Ottolenghi Simple

It may not surprise you that Ottolenghi’s forthcoming cookbook is filled with flavorful,

vegetable-forward meals. What may surprise you is that it’s also an ode to the weeknight dinner (or the morning-of brunch, or the fuss-free dinner party): 130 recipes with short ingredient lists, speedy prep and cook times, and maximal punch.

Divided into chapters surrounding individual courses—among them Brunch; Raw Veg; Cooked Veg; and Rice, Grains, and Pulses—Ottolenghi devotes a good bit of Simple’s real estate to fresh produce. In these recipes, vegetables are treated with the utmost care, caramelized, roasted, charred, or thinly shaved to draw out sweetness, smokiness, or crunchiness. In familiar Ottolenghi fashion, the dishes are seasoned with ingredients like za’atar, black garlic, tahini, and pomegranate molasses, to further enhance the natural flavors of the veg. In Simple, you’ll find sophisticated-but-achievable recipes like Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad; Baked Rice with Confit Tomatoes and Garlic; Slow-Cooked Chicken with a Crisp Corn Crust; and Fig and Thyme Clafoutis.

Simple hits shelves on October 16, but you can pre-order a copy here.