Podcast appearances and mentions of Yotam Ottolenghi

Our friend Jamie Oliver returns to the show, and we could not be happier to talk with him about so many things. He's currently appearing on Netflix as part of the Chef's Table: Legends series. In addition to the Netflix show, he will be launching his 10 Cooking Skills for Life platform in the United States, a free curriculum available for schools and organizations that is designed to teach young children all the skills they need to cook. For those who didn't grow up watching food TV, here's the deal. Jamie pioneered a form of food television that brought cameras into the home in a way not previously seen. When The Naked Chef debuted on BBC Two in the UK and the Food Network in the United States in 1999, home cooking on TV was a stand-and-stir affair. Here, a young and floppy Oliver was cooking real food from a cool East London flat, talking viewers through the relative simplicity of making dinner.Oliver has gone on to write numerous cookbooks (selling 50 million in the UK alone) and create food television that expanded beyond cooking, producing documentaries about the sugar industry and school lunches that transitioned his work from dude food evangelist to heartier activism. We really enjoyed this talk with Jamie Oliver.Also on the show, we have a great conversation with Jake Cohen. Jake's a talented cookbook author and most certainly in the modern social media mix. We talk about Jake's really cool new cookbook club with Allstora, and the May selection: Ottolenghi Comfort by Yotam Ottolenghi. See more:Jake Cohen's Cookbook Club [Allstora]New York's Buzziest Bakery with Shilpa & Miro Uskokovic [Apple]Yotam Ottolenghi Stops By! [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Host Fiona Fitz is joined by two powerhouse co-founders, Amelia Christie-Miller and Ed Whelpton from one of the most recent but well-loved UK challenger brands food - Bold Bean Co. What started as a mission to make people obsessed with beans has become one of the most exciting new category-creating brands in the UK.In this episode, we're getting behind the scenes on how they've driven growth: from designing a new category to TV appearances on Dragon's Den and This Morning (UK), the importance of traditional PR as well as seeding their product with the best chefs in the UK. We also spend time talking about how they're creating something truly different with their people, team and culture.The huge news is that Bold Bean Co is launching their first-ever co-branded product with Yotam Ottolenghi as we go live, take a listen and hear how it all happened!If you've ever wondered how to build a brand that truly stands for something, scale without losing focus, and get people talking about your product in a way that creates real demand—this one is for you.Useful Links:Bold Bean Co websiteBold Bean Co LinkedInConnect with Ed Whelpton on LinkedInConnect with Amelia Christie-Miller on LinkedIn=============================================================Thanks to Brand Growth Heroes' podcast sponsor - Joelson, the commercial law firm=============================================================If you're a founder, you already know how much of your energy goes into building the perfect product, creating standout branding and connecting with your consumers.But don't forget that scaling a CPG business also comes with a maze of legal complexities that can make or break your business journey. From contracts, term sheets and regulatory compliance to protecting your brand's intellectual property as you expand, it's essential to get it right.And that starts with the right legal partner.So we're thrilled to introduce Joelson, a leading commercial law firm that specialises in guiding the founders of scaling CPG brands, as Brand Growth Heroes' sponsor.With long-term relationships with clients like Little Moons, Trip, Eat Natural, Bear Graze, and Pulsin, Joelson is also famous for advising the innocent founders in their landmark sale to Coca-Cola! As a female team, we are especially impressed by Joelson's commitment to championing female founders in CPG.Not many law firms are also BCorps, nor do they specialise in helping founders navigate the legal challenges of scaling without stifling the creativity and momentum that got you here in the first place. So thanks, Joelson—we're delighted to have you on board.If you'd like to get in touch to find out more, why don't you drop them a line at hello@joelsonlaw.com!==============================================A tiny favour: If this episode inspires you to think about new ways to drive business growth, please could you click FOLLOW or SUBSCRIBE on your favourite podcast app and leave a review? This small gesture from you means the world to us and allows us to share these nuggets of insight and value with you more often.Please don't hesitate to join our Brand Growth Heroes community to stay updated with captivating stories and learnings from your beloved brands on their path to success!Follow us on our Brand Growth Heroes socials: LinkedIn, Facebook, Instagram and YouTube.Thanks to our Sound Engineer, Gyp Buggane, Ballagroove.com and podcast producer/content creator, Kathryn Watts, Social KEWS.

Dream Count is one of the biggest publishing events of the year — and The Next Chapter's Book Club is here to talk about it; Canadian celebrity chef and Le Cordon culinary graduate Eden Grinshpan breaks down her life and career in cookbooks; why Joel Plaskett took a course to better understand this book; and celebrate National Poetry Month with these All-Canadian collections on this episode of The Next Chapter.Books discussed on this week's show include:Understanding Media by Marshall McLuhanDream Count by Chimamanda Ngozi AdichieJerusalem by Yotam Ottolenghi and Sami TamimiThe Barefoot Contessa Cookbook by Ina GartenMastering the Art of French Cooking by Julia ChildUnravel by Tolu OloruntobaBuzzkill Clamshell by Amber DawnAllostatic Load by Junie Désil

Föstudagsgestur Mannlega þáttarins í þetta sinn var tónlistarmaðurinn Grétar Örvarsson. Hann þekkja auðvitað flestir úr hljómsveitinni Stjórninni þar sem hann og Sigga Beinteins hafa sungið sig inn í hjörtu þjóðarinnar, til dæmis í Eurovision og mun víðar. Við fórum með honum aftur í tímann á æskuslóðirnar á Höfn í Hornafirði, þar sem hann ólst upp á heimili ömmu sinnar og afa. Hann sagði til dæmis sögur af því þegar heimilið breyttist í fæðingarheimili, því amma hans var ljósmóðir og svo þegar hann byrjaði að spila fyrir dansi fimmtán ára á hótelinu á Höfn. Við fórum á handahlaupum með honum í gegnum lífið til dagsins í dag en hann stendur fyrir tónleikum eftir viku í Salnum í Kópavogi undir nafninu Sunnanvindur - eftirlætislög Íslendinga. Sigurlaug Margrét var svo auðvitað með okkur í matarspjallinu og í dag, í upphafi sumars, töluðum við um kjúklingarétt með sólþurrkuðum tómötum, og hægeldaðan lambabóg úr smiðju Yotam Ottolenghi. Tónlist í þættinum í dag: Ég er kominn heim / Óðinn Valdimarsson (Imre Kálmán, texti Jón Sigurðsson) Eina nótt (láttu mjúkra lokka flóð) / Grétar Örvarsson (Kris Kristofferson, texti Jónas Friðrik Guðnason) Sumarlag / Stjórnin (Eyjólfur Kristjánsson, texti Aðalsteinn Ásberg Sigurðsson) UMSJÓN GUÐRÚN GUNNARSDÓTTIR OG GUNNAR HANSSON

Welcome back to Mise en Place where this week we take a deep dive into the mind of Ramael Scully, the powerhouse behind London's critically acclaimed Scully. From his early days grafting in Australian kitchens to learning from Ottolenghi and carving out his own culinary empire, Scully's journey is packed with inspiration, grit, and game-changing ideas. Expect no-nonsense insights, jaw-dropping behind-the-scenes stories, and a masterclass in creative cooking.He opens up about what it's really like to be mentored by one of the world's most influential chefs and how those early lessons shaped his fearless approach to food. His Malaysian-Australian heritage and obsession with street food have fuelled a completely unique cooking style, blending bold, unexpected flavours into dishes that Londoners can't get enough of. But running a top restaurant isn't just about the food—it's about survival. Scully reveals the brutal highs and lows of the industry, from impossible customers to the relentless pursuit of perfection.And then there's the future of food. Fermentation, zero waste, multi-layered flavour explosions—Scully is rewriting the rulebook on how we cook, eat, and think about ingredients. For food lovers, ambitious chefs, and anyone obsessed with the art of eating well, this episode is an absolute must-listen. Download now and get stuck in. Hosted on Acast. See acast.com/privacy for more information.

Thanks to everyone for tuning into my live video with Yotam Ottolenghi! It was great fun to connect with Yotam and discuss everything from cooking and baking inspiration, to favorite kitchen tools and tips, as well as two “weekend friendly” recipes; Yotam Ottolenghi's Baked Feta-Dill Frittata and my Croissants aux amandes, almond-filled croissants. I'll be posting the recipe for them this week - stay tuned!If you're not a subscriber to my newsletter, you can subscribe below to get posts, recipes, stories, podcasts and more, sent right to your Inbox: This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Documentary film director Laura Gabbert has made critically acclaimed films that deploy humor and emotion to tell penetrating, character-driven stories about American culture and society. Among her documentaries, Food and Country, premiered at the 2023 Sundance Film Festival and was released theatrically in October 2024. Laura's film, Ottolenghi and the Cakes of Versailles, explores chef Yotam Ottolenghi's collaboration with the Metropolitan Museum of Art. She also directed City of Gold, which is about Pulitzer Prize winning food writer, Jonathan Gold. City of Gold was named by Vogue Magazine among their “65 Best Documentaries of All Time.”Additional feature work includes the documentaries No Impact Man, Sunset Story, and the short film Monument/Monumento. Her TV work includes the Netflix shows Ugly Delicious and Disclosure. Most recently, Laura completed the 6-part non-fiction series, The Power of Film, based on the work of legendary UCLA film scholar, Professor Howard Suber. The series premiered on Turner Classic Movies in January 2024. For the record, Laura and I know one another from “The Power of Film” as I became involved in this exceptional project as a Co-Executive Producer. Like Laura, I'm a UCLA MFA Graduate and one of Howard Suber's former students. Howard has been a guest on StoryBeat, and his episode is one of this show's most downloaded. https://lauragabbertfilms.com/www.thepoweroffilm.com 

Send us a textIt's time for cake! Well, at Three Kitchens Podcast, it's always time for cake. And this is a goood one. It's a Sesame, Banana, Date Cake from chef/restauranteur Yotam Ottolenghi. There are a few components here, so if you need to you can prep in advance. This is a moist, delicious cake with tahini, banana slices, roasted sesame seeds and chopped dates stirred in. It's a nice big cake - Heather used a 10-inch springform pan. Then it's all about the toppings. First, is a light and fluffy icing made with tahini, cream cheese and mascarpone cheese. Next is caramelized sliced bananas scattered on top. And finally, a rich flavourful date syrup. Heather made her own date syrup but you could buy this ingredient. You'll have to wash a lot of dishes but this cake is well worth it. Yum, yum, yummy. Episode Links~~~~~ Sesame & Date Banana Cake Recipe~ Watch Three Kitchens Podcast on our YouTube channel~ Guests on Three Kitchens Podcast~ S5 E12 Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

London chef and author Yotam Ottolenghi puts out cookbooks that meet at the intersection of practical and cool—with a recipe development process that is part Warhol's Factory, part Bon Appétit Test Kitchen, and pure Ottolenghi. After tackling baking with his terrific book Sweet, and before that putting Israeli cooking on the international stage with Jerusalem, he most recently tackled the concept of comfort with his incredible new book Comfort. In this conversation, we consider the many ways comfort food is served around the world, and how personal preference plays a major part in the quest for ultimate comfort. The result is a conversation that circles the globe and brings one of my all-time favorite recipe writers into focus. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We think Alice Zaslavsky might be our favorite person we've met this year. You know when you just click with someone? That's Alice.In this episode, we dive into her incredible journey—from primary school teacher to a top-four spot on MasterChef Australia, and her inspiring rise in the culinary world. Alice has since authored four international bestsellers:Alice's Food A to ZIn Praise of VegThe Joy of Better CookingSalads for DaysJoin us for a behind-the-scenes look at Alice's life, career, and what fuels her creativity. BONUS: Alice shares insights from culinary legends like Yotam Ottolenghi and Poh Ling Yeow!Follow Alice on Insta!Two Raw Sisters App - Try it for free!@tworawsisterstworawsisters.com

Have you ever wondered which cookbooks truly deserve a spot on your kitchen shelf? Whether you're dreaming of wowing guests with holiday-perfect cinnamon rolls or mastering a melt-in-your-mouth pot roast, the right cookbook can be a game-changer for any home cook.In this episode, we're diving into the cookbooks that have shaped how we cook—well-loved gems with splattered pages, the ones we gift over and over, and the timeless classics that every home chef should own.By the end of the episode you'll discover:Why a cookbook with a collection of diverse recipes can be just as (if not more) supportive than one from a single author's voiceHow a chef from a top restaurant can teach you professional techniques that transform home cookingThe standout recipes from best-selling cookbooks that you'll want to make on repeatHit play to uncover how these books spark joy, build confidence, and turn your everyday cooking into something extra special in the kitchen!***Sign up for our newsletter here for special offers and opportunities***Links:Kari's top 5:Most cooked from: The 150 Best American Recipes, by Fran McCullough and Molly StevensMost inspiring: Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh BatmanglijGifted the most to others: Sonya's cookbook Braids, and The Cooks Illustrated CookbookLife changing: The Improvisational Cook, by Sally SchneiderBiggest influence: The Santa Monica Farmers' Market Cookbook, by Amelia Satlzman Sonya's top 5:Most cooked from: Jerusalem by Yotam Ottolenghi and Sami TamimiMost inspiring: Summer Kitchens by Olia HerculesGifted the most ot others: Marcella Hazan's Essentials of Classic Italian Cooking and Julia Turshen's Small VictoriesLife changing: The Book of Jewish Food by Claudia RodenBiggest influence:

In this episode of Good Food, we are on location at the Ottolenghi Test Kitchen. Host Samuel Goldsmith sits down with Yotam Ottolenghi & Helen Goh to discuss their latest book Ottolenghi Comfort. We delve into the inspirations behind the book, and explore the intricate nuances of comfort food, nostalgic recipes, and their creative process in the kitchen. From the quirks of recipe development to hilarious kitchen disasters, this episode is a hearty serving of food, culture, and laughter. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this mouth watering episode, Ixta shares with Jayda some phenomenal food stories including learning about indigenous cooking in the heart of the Brazilian Amazon, but also goes deep into her personal relationship with food, and how she learned to avoid the pressure to cook for social media and make viral recipes, but actually listening to her own body and developing food that truly nourishes her. Ixta also shares how she first learned to cook and how she draws on her unbelievable mix of cultural heritages of Mexico, Brazil and Italy, and the beauty of fusion. Ixta breaks down how to make cooking delicious food more easy, and why she wants people to feel more empowered to follow their own senses and tastes rather than recipes have to be dogmatic. Lastly Jayda and Ixta share the role food and eating plays in bringing people together. Follow Ixta BelfrageFollow Jayda GFollow Here's Hoping PodcastMore on our guest MEZCLA Book Fusion Chef Ixta Belfrage rose to prominence as the co-author of the recipe book FLAVOUR alongside the GOAT, Yotam Ottolenghi. Her own acclaimed solo cookbook Mezcla, features in ELLE UK and restaurant residencies, draw on her own multicultural heritage and culinary inspirations of Brazil, Italy, and Mexico, and has affirmed her as one of the most exciting food writers and cook's today. Ixta is currently working on her next cookbook all about Brazil. Hosted on Acast. See acast.com/privacy for more information.

Yotam Ottolenghi is a celebrated chef and bestselling cookbook author. He is the restauranteur and chef-patron of six London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten bestselling and multi-award-winning cookbooks, including his latest, "Comfort". Ottolenghi has been a weekly columnist for the Guardian (UK) for over sixteen years and is a regular contributor to The New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic', has led to what some call ‘The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of color, flavor, bounty, and surprise.  On October 10, 2024, Yotam Ottolenghi came to the Sydney Goldstein Theater in San Francisco for an onstage conversation with fellow writer and cook Samin Nosrat, author of the James Beard Award-winning cookbook Salt, Fat, Acid, Heat and the host and executive producer of the Netflix original documentary series based on her book. 

Deze week stroomde AFAS vol met superfans, chefs, kookliefhebbers, en vooral: comfort. Ottolenghi is op wereldtournee, en hij maakt een pitstop bij Teun en Yvette. Welke jeugdherinneringen stopt Yotam in zijn nieuwe kookboek? Wat voor saus stond altijd te pruttelen op het fornuis van zijn vader? En wat is comfort food nou eigenlijk? Je hoort het in Etenstijd!Onze sponsor:Delicious: Ontvang het nieuwste boek van Ottolenghi nu GRATIS bij 4 nummers delicious. Betaal slechts € 33,99 i.p.v. € 69,- Dat is 51% korting!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, we talk about comfort food around the world. First, Yotam Ottolenghi tells us about his latest book, which is filled with recipes for his favorite comfort foods. He talks about what it is about specific dishes that evoke emotional reactions, from taste to texture to memory like his recipe for “Thousand” Hole Pancake. Yotam's latest book is Ottolenghi Comfort written with his collaborators Helen Goh, Verena Lochmuller, and Tara Wigley. Then, Luisa Weiss joins us to talk about her deep connection to German food. Growing up between Berlin and the US, she tells us about her favorite hot school lunches, (which are famous in German culture!), “low key dinners” known as abendrot, and the influences German dishes have gleaned from other countries. Luisa is the author of Classic German Cooking, and she leaves us with her recipe for Käsespätzle, Swabian Noodles with Mountain Cheese and Caramelized Onions.Broadcast dates for this episode:November 8, 2024 (originally aired)When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you!Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Yotam Ottolenghi's books are a fixture on the shelves of many home cooks. In his latest cookbook, written with co-authors Helen Goh, Verena Lochmuller and Tara Wigley, the Israeli-British chef and restaurateur turns his eye towards comfort food. Ottolenghi Comfort considers the rituals and recipes that produce comfort in our culinary experiences, like the simple acts of holding a bowl or making a one-pot meal. In today's episode, Ottolenghi speaks with Here & Now's Robin Young about the memories we carry with us, whether they're connected to a childhood dish or an Oasis song. They also discuss the chef's perfect equation for comfort food, which often involves cauliflower.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Yotam Ottolenghi, like many of us, is looking for comfort now more than ever. The influential London-based chef joins Martha today to talk about his newest cookbook: Ottolenghi Comfort. These passionate cooks talk about the simple foods that comfort them and tips about the ingredients they use for them, from pomegranates to phyllo dough. Yotam also shares his insights on the how the Israeli cuisine he grew up around came to be blended from the many diasporas of Jewish people. This charming conversation will leave you hungry for more!See omnystudio.com/listener for privacy information.

First, pinch me time — because we've got the REAL-LIFE LEGEND that is Yotam Ottolenghi on the show! If anyone has ever wondered what the celebrated chef, writer, restaurateur, and veggie rehabilitator Yotam Ottolenghi is truly like, this episode is the perfect introduction. You'll meet a clever, driven, and utterly charming person whose life mission is to make people happy through food.We dive into a career that began with unexpected fame and evolved into him becoming one of the world's most influential chefs, with over 11 million books sold globally. We decode the “Ottolenghi Effect”—or why so many of us actually know what sumac and tahini are—and explore the family ties and global collaborations behind the 100 recipes in his latest book, Comfort.The conversation also touches on the joy and realness of gay parenting, why he created the Ottolenghi Test Kitchen, and his personal take on what "Just Right" means, both in life and in the kitchen. And of course, there are surprises—including the kitchen tools and essentials he uses (and those he doesn't!).Above all, this episode will leave anyone hungry—hungry for the comfort food that feels like home and inspired by Yotam's ability to stay creative under pressure. His secret? Collaborating closely with others. As Yotam says, that's where the real magic happens.Comfort, by Yotam Ottolenghi and co-authors Helen Goh, Verena Lochmuller and Tara Wigley is out now. Guest: @ottolenghi The Enoughness with Melanie RickeyProduced and edited by Steve Hankey The podcast is recorded at 1 Warwick in Soho, a welcoming club for members and visitors alike, and the home of The Enoughness with Melanie Rickey. Hosted on Acast. See acast.com/privacy for more information.

Chef Yotam Ottolenghi's new cookbook, Ottolenghi Comfort, focuses on recipes that bring us warmth when we need it most, from curries and noodles to a simple chocolate mousse. He talks to Matt Galloway about how what we cook — and who we eat it with — can bring comfort in uncomfortable times.

Chef and author Yotam Ottolenghi is internationally beloved for his joyful and accessible approach to fresh ingredients in his restaurants, and also in his recipes for home cooks. The self-described "greedy little boy" from Jerusalem shares how he found his way out of academia and into kitchens; the ways he's trying not to be a nervous parent; and why now more than ever, he believes everyone should find comfort in food — no matter where you come from. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef, restaurateur and bestselling cookbook author Yotam Ottolenghi teaches Stephen how to make a Japanese/North African spin on a fried chicken sandwich. This recipe and more can be found in his latest cookbook, “Ottolenghi Comfort,” which is available everywhere starting Tuesday. Learn more about your ad choices. Visit megaphone.fm/adchoices

durée : 00:05:59 - La chronique cuisine d'Elvira Masson - par : Elvira Masson - A l'occasion de la parution de Comfort, le dernier livre de Yotam Ottolenghi

Our anchors get the scare of their lives when they get a tour of Jimmy Fallon's 'Tonightmares' haunted maze in Rockefeller Center. Also, Chase Stokes joins to discuss the return of one of the biggest shows on television, 'Outer Banks.' Plus, our Shop TODAY team shares the best fashion and beauty products to purchase this fall as voted on by listeners. And chef Yotam Ottolenghi shares a delicious salmon and potatoes recipe.

Sylvio Martins gives us a glimpse into The Infatuation's blind taste test to determine the 10 best croissants in Los Angeles. Yotam Ottolenghi and Verena Lochmuller craft globally-inspired comfort food in a new cookbook. Seeking Turkish cuisine, LA Times restaurant critic Bill Addison finally finds it in a Santa Monica coffee shop. Chef Juan Ferriero creates inspired salads for his menu at Great White.  

Culinary maestro Yotam Ottolenghi, the man who's transformed the way we think about Middle Eastern flavours, vegetables, and the art of home cooking joins us to chat 'Comfort' food. We welcome Livi Deane, a model and beautician, who's written a book about living with lifechanging impaired vision and a prosthetic eye, as a result of a rare form of eye cancer. And historian siblings David and Yinka Olusoga join us to discuss their new book 'Black History for Every Day of the Year' and will be share some of their own life story with us All that, plus we have the Inheritance Tracks of comedian, presenter, actor and creator of Keith Lemon, Leigh Francis. Presenters: Nikki Bedi and Huw Stephens Producer: Ben Mitchell

Yotam Ottolenghi joins Ray with one of the other co-authors of the beautiful new cookbook that is out now.

In this EP., I discuss the importance of food as a source of energy AND JOY, and why we need to fall in love with learning how to feed ourselves and find joy in the kitchen. Drawing from personal experiences, I emphasise the need to find your own culinary inspiration—what I call your 'Ottolenghi effect.' I offer practical tips on meal planning, preparation, and making the cooking process enjoyable. I delve into my admiration for Yotam Ottolenghi, explaining how his cookbooks inspire my weekly cooking rituals and foster a deep love for cooking. 00:00 Setting Up the Perfect Podcast Backdrop 00:56 A Surprise Discovery in the Kitchen 01:35 The Story Behind My Ottolenghi Cookbooks 03:27 Falling in Love with Ottolenghi's Recipes 06:03 The Joy of Cooking and Sharing Food 06:59 The Importance of a Healthy Relationship with Food 11:15 My Journey into Nutritional Science 23:10 Cultural Differences in Food Relationships 34:53 Finding Your Own Ottolenghi Effect 37:27 Using Constraints to Simplify Meal Planning 38:38 Finding Inspiration in Cuisine and Culture 39:51 Experimenting with New Recipes 42:59 Making Cooking Enjoyable 45:04 The Importance of Meal Prep 50:54 Warrior School Testimonials 52:45 Personal Transformations and Success Stories 55:38 Advice for New Warriors 01:02:19 The Power of Filming Your Progress Related podcasts: Episode 256: Simplifying meals times and feeding your family stress free with Prue Mynard: https://podcasts.apple.com/ca/podcast/warrior-school/id1470895252?i=1000645329619 Episode 201: Nurturing our children's relationship with food with Alice Zaslavsky: https://podcasts.apple.com/ca/podcast/warrior-school/id1470895252?i=1000619417950 Featured on the show: Warrior School Ottolenghi website Ottolenghi recipes Ottolenghi Instagram Alice Zaslavsky Prue Mynard

Dans ce nouvel épisode de Toque Toque, nous partons sur les traces d'Abdel Alaoui, chef aussi à l'aise en cuisine que sur les planches et les plateaux de télévision. Devant les téléspectateurs ou les clients de son nouveau restaurant Choukran dans le 9ème arrondissement de Paris, il nous fait voyager dans la cuisine marocaine de son enfance, tout en y mettant son grain de sel et de folie bien à lui. Notre journaliste Marie Durrieu est partie à sa rencontre. Entre son amour pour la cuisine et la comédie, Abdel Alaoui a décidé de ne pas choisir. C'est en voyant Maïté et ses émissions culinaires enfant qu'il a compris que la clef de la réussite résidait dans l'invention d'un personnage bien identifiable pour le petit écran. Influencé également par le style décontracté des chefs d'Outre Manche comme Jamie Oliver ou Yotam Ottolenghi, il développe à force de travail et d'imagination son image de chef décalé dans les chroniques culinaires de Canal + ou C à vous. Pour cuisiner à la télévision, il faut savoir raconter des histoires. Abdel Alaoui en a beaucoup à raconter. Celles des coulisses des grands restaurants mais aussi celles des recettes de sa mère. À sa manière, il revisite les saveurs familiales et développe depuis quelques années un rêve : faire connaître autrement la cuisine marocaine. Le nom de son nouveau restaurant - Choukran - est l'un des mots les plus simples et les plus utilisés de la langue arabe. Avec ce mot Abdel Alaoui a une ambition : cuisinier pour dire merci. Sans jamais oublier de rire.Une série audio proposée par Metro en collaboration avec Le Nouveau Bélier et produite par Lacmé production.Avec la voix de Philippe Maymat, écrit par Marie Durrieu, réalisé et mixé par Ben Macé, sur une musique originale de Pablo Altar. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Back for the final episode before we take a little break we thought it was a good time to revisit 'Boring Self Care'. We last spoke about this in October last year but in winter and summer we often need different ways to look after ourselves. From skin checks to bulk cooking, from deciding between early morning movement and a bit of extra sleep, we chat about what helps us, especially in school holidays when the routines can be thrown out. Meg's favourite thing this week was this cake by the fabulous Yotam Ottolenghi closely followed by Nagi's laksa which makes an appearance on the pod everytime she makes it! The Frozen Green Pea and Ham recipe Meg mentioned is also here as promised! We're preparing to launch another round of The Non-Diet Way. Our online program that steps you thgough the work we do one on one with clients who want to get off the diet merry-go-round but aren't really sure what that means. Jump on the waitlist for our next round here. 4 modules over 5 weeks with a live zoom to debrief each module and answer your questions.

Gabrielle Chappel is a rising culinary star and current contestant on Fox's “Next Level Chef,”the Gordon Ramsay competition show. Gabrielle cites her childhood in rural Pennsylvania as having sparked her interest in intentional ingredient sourcing, seasonality, and nutrition. After working odd jobs and grinding in the world of journalism, Gabrielle found her true calling in food. These days, she's determined to redefine the way we think about plant-based eating and what we consider delicious. Tune in to learn all about Gabrielle's cooking philosophy, her idols including Alice Waters, Julia Child, and Yotam Ottolenghi, and her experience on “Next Level Chef,” which is streaming now on Hulu. Don't miss Gabrielle's voicemail to her future self!More on Gabrielle: Instagram, website, "Next Level Chef"Follow Abena on InstagramCherry Bombe on InstagramFuture Of Food Is You transcripts can be found hereLearn more about Cherry Bombe Jubilee hereHosted by Abena Anim-SomuahProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network

Molly, Kristin, Andrea and Kate tackle the topic of cookbook criticism, spurred on by recent online conversations. They discuss what it could look like, its importance and what the lack of rigorous criticism means for cookbook publishing. They talk about the unique obstacles to reviewing cookbooks, the elements reviews should highlight and why we need to be wary of echo chambers. Our hosts speak on the idea that this genre isn't taken as seriously as others, what that means for cookbook quality and share what they specifically want to see in a good cookbook.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella  Mentions Cookbooks And Criticism by Tim MazurekWhere the Heck Is All the Cookbook Criticism? by Paula ForbesA Wine Guide for a Changing World (for Better and for Worse) in NYTEpisode 19: Do Cookbook Awards Matter? | Charlotte DruckmanEpisode 49: Cookbook Media Coverage with Bonnie BenwickKitchen Bookshelf on Instagram Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showModern Proper by Holly Erickson and Natalie MortimerPlenty by Yotam Ottolenghi

Hvis du krydser en selfie fra din kamerarulle med en kunstig intelligens, så kan der komme blazerklædte og ansøgningsvenlige portrætter ud af det, og det har en række virksomheder specialiseret sig i - både i udlandet og herhjemme. Kulturen undersøger, hvor meget menneske der skal til for at portrættere et andet menneske sammen med Lisbeth Thorlacius, der forsker i portrætfotoet og selv er portrætfotograf. Til efteråret kommer den verdenskendte kok og restauratør Yotam Ottolenghi til København og optræder live i forbindelse med udgivelsen af sin nye kogebog. Ottolenghi bliver omtalt som "madens rockstjerne" i Berlingske, men hvem er han, og hvad har han betydet for vores blik på mad? Vi spørger Marie Holm, madjournalist, kogebogsforfatter og podcastvært, der har mødt fænomenet Ottolenghi. Værter: Chris Pedersen og Jesper Dein.

My guest today is Bee Wilson. In all honesty, Bee is one of the most interesting and thought provoking food writers and historians we've ever known.She is the author of 8 books about food and eating. Her books have won multiple awards, and she's won 5 Guild of food writers awards for her journalism. After over 20 years of food writing, this year she released her first cookbook, The Secret of Cooking, something she says she's dreamt of doing since the age of 8.She has been described by Yotam Ottolenghi as "the ultimate food scholar" and writes brilliantly about all aspects of our current food culture.She counts Nigella and Diana Henry as friends (and fans) and I so enjoyed getting to chat to her and hear her Desert Island Dishes. I hope you enjoy this one and thank you so much for listening. A huge thank you to our sponsor HG Walter for bringing the podcast to you this month - visit them at www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Welcome to another episode of the podcast. Today on the podcast, I have an interview with Kat Ashmore. Kat is the digital creator behind Kat Can Cook. Before becoming a TikTok food sensation, Kat graduated from the Institute of Culinary Education in NYC. She then worked for Martha Stewart, developing recipes and producing cooking segments on the Martha Steward Show. She is known for her skillful ability to incorporate clever food hacks and tips into fun, simple, and delicious recipes that just happen to be healthy too. Her real life, authentic, unfussy approach, and relatability have created a community of enthusiastic home cooks. Today on the podcast, we talk about Kat's journey from Martha Stewart to her first cookbook, Big Bites, and her journey through food media on camera and off.  Things We Mention In This Episode: How to Get Paid to Write a Cookbook Without Spending Your Own Money to Edit, Design, or Print the Book. Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun Kat Ashmore website Cookbooks by Alice Waters Cookbooks by Melissa Clark Cookbooks by Yotam Ottolenghi

This week's episode highlights Shakshuka! This North African staple full of seasoned tomatoes, peppers and eggs will be a fun way to mix up your usual breakfast! Give it a try & let me know what you think! You can find the recipe from Yotam Ottolenghi here - https://ottolenghi.co.uk/recipes/shakshukaBe sure to follow HCG on all Social Media platforms @thehcgpodcast! Hosted on Acast. See acast.com/privacy for more information.

Host Piya Chattopadhyay speaks with Paul Rogers about prospects for peace amid global conflict, author and illustrator Oliver Jeffers shares his vibrant visions for the future, Marion Nestle talks about her pioneering role in food politics, Canadian writers unwrap the narratives folded into dumplings, and top chefs Yotam Ottolenghi and Noor Murad extoll the virtues of your kitchen pantry. For more, visit https://cbc.ca/sunday.

In this special episode of Milk Street Radio made in collaboration with our sponsor Study UK, “The Great British Bake Off” winner Nadiya Hussain shares her hack for bread pudding and what happened when she baked for the queen of England. Plus, pastry chef Caroline Schiff tells us about her favorite treats and her time at St. Andrews; we visit a bar in London that was once an underground public loo; we chat with Yotam Ottolenghi about keeping it simple; and Angela Hui tells the story of growing up in her family's Chinese restaurant in Wales.This special episode of Milk Street Radio is made in collaboration with our sponsor Study UK, which encourages people from around the world to study, visit, trade, invest, live and work in the UK. You can learn more about Study UK at https://study-uk.britishcouncil.orgListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Tara Wigley is the in-house writer for the Ottolenghi Test Kitchen, she also has a weekly column in the Guardian and a monthly column in the New York Times which she shares with Yotam Ottolenghi. On the podcast she reminisces about her father's 'egg in the cup', the secret to a great Ottolenghi recipe, and takes Lara and Liv through her new book How to Butter Toast, which is written completely in verse.

My guest today is a food writer's food writer. Beloved by such luminaries as Nigella Lawson, Diana Henry and Yotam Ottolenghi, Bee Wilson may be a bestselling food writer and newspaper columnist (she has published seven books and currently writes the popular Table Talk column for the Wall Street Journal), but she is also a home cook with her own fair share of mess and imperfection. Bee understands the anxiety so many of us share around food and cooking it; And how getting a meal on the table is often about so much more than what that meal is.In her new book, The Secret of Cooking, Bee shares a lifetime of “cooking secrets” that will make even the most culinary phobic - by which I mean me! - feel a glimmer of interest in doing something with a recipe book other than read it.Bee joined me to talk candidly about how cooking brought her back to herself after the trauma of unexpected divorce and how she came around to seeing that separation as a gift. We also discussed overcoming disordered relationships with food, cooking as a love language, getting back in touch with your greedy inner child - and why everybody needs a spider! (Never one to overlook a shopping opportunity, I've already bought one!)If you loved this episode, you might also like my conversations with Aasmah Mir and marina Benjamin.* You can buy all the books mentioned in this podcast at The Shift bookshop on Bookshop.org, including The Secret of Cooking by Bee Wilson and the book that inspired this podcast, The Shift: how I lost and found myself after 40 - and you can too, by me.* And if you'd like to support the work that goes into making this podcast and get a weekly newsletter plus loads more content including exclusive transcripts of the podcast, why not join The Shift community, come and have a look around at www.theshiftwithsambaker.substack.com• The Shift (on life after 40) with Sam Baker is created and hosted by Sam Baker and edited by Juliette Nicholls @ Pineapple Audio Production. If you enjoyed this podcast, please rate/review/follow as it really does help other people find us. And let me know what you think on twitter @sambaker or instagram @theothersambaker. Hosted on Acast. See acast.com/privacy for more information.

Tara Wigley is the in-house writer for the Ottolenghi Test Kitchen, she also has a weekly column in the Guardian and a monthly column in the New York Times which she shares with Yotam Ottolenghi. On the podcast she reminisces about her father's 'egg in the cup', the secret to a great Ottolenghi recipe, and takes Lara and Liv through her new book How to Butter Toast, which is written completely in verse.

durée : 00:07:26 - La chronique de Zazie Tavitian - par : Zazie Tavitian - Zazie Tavitian a cuisiné une mejadra, recette extraite du livre Jérusalem de Yotam Ottolenghi et Sami Tamimi. Elle a été à la rencontre de la cheffe d'origine irlandaise Carol Pender qui tient le restaurant Salicorne à Paris et lui ai demandé de lui raconter son lien avec Yotam Ottolenghi

durée : 00:06:49 - La chronique cuisine d'Elvira Masson - par : Elvira Masson - Elvira Masson qui a été un des première à parler de Yotam Ottolenghi en France, nous propose une de ses recettes préférées

durée : 00:05:05 - La chronique de Manon Fleury - par : Manon Fleury - Manon Fleury a choisi le livre "Sweet" de Helen Goh et Yotam Ottolenghi car elle adore le sucré ! Et dans cet univers, ce livre a été pour elle une source d'inspiration importante.

Autumn's abundance is upon us and we're back in our podcast seats! Summer corn, tomatoes, and eggplant mingle with a new bounty of crisp apples, juicy pears, and orange-fleshed winter squash. It's a literal cornucopia, and we're here for it. As we head into the kitchen and turn on the oven again, we're ready to explore the explosion of sweet and savory flavors that define this season. We share the many ways we plan to enjoy fall, from rich ratatouille to stuffed veggie dishes. What does Sonya make with quince from her neighbor's tree? What kind of skillet pie does Kari make? What are both of us eager to try for the first time? Tune in and get a generous boost of fall cooking inspiration!***Links to recipes and favorites from this week's show:Six Seasons Cookbook by Joshua McFadden with Martha HolmbergMelissa Clark's Ratatouille for the NYTimes Smitten Kitchen's RatatouilleDorie Greenspan's Stuffed Pumpkin with Everything Good via The KitchnLamb Stuffed Quince from Yotam Ottolenghi and Sami Tamimi Sonya's savory pear galette recipePear Slab Pie by Justin Chapple for Food & Wine What to know about different kinds of persimmonsKari's favorite Skillet Apple Pie from America's Test KitchenWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

I'm so excited that today Diana Henry is sharing her Desert Island Dishes with me. Diana is one of my favourite recipe writers and it was a total joy to sit down with her. Diana is a multi award-winning food writer, journalist, broadcaster and cook book author. Described as one of the most prolific recipe writers of a generation but also one of the most beloved.She is the Telegraph's much-loved cookery writer, After a career as a tv producer - working for both the BBC and Channel 4 - Diana started writing about food after she had her first child.Through her work with the Telegraph she shares recipes each week for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.Yotam Ottolenghi, has said of her work: “Everything Diana Henry cooks I want to eat.” Whilst Nigella Lawson has said, “She can write a recipe for cucumbers with radishes, cherries and rose petals,” and “With another writer you wouldn't trust it, but with Diana you want to give it a go because it feels both safe and inspiring.”Thank you very much to Deliveroo for sponsoring this episode of Desert Island Dishes. You can find out more about the brilliant work Deliveroo and the Trussell Trust are doing together at https://deliveroofulllife.com/Thank you for listening. If you've like to sign up for my brand new newsletter, here is the link: https://dinnertonight.substack.com Cant wait to see you there! Margie x Hosted on Acast. See acast.com/privacy for more information.

Ukraine's First Lady, Olena Zelenska, has given a very personal interview to the BBC 18 months after the Russian invasion and subsequent war in her country. In it, she speaks about having to live in a different location to her husband, President Zelensky, and her fears for her children's future. The BBC's Yalda Hakim joins Nuala McGovern. A male politician is calling for a Minister for Men. Nick Fletcher, the Conservative MP for Don Valley, believes that men face such serious difficulties in today's society that they need a specific champion. The second in our Rebuilding My Life series. When Martine Wright was rescued from the wreckage of a bombed Tube train on what became known as 7/7, her injuries were so severe that she could not be identified. Both her legs were amputated above the knee. Eighteen years on, Martine speaks to Nuala about her road to recovery, physically and emotionally. Past Lives is the directorial debut from the New York playwright turned filmmaker Celine Song. She tells the story of Nora and her childhood sweetheart, Hae Sung, who she left behind in Seoul when her family immigrated to Canada. But they reconnect years later in New York, when Nora is happily married - and grapple with what they are to each other now… and whether they missed their chance. Do you wish you cooked more but don't know where to start? Yotam Ottolenghi called Bee Wilson 'the ultimate food scholar'. She's the author of six books on food-related subjects. Now she's written her first cookbook, The Secret of Cooking: Recipes for an Easier Life in the Kitchen. Presenter: Nuala McGovern Producer: Lucinda Montefiore Opener 00:00 Olena Zelenska 01:40 Nick Fletcher 09:10 Rebuilding My Life - Martine Wright 24:29 Past Lives 37:35 Bee Wilson 45:51

For Part Two of our best of Season Two, we'll hear from Tina Fey, Mel Brooks, Adwoa Aboah, Rick Rubin, Wolfgang Puck & Yotam Ottolenghi.Over the course of this season, we've spoken to 34 guests for Ruthie's Table 4—talking about food, family, and memories. We've had conversations in Los Angeles, New York, Cannes and, of course, at home here at The River Cafe in London. To mark the end of Season Two, we've complied some of these conversations together. So please join us at Ruthie's Table 4. Please rate & review the podcast on Apple podcasts, Spotify, IHeart Radio app or wherever you get your podcasts. For more information, recipes, and ingredients, go to: Web: https://rivercafe.co.uk/Instagram: www.instagram.com/ruthiestable4Facebook: https://en-gb.facebook.com/therivercafelondon/ For any podcast enquires please contact: willem.olenski@atomizedstudios.tv For more podcasts from iHeartRadio, visit the iheartradio app, apple podcasts, or wherever you listen to your favourite shows.See omnystudio.com/listener for privacy information.

Samira Ahmed speaks to the chef Yotam Ottolenghi, who has arguably done more than any other food writer in recent times to change the way we cook and eat. In 2014 the American food magazine Bon Appétit wrote that he had ‘made the world love vegetables' – although he himself is not a vegetarian. They speak about his life and career, from discovering his love of food in Jerusalem and that his grandmother was a Mossad spy to his professional partnership with Palestinian chef Sami Tamimi and navigating what it means to be a gay man and parent. He is the author of numerous cookbooks including Simple and Flavour. This discussion first aired on our award-winning podcast, How I Found My Voice, in 2021. We'd love to hear your feedback and what you think we should talk about next, who we should have on and what our future debates should be.  Send us an email or voice note with your thoughts to podcasts@intelligencesquared.com or Tweet us @intelligence2.  And if you'd like to get ad-free access to all Intelligence Squared podcasts, including exclusive bonus content, early access to new episodes and much more, become a supporter of Intelligence Squared today for just £4.99, or the equivalent in your local currency .  Just visit intelligencesquared.com/membership to find out more. Learn more about your ad choices. Visit megaphone.fm/adchoices

Another dream guest in the Dream Restaurant. World renowned chef, restaurateur and author Yotam Ottolenghi has a table booked this week. And James just wants to talk about Disney World food. ‘Ottolenghi Test Kitchen: Extra Good Things', by Yotam Ottolenghi and Noor Murad, is out now, published by Ebury Press. Buy it here. Recorded and edited by Ben Williams for Plosive. Artwork by Paul Gilbey (photography and design) and Amy Browne (illustrations). Follow Off Menu on Twitter and Instagram: @offmenuofficial.And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.Watch Ed and James's YouTube series 'Just Puddings'. Watch here. Hosted on Acast. See acast.com/privacy for more information.