Ottolenghi Test Kitchen: Extra Good Things by Noor Murad and Yotam Ottolenghi

Search this book for Recipes »
    • Categories: Chutneys, pickles & relishes; Lunch; Main course; Cooking for 1 or 2; Vegetarian
    • Ingredients: fresh ginger; garlic; cumin seeds; mild curry powder; chilli flakes; canned lima beans; coriander leaves; double cream; mature cheddar; sourdough bread; green chillies; red onions; apple cider vinegar
    • Categories: Sauces, general; Main course; Palestinian; Vegetarian
    • Ingredients: feta cheese; ricotta; pecorino Romano cheese; eggs; egg yolks; ground cinnamon; unsalted butter; Fresno chillies; plum tomatoes; apple cider vinegar
    • Categories: Chutneys, pickles & relishes; Soups; Quick / easy; Main course; Italian
    • Ingredients: leeks; celery; cinnamon sticks; parsley; coriander leaves; chives; dill; garlic; turmeric; cumin seeds; chilli flakes; canned cannellini beans; chicken stock; tubetti pasta; frozen peas; lemons
  • show
    • Categories: Fried doughs; Sauces, general; Snacks; Vegetarian
    • Ingredients: coarse polenta; cream cheese; Lancashire cheese; pecorino Romano cheese; eggs; coriander leaves; sunflower oil; Fresno chillies; apple cider vinegar
    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Vegetarian
    • Ingredients: green onions; nigella seeds; eggplants; fenugreek seeds; cumin seeds; turmeric; onions; fresh ginger; tomato paste; apple cider vinegar; Greek yoghurt
    • Categories: Salads; Small plates - tapas, meze; Middle Eastern; Vegetarian
    • Ingredients: yoghurt; paprika; Aleppo pepper; nigella seeds; caraway seeds; dried oregano; datterini tomatoes; red onions; parsley; mint
    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Side dish; Vegetarian
    • Ingredients: beetroots; green onions; za'atar; parsley; mint; feta; crème fraîche
    • Categories: Dressings & marinades; Stews & one-pot meals; Main course
    • Ingredients: dried cascabel chillies; dried chipotle chillies; limes; celery; Fresno chillies; garlic; plum tomatoes; onions; rotisserie chicken; coriander leaves; green onions; buffalo mozzarella; sour cream; cream cheese; Roquefort cheese
    • Accompaniments: Black beans and rice with jammy peppers
    • Categories: Egg dishes; Side dish; Vegetarian
    • Ingredients: frozen spinach; unsalted butter; onions; garlic; nutmeg; double cream; sour cream; pecorino Romano cheese; chives; lemons; pine nuts; paprika; egg yolks
    • Categories: Stews & one-pot meals; Main course; Vegetarian
    • Ingredients: dried chickpeas; onions; garlic; fresh ginger; serrano chiles; cilantro; ground cumin; ground cinnamon; Medjool dates; tomato paste; carrots; fresh bay leaves; parsley; feta cheese; caraway seeds; lemons
    • Categories: Chutneys, pickles & relishes; Dips, spreads & salsas; Pancakes, waffles & crêpes; Main course; Side dish; Vegetarian
    • Ingredients: unsalted butter; plain flour; eggs; milk; onions; frozen corn; cumin seeds; Parmesan cheese; sour cream; white cabbage; carrots; jalapeno chillies; oregano; limes; dried ancho chillies; vine tomatoes; coriander leaves
    • Categories: Stir-fries; Side dish
    • Ingredients: onions; green onions; dried red chillies; salted roasted cashews; white cabbage; soy sauce; apple cider vinegar; toasted sesame oil; sesame seeds; Aleppo chiles; coriander seeds; fresh ginger; Fresno chillies; anchovies in oil; coriander leaves; Chinese cabbage; sea salt flakes
    • Accompaniments: Fragrant coconut rice with sizzling green onions
    • Categories: Snacks; Italian
    • Ingredients: anchovies in oil; serrano chillies; unsalted butter; limes; baguette; parsley; daikon radishes; apple cider vinegar; beetroots; fresh ginger
    • Categories: Chutneys, pickles & relishes; Sauces, general; Main course; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: extra-firm tofu; soy sauce; limes; sunflower oil; salted roasted cashews; rice vinegar; fresh ginger; shallots; garlic; Fresno chillies; coriander leaves; makrut lime leaves; star anise; red chillies; caraway seeds; turmeric; tomato paste; maple syrup
    • Categories: Pasta, doughs & sauces; Main course; Egyptian; Vegan; Vegetarian
    • Ingredients: split green peas; onions; vermicelli nests; ground cinnamon; giant couscous; parsley; garlic; plum tomatoes; tomato paste; cumin seeds; coriander seeds; chilli flakes; apple cider vinegar
    • Categories: Pies, tarts & pastries; Chutneys, pickles & relishes; Main course; Vegetarian
    • Ingredients: filo pastry; unsalted butter; onions; sage; parsley; feta cheese; lemons; butternut squash; ground cinnamon; Fresno chillies; apple cider vinegar
    • Categories: Pies, tarts & pastries; Main course; Italian; Vegetarian
    • Ingredients: eggplants; eggs; egg yolks; dried breadcrumbs; kataifi pastry; pecorino Romano; buffalo mozzarella cheese; onions; garlic; Aleppo chilli flakes; ground cinnamon; ground cumin; tinned tomatoes; coriander leaves
    • Categories: Dressings & marinades; Side dish; Christmas; Thanksgiving; Vegetarian
    • Ingredients: baby carrots with tops; caraway seeds; cumin seeds; sultanas; apple cider vinegar; maple syrup; blanched almonds
    • Categories: Dressings & marinades; Egg dishes; Breakfast / brunch; Cooking for 1 or 2
    • Ingredients: shallots; limes; baby spinach; turmeric; eggs; serrano chillies; tamarind paste; fish sauce; coriander leaves
  • show
    • Categories: Bread & rolls, savory; Curry; Main course; Indian; Vegetarian
    • Ingredients: plain flour; CaraFoam malt; ghee; fresh ginger; fresh turmeric; garlic; serrano chillies; yellow tomatoes; yellow cherry tomatoes; orange cherry tomatoes; cumin seeds; black mustard seeds; Kashmiri chillies; curry leaves; red lentils; limes
    • Categories: Sauces, general; North African; Vegan; Vegetarian
    • Ingredients: garlic; dried Kashmiri chillies; dried ancho chillies; cumin seeds; coriander seeds; caraway seeds; Kashmiri chilli powder; tomato paste; dried rose petals; apple cider vinegar; rose water
    • Categories: Dips, spreads & salsas; Main course; Vegetarian
    • Ingredients: portobello mushrooms; vegetable stock; soy sauce; eggs; egg yolks; panko; sunflower oil; Greek yoghurt; limes; unsalted butter; rose harissa; garlic; ground cumin; ground cinnamon; Kashmiri chilli powder; coriander leaves
    • Accompaniments: Side-of-greens with crispy garlic
    • Categories: Sauces, general; Main course
    • Ingredients: russet potatoes; onions; garlic; cumin seeds; rose harissa; tinned tuna in oil; green onions; parsley; mature cheddar cheese; eggs; egg yolks; dried breadcrumbs; sunflower oil; limes; Greek yoghurt; mayonnaise; hard-boiled eggs; pickles; dill

Notes about this book

  • Soulkitchenjen on January 17, 2023

    This book has good recipes, but they’re not in proportion to the amount of effort involved. Sure, the outcome is good, but it’s not so good that you’re happy you spent an hour and dirtied every pot and pan. The recipes are so incredibly detailed in some instructions and completely lacking in others. I find that Christopher Kimball arrives at the same place in half the time and with half the ingredients. Just nothing here that was worth all that effort.

Notes about Recipes in this book

  • Broccolini with peanut gochujang dressing

    • SheilaS on January 16, 2023

      The gochujang and lime juice make this a bright and interesting twist on a spicy peanut sauce. I thinned some of the dressing and tossed it with cooked noodles and threw in a few shrimp to make this into a full meal.

    • KarinaFrancis on October 05, 2022

      A perfect dish for the start of spring. I used a bunch of broccollini, a bunch of thick asparagus and halved the sauce. The sauce is delicious with the greens but those nut, omg so good. Luckily I made the full quantity of nuts.

    • lean1 on July 30, 2023

      Dressing is fantastic. I didn't have the lime leaves even without them I can put this on everything. I used fresh herbs from my garden to make it even better.

  • Sweet potato with goma dare and crispy tofu

    • SheilaS on February 01, 2023

      Oh my, this is really good. The crispy tofu is the "Extra Good Thing" about this recipe. This is not tofu that purports to have an crispy exterior. These are crispy/crunchy/salty tofu bits that supposedly keep for several days but I keep nibbling on them so I'm not sure about that! The combination of roasted sweet potato wedges, topped with the sesame-based goma dare, a drizzle of the Aleppo chili oil and a sprinkle of the crispy tofu is a winner and while the recipe has multiple components, it's very efficiently written.

    • EmilyR on October 26, 2022

      Everyone loved this... it's a great mix of salty, sweet, an umami. I am so glad I made extra tofu (mine had to cook a touch longer) because I can't wait to make this again. It's a great little Autumn dish that is easy to amend for more or less spice.

    • kitchen_chick on November 15, 2022

      Fantastic dish! We loved this. The "goma dare" is a great dipping sauce on its own that I'll make for other roasted veggies, and as noted in the recipe the crispy tofu bits are a great garnish for other dishes. The ingredient list could be in a better order from a prep point of view, so read the recipe carefully. I ended up tossing the tofu with the spices meant for the chile oil.

  • Sunshine salad with carrot-ginger dressing

    • Apollonia on September 24, 2023

      Yum! Cheerful and delicious as we creep into winter. I served as main for two people, increasing the avocado in each serving. As Ganga108 says, definitely no need to strain if you make the dressing in a Vitamix or similar.

    • Ganga108 on August 01, 2023

      A nice avo and smashed cucumber salad, fresh and Summery, with an interesting dressing. I made the dressing in the vitamix and so there was no need to strain. It makes a lovely creamy dressing with hidden veg :) A great salad for casual entertaining.

    • Ganga108 on August 01, 2023

      The Carrot-ginger dressing is wonderful as a dip with roast or char-grilled broccoli. A lovely snack, yum.

    • ellwell on May 01, 2023

      This was really good. The carrots did not really come through in the dressing. The sesame oil, miso and soy were the dominant flavor notes. It was a delicious fresh salad and went well with my pork tenderloin which had been marinated in soy sauce and Dijon mustard.

  • Shawarma cauliflower with green tahini

    • Apollonia on December 05, 2022

      Fantastic. I often find Ottolenghi recipes a bit too oily for my taste, so I usually cut the fat a lot, but I was persuaded by the headnote here not to, and that was the right call. The fat really carried the flavor, so don't skimp. The cabbage was a bit meh, but everything else superb. Unless your cauliflower is huge, this realistically serves more like 2 than 4.

    • Shaxon on March 25, 2023

      doesn't taste like cauliflower, very good, serve with naan or as a wrap in a flour tortilla

  • One-pot chickpeas with carrots, dates, and marinated feta

    • crandall57 on September 26, 2023

      This was easy to make and delicious. I will definitely make this again. Don't skip the feta.

    • KarinaFrancis on October 15, 2022

      Yum! This was so much more delicious than my photo would suggest. The chickpeas we’re soft and flavourful, I ended up needing a bit more water in the last half hour so I dissolved the salt in the extra water instead of adding it at the end. You can’t really taste the dates but they dissolved in the sauce and gave it a beautiful sweetness. Will make this again! UPDATE: the leftovers were even better the next day, I wilted some spinach through to bulk it up

    • apw2020 on July 30, 2023

      This is one of my top five Ottolenghi recipes of all time. Absolutely delicious. And yes, I used canned chickpeas (for shame!) and cut the cooking time own by 30 minutes, and it was still out of this world delicious.

    • rachelblair on June 12, 2023

      This has become one of my favourite recipes and perfect for using up all the carrots from my CSA box. I usually double up on the carrots because they are so good. I cooked it with the regular big carrots from the grocery store once and it wasn’t as good so I’d suggest farmers market carrots or those smaller carrots sold with the green attached still since they are much sweeter and flavourful.

    • Babeng.Bubba on May 21, 2023

      So easy

  • Root vegetables and harissa chickpeas with dukkah

    • Astrid5555 on January 08, 2023

      This recipe appeared first in the Guardian in 2020 and I have made it several times since, because it is amazingly good! I usually make it with whatever vegetables I have on hand, not only with potatoes and squash, but also with fennel, cabbage, sweet potatoes and broccoli. Perfect heat from the rose harissa in combination with the yogurt and nice acidity from the lemon salsa. Great as a main with a side of grains or as a side to fish.

    • lean1 on November 02, 2022

      made this with acorn squash, just one sliced in wedges and seeded with 1/2 amount of other ingredients. Added written amount of chickpeas with harissa and salt. Excellent flavor easy to make. Will make it again.

    • Hansyhobs on February 06, 2023

      This was fine. At the end of the day it's just a tray of roasted veg, nothing that exciting and probably won't bother doing again.

  • Turmeric fried eggs with tamarind dressing

    • Astrid5555 on March 14, 2023

      This is not your typical Ottoleghi recipe, because you can actually make it in no time. Perfect for a quick home-office lunch, and it also tastes delicious.

    • elifinn on November 06, 2022

      Recipe available on

  • Roasted kohlrabi with tomato, hazelnuts, and tarragon gremolata

    • Astrid5555 on January 08, 2023

      We do not like kohlrabi, but there was some in my CSA box which had to be used up and this dish made us converts. Exceptional, especially in combination with the orange zest and the gremolata. So so good!

    • KarinaFrancis on October 09, 2022

      Absolutely delicious, the kohlrabi cooked till it soft, sweet and charred. The gremolata is a fantastic finishing touch, especially the orange zest. Bonus it cooks in the same time as it took to roast a chicken and is perfect along side it.

  • Coffee mousse with tahini fudge

    • Astrid5555 on January 08, 2023

      This is a perfect dessert for entertaining, you can make it ahead and it is tastes phenomenal. Perfect for coffee lovers!

  • Feta dumplings with fresh chilli sauce

    • eliza on October 28, 2022

      I just made the fresh chilli sauce using some gochugaru and kimchi chillies from the garden. I sterilized a jar so it can keep in the fridge for a couple of weeks. Very easy to make.

    • tarae1204 on July 22, 2023

      There is an error in the specified quantity of semolina. It is 1/3 cup (per the recipe) not 3 cups (per ingredient list), that are added to the dumpling dough. Then another 1/2 cup semolina is used for coating the dumplings.

  • Green minestrone with cheat’s preserved lemon

    • aargle on May 30, 2023

      This was a delicious Sunday night dinner consumed in one sitting. Will use less cinnamon sticks next time as I found the cinnamon overpowering and won’t bother with the chilli oil instead perhaps using a little chilli paste. The cheats preserved lemon was a great addition and definitely worth doing. Will definitely make again.

    • EmilyR on October 21, 2022

      I love preserved lemon and always have it on hand, but this cheat's preserve is a fun take on not waiting endless months. The minestrone is hearty and vegetable laden.

    • grindabod on January 27, 2023

      I enjoyed this comforting soup a lot. I loved the nod to ash-e reshteh (I think we should follow Noor's suggestion to call this recipe asheroni!) with the cooked-down herbs. I didn't have a lot of time so I used a jarred preserved lemon instead of making the one in the recipe, and added Calabrian chilli paste on top instead of making the chilli oil. Doing it like this is actually not that much work and I loved the flavours.

    • Anea25 on October 20, 2023

      great veggie soup, really comforting

    • Soulkitchenjen on January 16, 2023

      This recipe was good. Not mind blowing, but good. I’m finding that Ottolenghi recipes somehow use 100 ingredients and never taste like it. All the herbs kinda got muddled together from the cooking. The lemon was a nice touch. The chili oil was probably not necessary and didn’t contribute much. Just really so many steps for something that was just ok.

  • Chaya’s dal pita with grilled tomato salsa

    • aargle on November 13, 2023

      This was a huge hit with the family despite them being suspicious of any meal that lacks meat. Very easy and flavoursome also economical - the grilled tomato salsa is essential in my view. Will definitely repeat.

  • Roasted hake with fenugreek onions and herby, yogurty peas

    • aargle on May 06, 2023

      Absolutely delicious and remarkably straightforward despite the long list of ingredients.I thought the flavours blended beautifully and it would be an ideal dish for entertaining. I used barramundi fillets and will definitely make again.

  • Kalbi butter noodles

    • michalow on December 30, 2022

      I greatly reduced the butter, then tossed some leftover brussels sprouts (thinly sliced and sauteed with lemon zest and poppyseeds) with the buttered/spiced noodles. Finished with a squeeze of lemon juice. My nose is still running from the chiles, but it was delicious.

    • rhb on December 25, 2022

      We made this over spagetti and loved it. Next day, we used the butter to finish off sauteed mushrooms and loved it.

  • Rosemary and thyme farinata with jammy onions

    • jenmacgregor18 on February 14, 2023

      I doubled the fennel seed and just chopped up all the rosemary, subbed oregano for thyme, and added 2 tsp of Aleppo pepper. I mixed at least half of the herbs into the batter and scattered the rest on top. I use the full amount of oil. It never got frothy for me in mixing. I baked it for the full 30 minutes. It turned out crisp on the edges and top. It didn't seem oily to me. Tasting it without the miso & onions, it definitely needed more salt. But with the miso & onions, I thought it was very good. I enjoyed it.

    • EmilyR on October 24, 2022

      For having so many great herbs and smelling so wonderful this was surprisingly bland. We added more salt and I reduced the olive oil by 1 Tbsp... next time I'd ditch even more - this is very oily. I've had soccas in Nice, France and also made others from a different recipe and this won't be a repeat without heavy amending. The onions however are nice.

  • Asparagus with labneh, brown butter, and burnt lemon

    • meggan on May 17, 2023

      This was a massive fail for me. It was both gritty and way too bitter.

    • KarinaFrancis on October 27, 2022

      This was good but very rich.

  • Sambal tofu with cashews and ginger pickle

    • meggan on November 15, 2022

      Good blend but make sure to fish out star anise as it is gross to get a mouthful of it.

    • Shaxon on October 22, 2022

      a little time consuming and fussy, but very good blend of flavors. Served with coconut rice.

  • Whole roasted carrots with sweet and sour dressing

    • Dinovino on April 08, 2023

      The carrot tops are delicious

    • KarinaFrancis on October 15, 2022

      I’m always happy to try new roasted carrot recipes, especially an Ottolenghi one. The dressing is a standout, sweet sultanas, tangy vinegar and Smokey maple syrup then you hit it with brown butter and crunchy almonds. I subbed dill for the carrot tops because that’s what I had on hand, I’d do it again because I’m not a fan of carrot tops.

  • Chocolate, orange, and pistachio buns (aka V’s fabulous buns)

    • Dinovino on April 08, 2023

      Great Easter treat !

  • Side-of-greens with crispy garlic

    • KarinaFrancis on October 10, 2022

      Noor doesn’t lie when she says this is the “side of greens” that would go with a multitude of dishes. It’s delicious and went perfectly with some roast chicken. I used regular chard as rainbow is hard to come by, I also added a bit of dried chilli. Definitely a keeper

  • Blackened chicken with caramel and clementine dressing

    • KarinaFrancis on November 14, 2022

      Even though we didn’t get the skin totally blackened this was absolutely delicious! I boned the thighs which wasn’t as difficult as I thought it would be. The chilli caramel was delicious, I’m glad I made rice to soak it all up.

    • ellwell on October 29, 2023

      Very good combination of flavors. I used boneless skinless breasts and thighs because that is what I had, so we didnt get the crispy skin bonus. I browned them in the skillet and otherwise followed the directions. Husband like it a lot.

    • hollis on May 05, 2023

      Great recipe, great sauce

  • 2-scalloped potatoes with chimichurri

    • KarinaFrancis on November 05, 2022

      Really good and much lighter than creamy potato bakes. Laying the potatoes out in a pattern is a bit of a faff but totally worth it in the end. The chimichiri at the end gave it a nice zing.

  • Fragrant coconut rice with sizzling green onions

    • KarinaFrancis on November 08, 2022

      A bit fancier than your regular rice dish and really delicious. It was worth tracking down the right coconut. Will make again, but maybe not on a weeknight

  • Pistachio macaron cake with elderflower apricots

    • KarinaFrancis on December 18, 2022

      Yum! A beautiful cake to finish an early Christmas lunch. Chewy in the middle and crispy on the outside. The apricots are a perfect match and I’ve saved the infused elderflower cordial for a cocktail

  • Black beans and rice with jammy peppers

    • KarinaFrancis on November 13, 2022

      I only made the jammy peppers as part of an apertivo spread and we all loved them. They were easy to make and benefited from an overnight stay in the fridge where the flavours melded together.

  • Slow-cooked zucchini with pangrattato

    • KarinaFrancis on December 11, 2022

      Slow cooked zucchini are seriously delicious! Chop up the zucchini and onions and roast them, then add the cherry tomatoes. The pangrattato does add that something extra, Noor is right it’s better eaten at room temperature, you can really appreciate the flavours.

  • Sweet and savory chicken pie with cinnamon almonds

    • KarinaFrancis on November 26, 2022

      While this was truly delicious it was a LOT of work. The cinnamon, onion and ginger echoed a Moroccan bastilla and the cinnamon almonds really took it up a notch. The issue was the pastry, it was super sticky which made working with it difficult. I’m glad I made it but probably won’t repeat

  • Double lemon chicken with cheat’s preserved lemon

    • KarinaFrancis on November 08, 2022

      An update on the old school classic and thankfully no deep frying required. The sauce was really punchy thanks to the cheats preserved lemon and it makes enough for a couple of batches. Will repeat

    • lsmedley on January 12, 2023

      I got a lot of bitterness from the lemon rind and it was VERY lemony. Was good, but could only eat one serving and had to give the leftovers away. Really liked how crispy the chicken got, but the writers are right when they say the pan will definitely spit!

    • rhb on December 08, 2022

      The Cheat's Lemons is fantastic! First time I made it, I used 6 small lemons. Took a long time to simmer. Easier to use than preserved lemons and much nicer than commercial preserved lemons. We've been putting this on so many dishes, it is a great condiment! We also made the entire chicken recipe and it was good. Not very lemony to me and too lemony for my husband. I like some other lemon chicken recipes a bit better that are simpler so I probably won't make the chicken again. For the Cheat's Lemon, I try to always have some on hand. ETA: the Cheat's Preserved Lemon freezes perfectly.

    • riapugh on December 06, 2022

      Very lemony! I enjoyed it but it was too sharp and sour for my husband. The egg white marinade for the chicken made it really delicious and tender, will use that technique again.

    • Logan92995 on May 16, 2023

      I really enjoyed this. It was relatively simple to make and came out tasting good. I was initially hesitant, due to the fact that I've made egg-based lemon chicken soup before (avgolomono) and wasn't a huge fan, but I think when served as just chicken it can turn out really well. I also liked the marinade used a lot. Be forewarned as others in here have stated that the frying process is pretty messy. I ended up serving this with a side of store-bought fried rice which was a good decision.

  • Burnt eggplant pickle with garlic yoghurt

    • KarinaFrancis on January 22, 2023

      It’s hard to go wrong with an Ottolenghi eggplant dish and this is no exception. As recommended, I made the pickle the day before we were going to eat it and it had mellowed beautifully. I only deviated from the recipe by adding a pinch of chilli flakes and would do it again. Even the eggplant adverse Silver Fox devoured it.

    • domechef on October 17, 2022

      Other than reducing the amount of oil to three tablespoons (which was enough) I followed the recipe just as written. The balance of spices and acid is spot on. A delicious recipe which must be repeated. I'm sure spices like mustard seeds and/or curry leaves will also work.

  • Brown-butter butter beans with green onion pesto

    • EmilyR on October 17, 2022

      I over baked my beans a touch while waiting for parsley from the grocery, so they were a tad crispier than I would have liked, but nonetheless this was excellent. (Also, used capers in lieu of anchovies). My husband said he "wants to eat the pesto by the spoonful".

    • EmilyR on October 13, 2023

      Made again after a hiatus and my family still loves this one.

  • Spicy rotisserie chicken bake with blue cheese dressing

    • EmilyR on October 21, 2022

      Finding the array of peppers took a little bit of work, but this is a hearty meal that is a sort of interesting take on chicken wing-esque flavors.

  • Rösti with cream cheese, dill pickle, and everything seasoning

    • EmilyR on November 08, 2022

      I always do this to myself... maybe it's the memories of German Christmas markets mixed with life in NYC, but I need to learn how to fry things or admit to myself that it's just not my forté. I had a Spanish friend who instructed me how to use a footed platter to make the best tortilla de patatas and easily flip fried things. This turned into a very rustic hash brown defeating the purpose of this looking anything remotely like the book photo despite best efforts.

  • Wasabi peas with coriander furikake

    • EmilyR on October 26, 2022

      A fun take on wasabi peas... it's always such a good pairing.

  • Chicken wings with banana ketchup

    • joneshayley on December 01, 2022

      The wings are juicy and flavourful, and I really enjoy the banana ketchup (although it’s more similar to brown sauce than ketchup) but I’d serve the ketchup marinaded wings with the ranch dressing from the book not additional banana ketchup, the contrast is better. The ketchup is great with avocado on toast and with bacon!

  • Dreamy pasta and beans with halloumi and arugula pesto

    • tarae1204 on January 13, 2023

      This felt like a bowl of mushy food, but good mushy food: a homemade pesto, a squeeze of lemon (really brightens it), a sprinkle of salty halloumi, and pasta and beans cooked in chicken broth. It’s difficult to grate halloumi so I didn’t worry about the little halloumi chunks. I think diced feta would be a fine substitute.

    • Shaxon on October 22, 2022

      Easy weeknight meal, but the flavor profile relies a lot on the vegetable broth. Maybe my vegetable broth wasn't the best flavor for such a vegetable broth centric dish.

    • Soulkitchenjen on January 17, 2023

      The pasta cooking technique resulted in unevenly cooked pasta. I think you need to stir in the lid on cooking time. There was also too much liquid remaining at the end. That being said, the flavor was delicious. These recipes are just so damn fussy with not the appropriate outcome for that much fussing.

  • Baked polenta with feta, béchamel, and za’atar tomatoes

    • hashi on November 04, 2023

      Made the za’atar tomatoes and proceeded to add it to everything! So delicious.

    • stepharama1 on January 30, 2023

      This was a very flavorful, interesting twist on polenta. After reading a note by another reviewer I cut the amount of za'atar but after tasting, ended up using the entire amount specified in the recipe as the highly flavored tomatoes were a great foil to to the more neutral polenta. I would ensure that you are using a quality za'atar blend that you really like because it's such an integral part of the dish.

    • Shaxon on October 22, 2022

      overwhelming amount of oregano and za'atar

    • hollis on May 05, 2023

      My favorite recipe!

  • Endive salad with maple walnuts and tahini-Parmesan dressing

    • averythingcooks on July 04, 2023

      I made this dressing for a salad of mixed garden greens, red onions, radishes + grated carrots. There's lots of flavour here (even with my use of capers in place of the anchovies) but note that even a 1/2 recipe (for the 2 of us) made LOTS. He says there's a 3 day fridge life and hopefully he's right.

    • lean1 on April 08, 2023

      Made the dressing as written. Tasted wonderful. Used a spring mix dip and also used the walnuts as written in the recipe. Wonderful flavored salad. I will try the dressing with other greens and maybe even in pasta salad.

  • Couscous kosheri with daqa

    • suzanka4 on January 25, 2023

      Made this, family not too impressed but i liked it! I would double the onions and beware the sauce is a tad spicy if you have kids. Also my split peas did not cook in that amount of time and we're a bit hard and i did soak a bit more than overnight. Not sure I will make this again.

  • Oven fries with tahini yogurt and smoky sweet nuts

    • Lsblackburn1 on April 24, 2023

      These were awesome. His technique for cooking the fries worked well and the toppings were delicious. Yes, it’s a bit of work, but all the components are pretty easy. Served as a side for merguez sausage, which was a great combo.

  • Butter-poached prawns and celeriac with herb paste

    • Lsblackburn1 on January 08, 2023

      Lovely delicate flavors in this. My eyes were stinging because of the raw shallot during the whole meal, but I guess the pain was worth it?

  • Beetroot with charred green onions, za’atar, and feta cream

    • chezmaryb on December 31, 2022

      Lots of bitter flavors in here from charred onion and lemon. If you love beets and feta you will like this dish. I found 3 minutes on each side too long to charr the onion, would try 2 minutes next time. Also, I think this would work better served as a tartine with the feta cream as the spread and the beet mix as a topping.

  • Cheesy curried butter beans on toast with pickled onion

    • Ganga108 on March 27, 2023

      I have been reading about jarred beans over the last few months, especially ones from Spain, but they are not generally available here. Browsing in a local Continental Deli recently, I found some. So my first thought was this recipes. Rather than toast, I made pudla/cheela (Indian chickpea flour sort-of pancakes) and used those to enfold the beans. Delicious!

  • Soba noodles with ginger broth and ginger crumbs

    • SaraPlataan on October 24, 2022

      Did not turn out so tasteful as it looks. The combination of flavours did not work for us. Even though we are great ginger lovers.

  • Roti with golden rasam

    • Soulkitchenjen on January 15, 2023

      Excellent recipe. The roti are delicious and easy. The rasam was a lot of steps and dirty dishes, but also very good. Served with a dollop of yogurt. I made a few substitutions. I used red tomatoes instead of yellow (you get what you get in January), dried turmeric instead of fresh, and a jalapeño instead of a Serrano.

  • Potato slab pie with salsa verde

    • Soulkitchenjen on January 14, 2023

      Mine leaked, despite my very best efforts. This recipe was a lot of work for just an ok outcome. The potato slab pie was good. A lot of flavorful ingredients went in and what came out was shockingly more bland that expected. The salsa verde was delicious. I made two subs full fat Greek yogurt for the crème fresh and extra parsley for the basil. With a recipe with an ingredient list this long, a substitute is bound to happen.

  • Creamy gazpacho with ginger-garlic oil

    • hollis on May 05, 2023


You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0593234383
  • ISBN 13 9780593234389
  • Published Oct 18 2022
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Yotam Ottolenghi, Noor Murad, and the test kitchen superteam behind the New York Times bestseller Shelf Love deliver maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite.

Extra Good Things is all about the secret culinary weapons—condiments, sauces, dressings, and more—that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway—a sauce, a sprinkle, a pickle!—that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize your plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more.

And this is where the fun really begins, with extras like marinated feta, featured in a dish of oven-braised chickpeas, that can then be spooned onto your favorite salad or swirled into soup. Slow-cooked za’atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on . . . well, just about everything.

Whether it’s a spicy kick of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably “Ottolenghi.”

Other cookbooks by this author