It's some of the best we've ever seen.
It's like a work of art.
Congratulations to Yotam Ottolenghi and Sami Tamimi.
We don't know how he always manages to get things just right, but these loaves were simply stunning.
Defined by conflict, densely packed with refugees, and sealed from the outside world by the Israeli military, the Gaza Strip is not your typical culinary hot spot.
Ottolenghi is a lucky man.
We're seeing good things.
We're inspired by what we see.
They look awfully sweet.
He's churning out some good looking dishes.
They serve meyer lemon tempura!
Ottolenghi sure knows how to eat.
It's the best Pes dispenser we've ever seen.
And he spies some interesting things.
Ice cream, espresso and pastries are involved.
I have teamed up with the awesome BarChick ladies to bring you a definitive A to Z guide of eating and drinking in London. I do the food and they do the booze. Enjoy.
It would be easy to go on for paragraphs upon paragraphs about how much we love Yotam Ottolenghi, Sami Tamimi and their multiple restaurants in London...
For Jonathan Lovekin, ripe is "the jewel-like color and light reflecting off a golden caramelized quince. For Paulette Phlipot, it's "the teensy little hairs on a raspberry." Lovekin and Phlipot, both food photographers, celebrate the physical beauty of produce in their new books -- different books that share the same title: Ripe.
Chefs We Love is a Valentine's Day tribute to those who have done great work in the culinary world -- to those who inspire us to not only eat well, bu...
Chefs We Love is a Valentine's Day tribute to those who have done great work in the culinary world -- to those who inspire us to not only eat well, bu...
The English seem to have become unrecognizably and vehemently vegaholic; they can't seem to get enough of them.
