Roast chicken with dates, olives and capers: The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the listing recipes from the first modern quality take-out food shop in New York. Many of the dis
Grilled corn on the cob with miso mayonnaise I Ottolenghi recipes I This recipe will make more mayo than you need but it will keep for up to a week in the fridge. Use it with grilled oily fish or to dress root veg such as celeriac. Serves four.
Deep-fried stuffed green olives I Ottolenghi recipes I When else could you even remotely justify stuffing olives, then coating them in breadcrumbs and frying? Probably the worst ratio of work per bite in the food world.
As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this \