Yotam Ottolenghi

The famous lentil and rice dish is versatile and takes well to a number of grain and bean substitutions. Don’t skimp on the sizzled spiced onions.

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.

These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.

Packed with flavor from curry powder and fresh ginger, this fragrant soup is wonderfully filling, but won’t weigh you down.

This version of the flaky holiday pastry is made with a cream cheese dough and filled with quince paste, walnuts, and demerara sugar. It’s simple to make—and perfectly buttery.

These meringues are intentionally oversized—just as good hung from the Christmas tree as an ornament as they are to eat—and last for ten days, so, fortunately, their use as both decoration and edible treat are not mutually exclusive options.

Cookie stamps give these snappy ginger cookies their embossed look and a rum-butter glaze lends a festive, antique finish.

Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

Moist, marzipan-y mini cakes win weeknight desserts, afternoon snacks, and weekend picnics.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring. Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.

Light, pretty, festive, and special, this can pull off the trick of being either the Christmas Yule log (without the chocolate or the sponge) or the perfect pudding for a midsummer lunch.

I rarely rave about my own recipes, but this is one I can just go on and on about. It is the definition of freshness with its sweet-and-sour late-summer flavors, and it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that I have been lovingly cooking with for many years, and believed I knew everything there was to know about, yet had never thought of mixing them in such a way. That is, until I traveled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. It was a proper light-bulb moment when I realized how the two types of sweetness-the sharp, almost bitter sweetness of pomegranate and the savory, sunny sweetness of tomato-can complement each other so gloriously. I use four types of tomato here to make the salad more interesting visually and in flavor. You can easily use fewer, just as long as they are ripe and sweet.

This savory cake is packed with Parmesan and basil. Serve it in slices for brunch alongside a salad of fresh fruit or bitter greens.

The inspiration for this was Sarah's grandmother ("nan") Dulcie in Tasmania, who always used to add some honey to the pan before roasting her carrots. I'm not sure what Dulcie would have thought about a tahini yogurt sauce served alongside, but the sweetness of the carrots certainly welcomes it. Make this extra vibrant by using different-colored carrots.

This recipe—a rhapsody for sweet, bitter, and salty—is based on one from Ruth Reichl, published in Gourmet Today.