Plenty

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So much for my association of lentils with frugality, then: turns out they’re as good a way to see out the party as to protect us from it.

I mean, I never would have thought to pair pomegranate seeds with eggplants, but it looks pretty dang good the way he does it.

For more than 2 years now Ottolenghi's book has been my secret and most valuable ingredient in the kitchen. Simmer gently for 8–10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Cementing his status as one of the coolest chefs in the world, Ottolenghi was recently exposed to new audiences via British rapper Loyle Carner, who titled his 2018 single 'Ottolenghi'.

Plenty Moreis even better than the original, fresh with the flavors and ingredients of Ottolenghi’s most recent travels and readings.Thick, spiced, garlicky tomato sauce makes the perfect landing pad for eggs to gently steam and simmer, allowing the whites to firm up but the yolks to stay runny and saucy. When questioned on the topic by The Australian, he revealed he just has more fun cooking with vegetables: “If you take a good cut of meat — the same applies to fish or seafood — you don’t need to do that much to it…Vegetables take a bit more work but they pay back with lots of TLC as well because they are good for you and they are much more versatile. Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier. Soft as butter in the middle and crisp on the outside, this easy roasted aubergine dish is elevated with a fragrant, umami bomb of an anchovy and oregano dressing.