Here’s a quick interview from The New Yorker Radio Hour.
Jane Kramer talks with Yotam Ottolenghi, the Israel-born chef whose love of fresh food and complex, Middle Eastern flavors is fascinating whether or not I have a jar of preserved lemon in the house.
His cookbooks are among the most beautiful I’ve ever seen. Wow.
I’m especially intrigued by his forthcoming book, Simple (preorder now for delivery in October), where he admits that his long lists of ingredients may be hard for some home cooks (like me!). Simplified Ottolenghi may just be the ticket.
To cool and amuse you this weekend, here’s Ottolenghi’s recipe for Watermelon and Feta Salad with Marinated Olives and Preserved Lemon. Thing that makes me happy: basil and mint leaves sprinkled on top.
And—incredible—I have a jar of preserved lemon in the house, sold to me by Trader Joe’s irresistible Fearless Flyer. I’ve been waiting for a destiny for those little lemons.