The Chef’s Take: Yotam Ottolenghi’s Honey-Roasted Carrots with Tahini

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If you’ve cooked from Plenty, Israeli chef and London restaurateur Yotam Ottolenghi’s bestselling and award-winning cookbook, it’s probably dog-eared and food-stained from loving overuse. (Baked eggs with yogurt and greens, Brussels sprouts with tofu, and soba noodles with eggplant and mango, are personal faves.) Now comes the hotly anticipated follow-up, Plenty More, in which OttolenghiRead more



from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1yYmynN

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