Welcome to the Ottolenghi Newsletter

A front-row seat to our new recipes and the way they come about.

A note from Yotam

For the longest time, I’ve been trying to understand the magic of flavour. How it works, how to build it, how to tweak it. Grilling, charring, stewing, steaming, crushing, fermenting–finding ways to squeeze every last drop out an ingredient.

Still, and I’ve said it before, there’s a question that sneaks into my thoughts now and then: How many more secrets could possibly be tucked away in a single aubergine or a dozen eggs, in a bowl of rice or a bag of flour, in the spice drawer that’s my pride and joy?

The answer, it turns out, is many.

The joy I get from cooking is that it never stops to amaze me. Just when I think that I’ve completely exhausted an ingredient (that poor old lemon), that there’s nowhere else to go (garlic, in so many ways), a chat with a colleague or a spark of inspiration leads me somewhere new.

Sometimes, that idea becomes a fully realised recipe. Sometimes, it fizzles out or takes a sharp, unexpected turn. Either way, the process teaches me something–about food and about flavour.

This newsletter is where my test kitchen team and I share our new creations and latest recipes with you, as well as the sparks and stumbles–the mess and the magic–of cooking.

We’ll bring you two new recipes (one for everyone, one for our paid subscribers), along with the people, books, and places that inspire us. We’ll take you behind the scenes and share with you tricks, hacks, meal ideas and simple solutions–everything to do with our dining tables and yours.

So welcome. Pull up a chair.