I was a bit slow to make it to the Ottolenghi cookbook party, but I’ve been making up for lost time lately by devouring these fantastic cookbooks by Yotam Ottolenghi and Sami Tamimi.
- Ottolenghi is named after his restaurants in London and is packed with vibrant recipes and beautiful photographs which leave you with little doubt as to why they are among the city’s most popular culinary destinations.
- Jerusalem reads like part history lesson, part travelogue and part recipe collection.
- Plenty and Plenty More are all about luscious vegetable dishes.
Shakshuka, Burnt Eggplant Salad with Peppers, Tomatoes and Cucumber and Burnt Eggplant and Lemon Pickle with Fish Kebabs are just three of the dishes I’ve been inspired by these books to make using the Wood Stone Home oven .
-Chef Ann
In the old days I would get out my electric skillets and set up a fry station on the kitchen counter. Efficient, yes, but I’d also be left with a splattery, greasy mess. Now any mess is left in the Wood Stone Home oven instead! The heat of the stone hearth keeps the oil up to temperature while the top heat from the dome begins to cook the top side of the chicken as well, sealing in moisture…delicious! Check out the recipe and video of frying chicken the WSH way.
Since the oven is already hot, skip the large kettle of boiling water for your corn on the cob and roast it instead. It’s super easy and also provides a nice smoky flavor as the husks begin to char. My family likes to flavor the butter inside with garlic, Parmesan and fresh thyme leaves.
Warm fruit and crunchy topping make for a delicious summer dessert from the oven. You can cook this Summer Berry and Nectarine Crisp just inside the doorway if your oven is heated to a high temperature for the rest of your meal. Serve warm with vanilla ice cream and enjoy the summer evening. 
