Rachael Ray Every Day - - From The Test Kitchen - —ALEXA WEIBEL

Inh isl at­estb ook,m id­dlee astern food mas­ter Yo­tam Ot­tolenghi gives you per­mis­sion to be lazy.

Int het estk itchen ,we ’real it­tleo bsessed with Yo­tam Ot­tolenghi, the Lon­don-based Is­raeli-born chef who in­spired home cooks to add sumac and za’atar to their spice cab­i­nets.y oum ighth earu ss ayt hingsl ike “How Ot­tolenghi of you!” when we spike a dish with turmeric or toss a pile of pars­ley into a salad. His sev­enth book, Sim­ple, has allt hec las­sico ttolenghif lairb uti ss uper

stream­lined. He’s coded the recipes based on the book’s ti­tle: S for short on time, I fo r 10 in­gre­di­ents or less, M for make-ahead, P for pantry-based, L for lazy, and E for easy. Us­ing this pared-down ap­proach, he adds an in­gre­di­ent or two to freshen up week­night stan­dards: Oven fries get a sprin­kling of feta; tomato sauce is turned up a notch with dried an­cho chiles; and a seared steak feels spe­cial topped with a harissa-spiked bell pep­per mix­ture.h isp re­vi­ousc ook­booksw ills tillb e the go-to for en­ter­tain­ing, but Sim­ple makes Tues­day din­ners shine.

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