“I want drama in the mouth,” Yotam Ottolenghi once proclaimed in an interview. The Jerusalem-born, London-based chef serves “drama”—think eggplant with buttermilk sauce and saffron tagliatelle—to diners at his seven cafés and restaurants around London. With seven New York Times best-selling cookbooks, he’s prompted home cooks around the world to stock their pantries with pomegranate molasses, sumac, and za’atar.
As a celebrated chef and restaurateur, Ottolenghi is often called to far-flung cities. Here, he answers our questionnaire about what he packs, eats, and buys while traveling.
