Chocolate spice cookies with brandied currants and lemon glaze

Roasted cauliflower salad with cilantro and pomegranate seeds. Inspired by Yotam Ottolenghi!

These chicken-zucchini kofte are a simple mezze twist on a popular Ottolenghi burger recipe!

Chocolate cookies filled with warming spices. Delicious straight from the oven or the freezer!

A quick and easy pasta dish featuring pasta, yogurt, peas and chiles from Plenty by Ottolenghi.

Very Full Tart from “Plenty” – a flavorful and beautiful vegetable tart

Mejadra – more than the sum of its parts

Stuffed eggplant with lamb, almonds and pomegranate seeds

Spicy and peppery: this black pepper tofu is the perfect vegetarian meal

Naama’s Fattoush — you’re gonna want to put this salad in regular rotation for the rest of the summer.

Think you’ve had this salad before? Maybe, maybe not. From the Jerusalem cookbook.

Baby spinach salad with pita croutons, dates and almonds.

Hot Cross Buns in cookie form! Brandied currants, spice and everything nice, that’s what these cookies are made of.

Almond and orange zest Florentine – butter/oil free, with video.

Delicious Eggplant with easy Buttermilk Sauce.

Side dish tonight, lunch tomorrow: Bhutan red rice with chickpeas, currants & herbs.

Ottolenghi’s eggplant in buttermilk sauce with pomegranate.

Burnt chocolate caramel custard with chocolate Krantz cake.

Butternut Squash & Tahini Spread

Ottolenghi’s brilliant Saffron Chicken Salad…. you can’t believe what happens to a whole orange!

Spicy Carrot & Green Lentil Salad.

Vegetarian & Vegan Burnt Eggplant Dip with Pomegranate Molasses and Pomegranate Arils from Plenty Coockbook.