Ottolenghi’s New Book Will Change the Way You Look at Onions

The cover of Yotam Ottolenghi and Ixta Belfrage’s new cookbook, Flavor—which, the authors write, was almost named The Ottolenghi F-Bomb—is a sea of marble-sized shallots, bobbing among chestnuts, grapes, and garlic. Meanwhile, the U.K. cover is a Georg…

The cover of Yotam Ottolenghi and Ixta Belfrage's new cookbook, Flavor—which, the authors write, was almost named The Ottolenghi F-Bomb—is a sea of marble-sized shallots, bobbing among chestnuts, grapes, and garlic. Meanwhile, the U.K. cover is a Georgia O'Keefe–esque onion illustration. There’s a pattern here.

Of course, there are many more vegetables covered in a cookbook all about vegetables. (Of the 100 recipes, 45 are vegan, though flexitarian flavor boosters like eggs, anchovies, and Parmesan appear throughout.) You’ll find charred peppers with fresh corn polenta, cauliflower roasted in chile butter, tempura-fried beet stems with a tangerine dunk.

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Don’t Roast That Butternut Squash. Make This Crunchy Salad Instead.

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re enjoying butternut squash in its natural state.


Our site has its fair share of butternut squash recipes, most of which take place in the oven or on the stove. See: these caramelized wedges with sage pesto, this garlicky galette, these crunchy chips, this cider-spiked soup, and hundreds more.

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One-Ingredient Date Jam Is Excellent on Anything

Typically speaking, jam is a mixture of fruit and sugar—often lemon juice, sometimes pectin—cooked until glossy and thick and as spreadable as soft butter. But this recipe stops at the fruit.

And not fresh fruit either. While preserving is a simple wa…

Typically speaking, jam is a mixture of fruit and sugar—often lemon juice, sometimes pectin—cooked until glossy and thick and as spreadable as soft butter. But this recipe stops at the fruit.

And not fresh fruit either. While preserving is a simple way to stretch the seasons—to carry spring strawberries into summer, summer peaches into fall—dried fruit is evergreen, shelf-stable, and, it turns out, just as jam-able.

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Sweet Potato Yogurt Is Good With Everything

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, you’ll just need two ingredients.


There is no shortage of fruit-flavored yogurts in American supermarkets. Blueberry, blackberry, raspberry, cherry, peach, lemon, lime, pineapple, coconut, apricot, pomegranate, passion fruit, strawberry, strawberry-banana, strawberry-rhubarb, strawberry-kiwi, strawberry-mango, just to name a few.

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Crisp, Chewy Almond Butter Cookies in 3 Ingredients

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re treating ourselves to a cookie or three.


The default definition of flour is “finely milled wheat,” yet over the years, the word has stretched its arms to embrace not just other grains, but other ingredients altogether. These days, you can find flour from rye, spelt, teff, millet, buckwheat, tapioca, rice, chickpeas, coconuts, even coffee.

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A 3-Ingredient Sauce-Slash-Spread for Any Vegetable

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re introducing whatever vegetable in your crisper to its new best friend.


As beige as beige gets, tonnato is an Italian sauce of tuna and mayonnaise—and often bonuses like anchovies, capers, olive oil, and lemon juice—whose classic accompaniment is veal. In her recipe for vitello tonnato, A Table in Venice author Skye McAlpine sums it up as: “one of those dishes that neither sounds nor looks half as good as it tastes.”

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This Cheesy Omelet Is Our Everything

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re giving an omelet everything it ever wanted.


As a child of the ’90s, I have never known a world without everything seasoning—the all-in-one combo of poppy and sesame seeds, garlic and onion bits, and salt that freckles the luckiest bagels and gets hopelessly stuck in your teeth.

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The Whole-Roasted Broccoli Eden Grinshpan Eats Multiple Times in a Week

“When I look around the table and see a collection of double-dipping, hand-eating, pants-unbuttoning guests, I know it’s been a successful night,” chef and Top Chef Canada host Eden Grinshpan writes in her first cookbook, Eating Out Loud, which debuted…

“When I look around the table and see a collection of double-dipping, hand-eating, pants-unbuttoning guests, I know it’s been a successful night,” chef and Top Chef Canada host Eden Grinshpan writes in her first cookbook, Eating Out Loud, which debuted earlier this month.

Grinshpan, who is half Israeli and grew up in Toronto, learned to embrace this unshy, unfussy approach to food while living in Israel. She and her family travelled there for countless summers and, eventually, Grinshpan moved there after graduating from Le Cordon Bleu in London.

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A Book of 100 Cookies? Yeah, You Need It.

“I am still in awe of how many people are making pan-banging cookies on a daily basis,” award-winning blogger Sarah Kieffer wrote to me this week.

Maybe, probably, you’re one of those people who couldn’t resist the Instagram whirlwind of DVD-sized coo…

“I am still in awe of how many people are making pan-banging cookies on a daily basis,” award-winning blogger Sarah Kieffer wrote to me this week.

Maybe, probably, you’re one of those people who couldn’t resist the Instagram whirlwind of DVD-sized cookies, boasting more ripples than a pond you just dropped something into. (If you’re not familiar, yet, see here, here, and here—and you might as well heat your oven while you’re at it.)

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This Essential Bakery Tool Makes Any Bread Recipe Easier

If you’ve ever made bread dough, you’ve probably stumbled across the phrase “until doubled” more than once. See here for “until doubled in bulk.” Here and here for “until doubled in size.” And, just to shake things up, here for “increased by at least…

If you’ve ever made bread dough, you’ve probably stumbled across the phrase “until doubled” more than once. See here for “until doubled in bulk.” Here and here for “until doubled in size.” And, just to shake things up, here for “increased by at least one-third of its size.”

But eyeballing this growth is harder than it sounds.

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