Cozy classics get the Ottolenghi treatment—bolder, brighter, and bursting with flavor.
From the James Beard Award–winning author of Flavor and Plenty, Ottolenghi Comfort is a deeply personal and wildly creative take on the dishes that nourish us—emotionally and physically. With over 100 globally inspired recipes, this collection reimagines nostalgic favorites through Ottolenghi’s signature lens of vibrant vegetables, layered spices, and unexpected twists.
This is a book about feeling, not just eating. Co-written with Helen Goh, Verena Lochmuller, and Tara Wigley, it brings together the comforting dishes Ottolenghi craved during lockdown: a bowl of pasta turned into Caramelized Onion Orecchiette with Hazelnuts & Crispy Sage; a pot of soup becomes Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero. There are low-lift dinners like Lamb Meatloaf and “project” dishes like savory rugelach and slow-cooked stews—plus everything in between.
Ottolenghi calls this his “most personal cookbook yet,” filled with stories from his own table, recipes passed from friends, and food meant to be shared. As Bon Appétit puts it: “This book brings Ottolenghi’s food back home. It’s generous, joyful, and deeply comforting.”
Who’s it for?
Ottolenghi fans who want to explore a more homey, accessible side of his cooking. Also perfect for cozy-weather cooks, nostalgic bakers, and anyone who wants to turn familiar recipes into something spectacular.
Spices to pair with this cookbook:
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Sumac: Adds bright acidity to roasted vegetables, creamy dips, and grain salads.
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Za’atar: Ottolenghi’s go-to blend for topping flatbreads, eggs, and labneh.
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Aleppo Pepper: Mild heat with fruitiness—ideal for vegetables, pasta, and soups.
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Cumin: Essential in earthy stews and spiced meatloaf.
- Cinnamon: Used in both savory and sweet dishes to add warmth and complexity.