Renowned Israeli chef Yotam Ottolenghi has partnered with a popular supermarket to launch a range of pastes and relishes, offering a convenient way to incorporate his signature Middle Eastern flavors into home cooking with minimal effort and cleanup.

Ottolenghi has opened a new restaurant and retail store in Bicester Village, offering Israeli-inspired cuisine such as cinnamon brioche pretzels and zaatar-flavored dishes.

Yotam Ottolenghi's upcoming book tour will promote his latest book, Ottolenghi Comfort, which he co-authored with his team Helen Goh, Verena Lochmuller, and Tara Wigley.

London has developed a strong culinary obsession with modern Israeli and Middle Eastern food, with restaurants like Ottolenghi, Bubala, Honey & Co., and The Palomar leading the way.

This article discusses the rising popularity of tahini, a paste made from sesame seeds, particularly in the United States.

Yotam Ottolenghi and Helen Goh have created a new cookbook, "Sweet: Desserts From London’s Ottolenghi," dedicated entirely to desserts, incorporating vibrant images and origin stories.

Jewish London recently hosted the fifth annual Gefiltefest food fair, featuring discussions and workshops on kosher food, including topics like raising free-range eggs, Italian-Jewish cuisine, and the kosher status of giraffe meat.

"Jerusalem: A Cookbook" by Ottolenghi and Tamimi and "Breaking Bread in the Galilee" by Abbie Rosner offer insights into the diverse food cultures of Jerusalem and the Galilee.

Chefs Yotam Ottolenghi and Sami Tamimi, originally from Jerusalem but now based in London, collaborated on "Jerusalem: A Cookbook" to revisit the flavors of their childhood and share recipes from Palestinian and Sephardic communities.