chef Yotam Ottolenghi’s Middle Eastern-inspired High Holiday menu

    byStephanie Butnick
  • Einat Admony at Balaboosta, Aug. 2, 2013.(Tablet Magazine)
    Einat Admony at Balaboosta, Aug. 2, 2013.(Tablet Magazine)
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    Israeli Chefs Bring a New Spin on Middle Eastern Food to America

    Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?

    byLeah Koenig
  • Yotam Ottolenghi & Sami Tamimi's Basic Hummus.(James Ransom for Food52)
    Yotam Ottolenghi & Sami Tamimi's Basic Hummus.(James Ransom for Food52)
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    Can the ‘Jerusalem’ Cookbook Bring About Peace?

    From the looks of it, yes

    byAdam Chandler
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    A Sweet Deal for Honey & Co.

    The Israeli owners of London’s intimate Middle Eastern restaurant score a six-figure cookbook deal

    byAmy Guttman
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    The Taste of Jerusalem

    Yotam Ottolenghi and Sami Tamimi paint a complex portrait of their hometown’s cuisine in a new cookbook

    byCarol Ungar
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