Yotam Ottolenghi’s recipes for winter vegetables as standalone meals
There’s no reason cauliflower cheese, roast celeriac or braised carrots and leeks can’t be the stars of the show, rather than just the support acts
A Week of Lunches from Ottolenghi
Yotam Ottolenghi and his London cafes embody the most modern ideal of lunch: colorful, vegetable-forward, Mediterranean-inspired. To open one of his cookbooks, such as Plenty or Jerusalem, is to feel like opening the door into one of his delis — overflowing with fresh, smart food that is wholesome and inviting. This week we asked Ottolenghi to share some of his favorite lunch recipes with us, and today we have them all for you.