In the test kitchen, we’re a little obsessed with Yotam Ottolenghi, the London-based Israeli-born chef who inspired home cooks to add sumac and za’atar to their spice cabinets. You might hear us say things like “How Ottolenghi of you!” when we spike a dish with turmeric or toss a pile of parsley into a salad.
His seventh book, Simple, has all the classic Ottolenghi flair but is super streamlined. He’s coded the recipes based on the book’s title: S for short on time, I for 10 ingredients or less, M for make-ahead, P for pantry-based, L for lazy, and E for easy.
Using this pared-down approach, he adds an ingredient or two to freshen up weeknight standards: Oven fries get a sprinkling of feta; tomato sauce is turned up a notch with dried ancho chiles; and a seared steak feels special topped with a harissa-spiked bell pepper mixture. His previous cookbooks will still be the go-to for entertaining, but Simple makes Tuesday dinners shine.
Buy it: Simple by Yotam Ottolenghi, $18.50 on Amazon