Genius Recipes

11 Recipes from the Genius Yotam Ottolenghi

April  8, 2015

This week, to celebrate the launch of the Genius Recipes cookbook, we're taking a look back at a few of our Genius Recipes cooks.

There is an undeniable genius behind the well-executed vegetables, open-armed embrace of fresh herbs, and wonderful personality in every one of the Yotam Ottolenghi's recipes. His recipes are complex without being overwhelming—meaning you can dive into brilliant Israeli- and Mediterranean-inspired recipes, from salads to cake, and feel jump-up-and-down happy about the result. Lucky for us, Ottolenghi has penned four breathtaking cookbooks, but when you don't want to get lost in your cookbook library, might we suggest this Ottolenghi recipe starter pack? It comes with 11 tried-and-true recipes guaranteed to make any dinner party a screaming success.

Basic Hummus

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Marinated Pepper Salad with Basil, Capers & Pecorino


Beet, Orange, and Black Olive Salad


Tomato-y, Yogurt-y Shakshuka


Roasted Onion Salad with Arugula and Walnut Salsa


Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile 


Sweet Potato Galettes 



Portobello Mushrooms with Pearled Barley and Preserved Lemon


Sweet Potatoes with Orange Bitters


Apple and Olive Oil Cake with Maple Icing

For lovers of seafood, Yotam Ottolenghi's Seafood, Fennel, and Lime salad is not to be missed.

What are you favorite Ottolenghi recipes? Tell us in the comments below!

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The Genius Desserts cookbook is here! With more than 100 of the most beloved and talked-about desserts of our time (and the hidden gems soon to join their ranks) this book will make you a local legend, and a smarter baker to boot.

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Coffee P. April 13, 2015
The Harissa and beets with preserved lemon from Plenty. Die. I adore his recipes.
Linda C. April 12, 2015
Our favorite dessert during the recent Australian summer, when the stone fruit was at its peak, was the Apricot, Walnut and Lavender Cake from Plenty More. Such a beautiful and delicious cake. And favorite side: Beetroot, Avocado and Pea Salad. Every recipe we've tried from this book has been extraordinary!
Tamara M. April 12, 2015
My all time favorite is the roasted eggplant with pomegranate seeds, thyme and yogurt sauce. It's the one on the latest cookbook. It's to die for! And a great main course choice for vegetarians- or a side of course!!!
Tamara M. April 12, 2015
On the cover I meant to say… :-)
Hilary M. April 9, 2015
The Cauliflower Cake is to die for!! And easy to make!!!
Dana G. April 9, 2015
the cauliflower/pomegranate/celery salad. If I were on a desert island and could have only one food, that would be it.
Matilda L. April 9, 2015
I'm obsessed with the Hummus Kawarma (hummus topped with spiced fried lamb and a tart and spicy lemon sauce) in the Jerusalem cookbook. It's just the kick in the pants that hummus needs.
sigmini April 8, 2015
The turkey and zucchini burgers. Everyone loves them!
CarlaCooks April 9, 2015
I just made them last night and they are indeed wonderful! I really like the yogurt-sumac sauce that accompanies them.
AntoniaJames April 8, 2015
That hummus totally converted me, a lifelong avoider of chick peas. I made a big batch for my sons, who both like hummus. Starting with dry chick peas, following the recipe exactly, but adding a bit of dukkah as well as extra lemon juice and good arbequina olive oil at the end, I was surprised to discover that I actually liked it. Now I make triple batches which, before adding the olive oil, I freeze in deli containers. I freshen it up with more lemon juice and olive oil and a pinch of dukkah after defrosting. Mr T gobbles it up appreciatively using chunks of my artisanal bread, lightly toasted, for his late afternoon snack. ;o)
Sharon April 12, 2015
Great tip to freeze the hummus BEFORE adding the olive oil, then add it after defrosting. Thanks!
Millie |. April 8, 2015
So much deliciousness in this post!! I love the salads!
Scheherazade April 8, 2015
Love Ottolenghi (the Jersey Royal pesto salad with quail's eggs!) but David Lebovitz wins the shakshuka battle in our house.
Danielle A. February 22, 2017
I am sure Chef Ottolenghi's recipes are
Delicious. He has a lot of imagination and I'll try some of them. Beet salad sounds great. However, as a native Moroccan I find
His Moroccan carrot salad
'Over the top'! Why all these ingredients, the ginger, the cinnamon, the sugar?? He's ruining the delicious salad which should be kept simple to enjoy the taste of the carrots! The original recipe with paprika, lemon juice, cumin seeds and olive oil is the REAL THING! His concoction is absurd.
Dommage! ( can somebody tell him??)