The first Ottolenghi dinner in June was such a success that we decided to host another feast to showcase more recipes by the renowned chef. Even though the dishes we chose were all from different cuisines and cookbooks, the flavors all worked together to create another memorable dinner party.

Miso and chive salsa (from Flavor, 2020): This recipe is supposed to be served over leeks, but Ottolenghi also recommends having it with potatoes, tofu, or fish. We cured and smoked some salmon and served it with the salsa on crackers as an appetizer. Get the recipe here.

Cucumber salad with smashed garlic and ginger (Plenty, 2010): Light and fresh salad that pairs with just about anything. I wish the vinegar flavor had come through a bit more, even though I pickled the red onions for much longer than the recipe called for. Get the recipe here.

Black pepper tofu (Plenty, 2010): This recipe uses a lot of large quantities (like 12 shallots or cloves of garlic) but it all cooks down and is worth it. The fresh black peppercorns added just the right amount of heat so I didn’t use the red chilis too. Dredging the tofu cubes in cornstarch gets them nice and crispy but is a lot of work, so you can also bake them. Get the recipe here.

Thai sticky rice with crispy ginger, chile and garlic (Simple, 2018): This dish was really great with the black pepper tofu, especially with the fried ginger and chiles. The peanuts add a nice crunch, I would definitely recommend making these two recipes together. Get the recipe here.

Garry’s stir-fried cabbage with garlic and chile (Simple, 2018): The cabbage is a fresh and crispy side for any number of Asian dishes. This Taiwanese recipe comes from Ottolenghi’s longtime friend Garry Bar-Chang, hence the name. Get the recipe here.

Brussels sprout risotto (Plenty More, 2014): If you think Brussels sprouts don’t belong in risotto, you are wrong! The creamy cheese blends perfectly with the fried sprouts to make a hearty dish that will warm you up in the winter. Get the recipe here.

Indian ratatouille (Plenty More, 2014): Lots of fresh, colorful vegetables make this dish an excellent addition to any dinner party. Get the recipe here.