The last of the turkey has been eaten. The fridge is now officially void of Thanksgiving leftovers and you probably don't want to look at turkey, stuffing and brussels sprouts casserole until around this time in 2015. If you're an at-home gourmand and looking to venture out and try out some new recipes, I encourage you to check out the cookbooks by one of my favorite chefs—Yotam Ottolenghi. Ottolenghi is Israeli-born but has lived in London since 1997. His cooking style reflects his Middle Eastern heritage, and his recipes include a mix of Syrian, Turkish, Lebanese, Iranian, Israeli and Armenian flavors with a Western twist. If that's not enough to whet your appetite, check out any of his cookbooks—peruse the recipes and breathtakingly stunning photographs and channel your inner chef.
Jerusalem: My favorite cookbook by Ottolenghi because it is home to my favorite recipe, which is for Shakshuka—a North African breakfast dish consisting of softly cooked eggs in a hot skillet of spiced and aromatic tomato sauce. Even better with a warm crusty baguette that can be used for dipping and can be eaten any time of day!
Ottolenghi< Featuring over 140 recipes inspired from Ottolenghi's four London restaurants, this cookbook is sure to introduce you to new Mediterranean-inspired flavors and fresh, vibrant cooking.
Plenty: A must-have on the bookshelf of every vegetarian! This book is a collection of over 120 vegetarian recipes that are original, innovative and flavorful and will delight both readers and eaters.
Plenty More: Ottolenghi's most recent book and the follow-up to Plenty is filled with delicious vegetarian recipes for just about any and every type of vegetable! One recipe that I am eager to try is for smoky polenta fries!
If you're feeling particularly adventurous or simply want to wow your dinner guests with a knock-out dessert, check out Baking Chez Moi by Dorie Greenspan. The recipes get more and more delectable with every turn of the page. In Greenspan's latest book, you'll find recipes and tips on technique for dozens of desserts, from a traditional Basque cake to an inventive pistachio and berry gratin. Bon Appetit!