Four years ago, Chef Yotam Ottolenghi published his cookbook Plenty, full of some of the most colorful, vibrant, flavor-packed vegetarian recipes we’d ever seen. Vegetarians and meat eaters alike fell in love with the book for its inventive take on produce, mirrored by Ottolenghi’s column in the Guardian. Eggplant was topped with a silky buttermilk sauce and pomegranate seeds; roasted tomatoes and lentils paired with boiled eggs and spicy, nutty dukkah. Vegetables were reborn.
This month, Ottolenghi releases the much-anticipated follow-up Plenty More, which brings more of the bright dishes we love. This time he breaks the recipes down by technique — tossed, steamed, simmered, grilled, fried — highlighting new ways to approach familiar ingredients. And there are unfamiliar ones to add to the repertoire, too: sumac, nigella seeds and curry leaves, to name a few, though all of the recipes are perfectly approachable for home cooks.
Here’s a sneak peek of some of our favorite recipes from the book. Give them a try, then read our Q&A with Ottolenghi to learn more about his inspiration.
|Slow-Cooked Chickpeas on Toast with Poached Eggs
Don’t be deterred by the long cooking time for this seemingly simple recipe — the result is well worth it. The chickpeas emerge impossibly soft, and the flavor is rich and deep in a way that only slow cooking can bring about. Plus, this dish tastes fantastic a day or two after it’s prepared, so you might want to make a double batch for leftovers.
|Stuffed Peppers with Fondant Rutabaga & Goat Cheese
Here’s a comforting dish, featuring rutabagas cooked into a rich, unctuous stuffing with melted cheese. It’s beautiful served in halved bell peppers, but you can also serve the rutabaga on its own as a side to roast beef or pork.
|Squash with Chile Yogurt Cilantro Sauce
Mixing Sriracha with Greek yogurt and drizzling it over a dish of roasted vegetables is a fast-track way to reach a sweet-sharp depth of flavor. The fresh herb paste brings in another layer of freshness, along with a visual “wow.” This is perhaps the simplest recipe in the book — and it’s destined to become a favorite.
|Fig & Goat Cheese Tart
Anyone can make this beautiful dessert tart, topped with sweetened goat cheese, ripe figs and fresh thyme leaves. It starts with a yeasted pastry, but for a shortcut you can use store-bought puff pastry instead.
|Pink Grapefruit & Sumac Salad
Here, grapefruit’s astringency is balanced by sweet basil and a bright, spiced dressing. It works as a palate-awakening starter or between courses, and it’s also a nice side dish served alongside fried tofu pieces or a spicy roasted chicken.