Overview of How Long Gone with Yotam Ottolenghi
Chris Black and Jason Stewart spend most of this episode riffing on travel, marathon medals, restaurant pet peeves, and their usual banter before welcoming chef, restaurateur, and cookbook author Yotam Ottolenghi. The conversation centers on Ottolenghi’s new cookbook Simple 2, his evolving approach to cooking, and how he balances accessibility, flavor, and restraint in both home cooking and restaurant development.
Key Topics Discussed
Ottolenghi’s new cookbook: Simple 2
- Ottolenghi explains that the book is designed around easy, achievable recipes that don’t require obscure ingredients or lots of time.
- He says the goal is to help people cook in a way that feels grounding rather than stressful.
- He emphasizes that the recipes are still flavorful and thoughtful, just simplified.
Simplicity, restraint, and cooking philosophy
- He reflects on how his style has evolved over time:
- Earlier work was more layered and ingredient-heavy.
- He now values restraint and making food that feels more direct.
- He and the hosts agree that many home cooks are overwhelmed by “protein-maxing,” wellness trends, and too many food rules.
- Ottolenghi argues that cooking should be something you can switch into as a calming, phone-free activity.
Vegetables, cottage cheese, and modern comfort food
- He describes a roasted cauliflower soufflé bake using cottage cheese, eggs, basil, and spices as an example of “righteous” vegetable-forward comfort food.
- The hosts repeatedly joke about cottage cheese, kimchi, and how ingredients that once felt old-fashioned or unfashionable are now in the mainstream.
Specific recipe ideas and techniques
Ottolenghi shares several ideas from the book and beyond:
- Cranko: a croissant-based crumble/topping made from stale croissants, butter, and salt, used as a crunchy garnish for desserts or other dishes.
- Caesar salad tray bake: a chicken Caesar built around roasted chicken juices, bread toasted in the tray, and lemon/chive dressing.
- He also discusses:
- Rice washing, especially for basmati and pilaf-style rice
- Popcorn seasoning
- The usefulness of day-old baked goods and leftover ingredients
Ingredient preferences and dislikes
- Ottolenghi pushes back on overusing:
- Pomegranate seeds
- Random fruit garnishes on savory dishes
- Overly predictable spice finishes
- He says pomegranate seeds should be used with intention, not as a default garnish.
- He is skeptical of cold food and believes many dishes lose flavor when served too chilled.
Business, restaurants, and product lines
- He talks about:
- His test kitchen and collaborative team culture
- Expanding product lines through retail partnerships
- New grocery products and ice creams in the UK
- He shares ice cream flavors like:
- Strawberries and cream with sumac
- Coffee and cardamom
- Vanilla miso salted caramel
- Pistachio and sour cherry
- The hosts press him on why he hasn’t opened in New York yet; he says it’s been discussed many times but the right arrangement hasn’t happened.
Audience, live shows, and “Kitchen Confessions”
- Ottolenghi describes his live events, where he cooks and talks on stage.
- He mentions collecting anonymous audience “kitchen confessions” via QR code before the show, which helps him shape the performance.
- Examples include ridiculous kitchen mistakes and food disasters, which he says people love because kitchens make everyone vulnerable.
Notable Takeaways
- Ottolenghi’s current work is less about novelty and more about accessible food with strong flavor and good technique.
- He sees modern cooking as a response to distraction and decision fatigue: people want meals that are familiar, doable, and reassuring.
- He still loves bold flavor, but he’s more interested now in balance, simplicity, and usability than in showy complexity.
- The episode highlights how Ottolenghi’s cooking philosophy has matured without losing the playful, inventive edge that made him famous.
Light / Recurring Banter from the Hosts
- Marathon runners wearing medals in public
- Holiday decorations and seasonal shifts
- Hotel and restaurant complaints
- Chris and Jason’s travel fatigue
- Their ongoing jokes about food, scent, and “quiet luxury” behavior
Bottom Line
This is a loose, funny, food-heavy conversation that uses Ottolenghi’s new cookbook as a springboard to talk about what people actually want to cook now: less fuss, more confidence, and food that feels both comforting and elevated. Ottolenghi comes across as sharp, pragmatic, and still very enthusiastic about making vegetables, pantry staples, and leftovers feel exciting.