The magic of flavour is something we’re still striving to understand…every single day.

This newsletter is an open invitation from the team and I to explore new ingredients and discover fresh ways with familiar ones - ways that surprise us and delight us.

It’s all about the process of perfecting recipes - grilled aubergine, stewed chickpeas, roasted chicken, hummus topping, yoghurt with feta, broccoli with miso, halva cookies, harissa on everything, you name it.

Here, I’ll share what we’re working on, and give you a taste of our world; exclusive recipes, ideas, and behind the scenes at Ottolenghi.

What to expect

Every week, we’ll dive into a new theme, sharing the recipes we create, the ideas that inspire us, and the food we can’t stop thinking about. You’ll receive two brand-new recipes—one for everyone, and one exclusively for paid subscribers, complete with its own story, tips, and tricks.

From time to time, we’ll also throw in a midweek special—extra doses of inspiration, insights, and stories. We’ll share the books we’re reading, the shows we’re watching, the chefs and writers we admire, and the lively discussions happening in our kitchens. This is a space for a community of curious, greedy readers who love food as much as we do.

Yotam xx

A note on measurements

All recipes use metric measurements (grams, millilitres, centimetres) as standard, but most can be easily converted for North American kitchens. A few things worth knowing:

Weights: A digital kitchen scale is the most accurate tool - and worth the investment. But if you’re working with cups and spoons, standard conversion apps and charts will serve you well for most ingredients.

Temperatures are given in °C. We use the fan setting on our oven unless stated otherwise. If your oven runs on °F, a quick rule of thumb: 180°C = 350°F, 200°C = 400°F, 220°C = 425°F.

A few ingredient swaps for North American kitchens:

• Coriander → cilantro

• Aubergine → eggplant

• Courgette → zucchini

• Plain flour → all-purpose flour

• Spring onions → green onions

• Caster sugar → superfine sugar (or regular granulated works in most recipes)

• Double cream → heavy cream

Tins and jars: A standard tin of tomatoes or beans is 14 oz/400g - the same size you’ll find on any supermarket shelf.