| | | We'll happily shout it from the rooftops: We're the hugest fans of chef, restaurateur, and cookbook author Yotam Ottolenghi. His recipes are bright, fresh, seasonal, and full of flavor—with complex and multilayered combinations of herbs, spices, and umami-filled game-changers (black garlic and pomegranate molasses, you're our new best friends). But we also love Ottolenghi's food for its comforting, homemade appeal, which leans on quality ingredients and achievable techniques to make the recipes sing. | | | | | | | Our Top Stories & Tips of the Week | | | | | | | Ottolenghi says, "The way food is presented is as important as its taste." And his new Feast tableware line definitely has us salivating: These dishes have bright, museum-worthy prints that mix and match like a dream. | | | | | | | What You're Loving in the Shop | | | | | | | Do you need to salt eggplant in advance? Are they actually…poisonous? Nik Sharma answers these and other questions about the fruit-slash-vegetable-slash-emoji (yes, he mentions those "naughty implications," too). | | | | | | | Mandy Lee has an inspired twist on fried chicken: Sichuan hot paste. Her recipe is savory, fragrant, and—of course—perfectly crispy (thank three types of flour for dredging). Just wait until you hear that crunch. | | | | | | |  | | | | I can't stand cilantro, but I like Mexican food. What can be substituted? | | |  | | | | | |
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