Yotam Ottolenghi, the British-Israeli chef and restaurateur known for his influence on Middle Eastern and vegetable-focused cuisine, has spoken about the personal and soothing aspects of cooking at home. Despite owning 13 restaurants, delis, and cafes worldwide, Ottolenghi says he primarily cooks in his own kitchen for his family and friends, viewing his professional work more as an orchestration than hands-on cooking.

Ottolenghi, 57, emphasizes the importance of simplicity in home cooking, particularly when feeding his two children, aged 11 and 13, who often prefer familiar dishes like schnitzel and potatoes. His latest cookbook, *Simple Too*, co-created with recipe developer Verena Lochmuller, follows up on his 2014 release *Simple* with an even more streamlined approach, reflecting changes in everyday life over the past eight years.

One notable shift Ottolenghi highlights is the increasing presence of mobile phones and social media, which he acknowledges can be distracting and anxiety-inducing in the kitchen. He advocates for putting screens aside to focus on cooking as a mindful activity that connects people with their pasts and provides a meaningful break from digital overload.

“It’s about choosing the level of complexity and not setting the bar too high,” he said, underscoring that shortcuts and convenience items like pre-cooked rice, spice blends, and canned chickpeas are valuable tools that make home cooking more accessible. Ottolenghi insists that using these shortcuts “still counts as cooking,” encouraging people not to be deterred by the fear of time-consuming preparation.

Vegetables remain central to Ottolenghi’s cooking philosophy, with an emphasis on often overlooked ingredients such as fennel and kohlrabi. He describes fennel as a versatile vegetable that transforms from a harsh raw texture into a sweet, tender flavor when cooked, while kohlrabi offers a fresh taste that blends qualities of radish and apple. Both feature prominently in his recipes, reflecting his commitment to elevating vegetable dishes.

Ottolenghi’s culinary style continues to draw on Middle Eastern pantry staples, including pomegranate molasses and rose harissa, highlighting an evolving global interest in diverse and exotic ingredients. He notes a broader revolution in pantry staples among home cooks, mentioning miso, black garlic, various soy sauces, tahini, and a wide range of cheeses and ferments as increasingly common and accessible.

In balancing his professional career with his home life, Ottolenghi admits to occasionally relying on takeaway or quick meals, recognizing the realities of a busy lifestyle. However, through *Simple Too*, he offers a way for home cooks to engage with food that is both manageable and rewarding, encouraging people to embrace cooking as a form of relaxation and personal fulfillment.